There’s something magical about the combo of lemon, garlic, and cream—it’s like sunshine in sauce form. Pair it with tender, golden chicken cutlets and you’ve got a dish that feels both elegant and comforting. This Creamy Lemon Chicken is one of those recipes that tastes like it came straight from a restaurant kitchen, but it’s secretly so simple to make at home.

Trust me, the sauce alone is enough to win you over—it’s velvety smooth, tangy, garlicky, and perfect for twirling around pasta or soaking up with a piece of crusty bread. It’s the kind of dinner that makes a weeknight feel special, without demanding hours in the kitchen.

Let’s break it down and see why this recipe is a total keeper.

Why You’ll Love This Recipe

Quick and easy: Ready in about 30 minutes, perfect for weeknights.
Rich yet refreshing: Creamy sauce balanced with bright lemon flavor.
Versatile: Serve it with pasta, rice, or even roasted veggies.
Restaurant-worthy: Impressive enough for guests, but simple enough for everyday.
Family-friendly: Kids and adults alike love the mild, comforting flavors.

Kitchen Tools You’ll Need

Sharp knife and cutting board
Large skillet (non-stick or stainless works best)
Tongs for turning the chicken
Whisk for the sauce
Measuring cups and spoons

Creamy Lemon Chicken

Author: Andy
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Pan-Fried
Cuisine: Italian-American
Diet: Halal

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Description

Creamy lemon chicken is a rich and flavorful dish made with tender chicken cutlets simmered in a luscious lemon-garlic cream sauce. Finished with parmesan cheese and served over pasta, it’s the perfect comfort food with a bright citrusy twist.

Ingredients

Scale

3 large (600 g) chicken breasts, boneless and skinless, sliced into thin cutlets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons (45 g) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 g) unsalted butter, divided
3 cloves garlic, minced
1 cup (240 ml) chicken stock or chicken broth
1 cup (240 ml) heavy cream
4 teaspoons (20 ml) fresh lemon juice
1/2 cup (43 g) parmesan cheese, grated
Cooked pasta, for serving
Chopped parsley, for garnish
Fresh lemon slices, for serving

Instructions

Season the chicken cutlets with salt and pepper, then dredge lightly in flour, shaking off excess.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 3–4 minutes per side, until golden brown and cooked through. Remove and set aside.
In the same skillet, melt the remaining 1 tablespoon butter. Add minced garlic and sauté until fragrant, about 1 minute.
Pour in chicken stock, scraping up any browned bits from the bottom of the pan. Stir in heavy cream, lemon juice, and parmesan cheese. Simmer for 3–5 minutes until the sauce thickens slightly.
Return the chicken to the skillet, coating it in the creamy lemon sauce. Simmer for 2–3 minutes until heated through.
Serve the chicken and sauce over cooked pasta, garnished with chopped parsley and fresh lemon slices.

Notes

Slice chicken breasts into thin cutlets for quicker, more even cooking.
If you prefer a tangier sauce, add extra lemon juice or zest.
Serve with rice or mashed potatoes instead of pasta for variety.
For a lighter version, substitute half-and-half for the heavy cream.

Nutrition

Serving Size: 1 chicken cutlet with sauce and pasta
Calories: 510
Sugar: 2g
Sodium: 530mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 41g
Cholesterol: 160mg

Keywords: creamy lemon chicken, lemon garlic chicken, chicken pasta recipe, parmesan chicken, skillet chicken

Ingredients in Creamy Lemon Chicken

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Chicken Breasts

The star of the dish! Thinly sliced cutlets cook quickly, turning golden on the outside while staying juicy inside.

Salt & Black Pepper

Simple seasonings that enhance the natural flavor of the chicken.

All-Purpose Flour

Lightly coating the chicken helps create a crispy golden crust and thickens the sauce just enough.

Olive Oil

Adds richness and helps sear the chicken beautifully.

Butter

Divided for cooking the chicken and for building the creamy sauce—it gives everything that luscious, silky texture.

Garlic

Freshly minced garlic infuses the sauce with savory depth and irresistible aroma.

Chicken Stock (or Broth)

Provides a flavorful base for the sauce and keeps things from being overly heavy.

Heavy Cream

Creates that dreamy, velvety sauce we can’t resist.

Fresh Lemon Juice

The key to brightness. Just a squeeze transforms the sauce into something light and refreshing.

Parmesan Cheese

Adds salty, nutty richness and helps thicken the sauce even more.

To Serve: Pasta, Parsley & Fresh Lemon Slices

The perfect finishing touches. Pasta soaks up the sauce, parsley adds a pop of freshness, and lemon slices highlight the citrusy flavor.

Instructions

Season & Dredge the Chicken

Pat the chicken cutlets dry, then season both sides with salt and pepper. Dredge lightly in flour, shaking off excess. This gives you a gorgeous golden crust later.

Sear the Chicken

Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Add chicken cutlets and cook until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.

Build the Sauce Base

In the same skillet, add the remaining butter and garlic. Cook just until fragrant—about 30 seconds. Pour in the chicken stock and let it simmer, scraping up all those flavorful browned bits from the pan.

Add Cream & Lemon

Lower the heat slightly and stir in the heavy cream, lemon juice, and parmesan cheese. Whisk until smooth and creamy, letting the sauce thicken for a few minutes.

Return the Chicken

Nestle the chicken back into the skillet, spooning sauce over the top. Let it simmer for 3–4 minutes to soak up all that flavor.

Serve & Enjoy

Serve over cooked pasta, sprinkle with parsley, and garnish with fresh lemon slices. Don’t forget extra sauce on top—because honestly, it’s the best part.

Chef’s Pro Tips

Slice your chicken breasts thinly so they cook quickly and evenly.
Freshly grated parmesan melts better and gives the sauce a smoother texture.
Adjust the lemon juice to taste—start with less, then add more if you love a bolder citrus flavor.
If the sauce feels too thick, splash in a little more chicken stock to loosen it up.

Nutrition Facts

Servings: 4
Calories per serving: [to be added]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

How to Serve Creamy Lemon Chicken

With Pasta: Classic pairing—fettuccine, linguine, or spaghetti all work beautifully.
With Rice: White, brown, or even wild rice soaks up that dreamy sauce.
With Veggies: Roasted asparagus, broccoli, or zucchini complement the lemony flavors.
With Bread: A crusty baguette or garlic bread is perfect for sopping up every last drop of sauce.

Make-Ahead & Storage Tips

Make-Ahead: Cook the chicken and sauce separately, then combine and reheat when ready to serve.
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
Freezing: Cream sauces can separate when frozen, so it’s best enjoyed fresh.
Reheating: Gently warm on the stovetop with a splash of broth or cream to revive the sauce.

Variations to Try

Add spinach or kale for a veggie boost.
Swap chicken for shrimp for a lighter, seafood twist.
Use white wine instead of broth for extra depth of flavor.
Try Meyer lemons for a sweeter citrus flavor.

FAQs

Q1: Can I use chicken thighs instead of breasts?
A1: Yes, boneless, skinless thighs work great—they’re extra juicy.

Q2: What pasta works best with this?
A2: Fettuccine and linguine are classics, but any pasta that holds sauce will do.

Q3: Can I make this dairy-free?
A3: Yes—use full-fat coconut milk instead of cream, and skip or sub the parmesan.

Q4: How do I thicken the sauce more?
A4: Let it simmer longer, or whisk in a teaspoon of cornstarch mixed with water.

Q5: Can I make this ahead for guests?
A5: Yes! Prep the sauce and chicken separately, then reheat together just before serving.

Q6: Can I use bottled lemon juice?
A6: Fresh is always best for bright flavor, but bottled works in a pinch.

Q7: How do I keep chicken from drying out?
A7: Don’t overcook it—thin cutlets cook fast! Pull them as soon as they’re golden.

Q8: Can I add herbs?
A8: Absolutely—basil, thyme, or rosemary add extra depth.

Q9: Does this recipe double well?
A9: Yes, just make sure you use a big enough skillet.

Q10: What wine pairs well with this?
A10: A crisp Chardonnay or Sauvignon Blanc is perfect with the creamy, lemony sauce.

Conclusion

This Creamy Lemon Chicken is one of those magical dishes that feels indulgent yet light at the same time. The sauce is velvety, the chicken is golden and juicy, and every bite delivers that perfect balance of creamy richness and citrusy brightness. It’s simple enough for a weeknight but elegant enough for guests—and once you make it, you’ll find yourself craving it again and again.

So go ahead, grab those lemons and a skillet—your new favorite chicken dinner is waiting.