Creamy Lemon Garlic Chicken: An Incredible 7-Ingredient Recipe
Introduction
The first time you lift the lid off this pan, the kitchen fills with a bright, citrusy steam layered with toasty garlic and the rich, indulgent scent of cream. The chicken sears to a satin-golden crust while the sauce reduces to a velvety, clingy coat that glazes each bite. Texturally it’s a pleasure: tender, juicy chicken against a silky sauce with flecks of lemon zest and bright parsley. Taste-wise you’ll find a commingling of tang and richness — lemon cuts through the cream, garlic adds warmth, and olive oil and butter-like notes round everything out.
This dish feels like an early-week triumph and a weekend celebration all in one. It’s perfect for cozy weeknight dinners when you want comfort without fuss, for impressing guests with minimal effort, or for a relaxed Sunday supper where you want something that looks and tastes special but won’t steal your whole afternoon.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Total Time: 30–35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Highlights
Nutrition estimates per serving (1/4 of recipe). Values are approximate and calculated using typical items from the USDA FoodData Central and nutritional reference ranges; adjust for brand-specific products and serving sizes.
- Calories: ~554 kcal
- Protein: ~54 g
- Total Fat: ~35 g
- Saturated Fat: ~18 g (mainly from heavy cream)
- Carbohydrates: ~3.8 g
- Sugars: ~2 g
- Sodium: variable depending on added salt (estimate without added salt ~140–300 mg)
- Fiber: <1 g
Notes: These are estimates based on 4 x 6 oz (170 g) boneless, skinless chicken breasts, 1 cup heavy cream, and 2 tbsp olive oil. Sources: USDA FoodData Central; for general dietary guidance, see resources from Mayo Clinic and CDC.
Why You’ll Love It
- Flavor & aroma: The lemon provides a sunny lift that brightens the cream and spices, while garlic deepens the flavor without overpowering. It’s an irresistible balance of rich and refreshing.
- Speed and ease: With only 7 main ingredients and quick cooking steps, this recipe is ideal for busy nights or last-minute guests.
- Crowd-pleaser: It feels elegant but is widely appealing — kids and adults alike tend to enjoy the creamy sauce and tender chicken.
- Flexible: It’s a great base for swapping in lighter or dairy-free options, adding vegetables, or pairing with many side dishes.
How to Make Creamy Lemon Garlic Chicken: An Incredible 7-Ingredient Recipe
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 lemon — zest and juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Optional ingredients / substitutions
- Lighter: substitute half-and-half or a mix of Greek yogurt and milk for heavy cream (see tips below).
- Dairy-free: use full-fat canned coconut milk for a creamy dairy-free sauce.
- Extra richness: add 1 tablespoon unsalted butter at the end.
- Herbs: add thyme or tarragon for a different herbal note.
Preparation Guide — Step-by-step
- Prep the chicken: Pat chicken breasts dry with paper towels; season both sides generously with salt and pepper. If breasts are thick, pound gently to an even thickness (about 1/2–3/4 inch) for even cooking.
- Heat the pan: Warm a large skillet over medium-high heat. Add 2 tablespoons olive oil and let it shimmer.
- Sear the chicken: Add the chicken breasts to the hot skillet (do not crowd). Cook 4–5 minutes per side until a golden-brown crust forms and the internal temperature reaches 160–165°F (71–74°C) — small variance acceptable because cooking continues slightly during resting. Remove chicken to a plate and tent loosely with foil.
- Make the sauce base: Reduce heat to medium. Add minced garlic to the pan and sauté 30–45 seconds until fragrant and just golden (do not burn).
- Deglaze and add cream: Pour in heavy cream and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add lemon zest and lemon juice; stir to combine.
- Simmer: Let the sauce simmer gently 3–5 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper.
- Finish: Return chicken to the skillet and spoon sauce over each breast. Simmer 1–2 minutes to reheat and allow flavors to meld. If sauce gets too thick, thin with 1–2 tablespoons water, chicken stock, or additional lemon juice to taste.
- Garnish and serve: Sprinkle with chopped fresh parsley and an extra lemon wedge if desired.
Practical tips
- Avoid overcooking chicken: check with a meat thermometer for accuracy.
- If using thicker breasts, slice them in half horizontally to double the surface area for quicker, more even cooking.
- To prevent the cream from breaking, simmer gently and avoid high heat after adding cream.
Ways to Enjoy
- Classic pairing: Serve over buttered egg noodles, mashed potatoes, or creamy polenta to soak up the sauce.
- Lighter plates: Pair with steamed green beans, asparagus, or a simple arugula salad.
- Grain bowls: Serve over warm quinoa or farro with roasted vegetables for a hearty meal.
- Bread option: Offer with crusty bread for sopping up the sauce.
- Brunch twist: Slice and serve on toasted sourdough with a light drizzle of extra lemon juice; pairs nicely with a savory green salad and coffee.
How to Store
- Room temperature: Do not leave cooked chicken out longer than 2 hours (1 hour if room is above 90°F / 32°C) — follow food safety guidelines.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce.
- Freezer: Place cooled chicken and sauce in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: texture of cream sauce can change slightly after freezing; stirring in a little cream or stock while reheating helps restore creaminess.
Pro Tips & Tricks
- Browning is flavor: Don’t rush the sear — the fond (brown bits) on the pan adds depth when deglazed into the sauce.
- Even thickness matters: Pound chicken to uniform thickness for predictable cooking time.
- Temperature control for cream: Keep heat moderate after adding cream to prevent splitting; if separated, whisk in a teaspoon of cold water or a pat of cold butter off heat to bring it back together.
- Flavor boost: Finish with a small pinch of sugar or a splash more lemon if the sauce tastes flat; acidity and sweetness balance creaminess.
- Healthier swap: Use low-fat Greek yogurt mixed with a little milk off heat to avoid curdling for a lighter sauce.
Fun Flavor Ideas
- Mushroom & Thyme Lemon Garlic Chicken: Sauté sliced cremini mushrooms with the garlic, add a teaspoon fresh thyme, then proceed with cream for a savory mushroom-cream variation.
- Lighter Tang: Replace heavy cream with 1:1 Greek yogurt (full fat) and milk, whisking yogurt in off the heat to avoid curdling; finish with extra lemon zest for brightness.
- Dairy-free Coconut Lemon: Use canned full-fat coconut milk and a splash of lemon; garnish with cilantro for a tropical twist.
- Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of smoked paprika to the garlic step for warmth and color.
- Herb-forward: Fold in chopped tarragon or basil at the end for a fresh-herb profile.
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs work well and stay very juicy. Reduce cook time slightly and verify doneness (165°F / 74°C internal).
Q: How can I make this lower in calories?
A: Substitute heavy cream with a mixture of low-fat Greek yogurt and milk (temper yogurt into warm sauce off heat) or use half-and-half to reduce calories while keeping creaminess.
Q: My sauce separated — how do I fix it?
A: Remove from heat and whisk in a teaspoon of cold water or a small knob of cold butter. If using yogurt, add off heat and temper slowly.
Q: Is this recipe gluten-free?
A: Yes — as written it’s naturally gluten-free. If you add sides, choose gluten-free grains or potatoes.
Q: Can I prepare components ahead?
A: You can season and pound the chicken up to 24 hours ahead. Make the sauce and reheat gently, or cook the chicken and store separately to reheat with sauce.
Conclusion
This Creamy Lemon Garlic Chicken is proof that simplicity can deliver restaurant-worthy results: seven straightforward ingredients that combine into a dish that’s tender, bright, and comforting. Try it on a weekday when you want a quick win or when you’re hosting — it’s the kind of recipe people ask for seconds of. Share your photos and tweaks in the comments, and experiment with the variations to make it your own.
For a similar creamy lemon garlic approach and additional techniques, see this helpful recipe inspiration from Lemon Garlic Chicken Recipe (Easy and Creamy) | The Kitchn. If you’d like an alternative one-skillet method and plating ideas, check out this version at One Skillet Lemon Garlic Chicken Recipe | Little Spice Jar.
Happy cooking — and don’t forget the parsley!
Print
Creamy Lemon Garlic Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A delightful dish featuring tender chicken in a rich, creamy lemon garlic sauce, perfect for weeknight dinners or impressing guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream (240 ml)
- 1 lemon — zest and juice
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry with paper towels; season both sides generously with salt and pepper.
- Warm a large skillet over medium-high heat; add olive oil and let it shimmer.
- Add chicken breasts to the hot skillet; cook 4–5 minutes per side until golden brown and cooked through. Remove and tent with foil.
- Add minced garlic to the pan and sauté until fragrant, about 30–45 seconds.
- Pour in heavy cream, scraping up browned bits from the pan; add lemon zest and juice, stirring to combine.
- Let the sauce simmer gently for 3–5 minutes until it thickens slightly; taste and adjust seasoning.
- Return chicken to the skillet, spooning sauce over breasts; simmer for 1–2 minutes to reheat.
- Sprinkle with chopped parsley before serving.
Notes
Avoid overcooking chicken by checking with a meat thermometer for accuracy. For thicker breasts, consider slicing in half for quicker cooking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 554
- Sugar: 2g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3.8g
- Fiber: <1g
- Protein: 54g
- Cholesterol: 150mg
