Creamy Lemon Garlic Chicken

Let me tell you something about creamy lemon garlic chicken it’s saved my sanity more times than I can count. There was a week last spring when every single night felt like a mad dash between soccer practice, homework, and making sure my toddler didn’t color on the walls. I needed a dinner that was fast, flavorful, and didn’t use every pot in the kitchen. That’s when creamy lemon garlic chicken became my go-to.

This isn’t just any chicken recipe. It’s one of those meals that feels fancy but is actually ridiculously simple. Think tender chicken breasts or thighs, seared until golden, nestled in a silky lemon garlic cream sauce that begs to be spooned over pasta, rice, or even mashed potatoes. It all happens in one pan (yes, just one), and the flavors are so comforting, bright, and rich that even my pickiest eater licked the plate.

In this guide, I’ll walk you through exactly how to make this dreamy dish step by step. Whether you prefer it in a skillet, a crockpot, or served over pasta, I’ve got a version for you. From one busy mom to another, this creamy lemon garlic chicken is your new dinnertime superhero.

Key Takeaways: What You Need to Know

• Creamy lemon garlic chicken combines juicy chicken and a rich lemony cream sauce made in one pan.
• Perfect for busy weeknights ready in under 40 minutes.
• Easily adaptable for thighs, breasts, or even pasta dishes.
• Works beautifully as a one skillet, crock pot, or oven-baked meal.
• Use pantry staples: garlic, lemon, cream, and basic seasonings.

What Makes Creamy Lemon Garlic Chicken So Irresistible?

Why does lemon and garlic work so well with chicken?

Creamy lemon garlic chicken works because the flavors balance each other perfectly. The zesty lemon cuts through the richness of the cream, and the garlic deepens the savory notes of the dish. Together, they create a sauce that’s bright, bold, and comforting all at once.

The chicken itself especially when using boneless, skinless chicken thighs or breasts acts like a sponge, soaking up that beautiful sauce. You get juicy, tender bites with a creamy tangy coating that tastes like something from a restaurant, but it comes from your own stove in under an hour.

When I first tested this recipe for a weeknight dinner, I used what I had on hand: some chicken thighs, garlic cloves, and half a lemon. I whisked in cream, crossed my fingers, and served it over buttered noodles. My kids went back for seconds. My husband packed leftovers for lunch the next day. That’s when I knew this one was a keeper.

What kind of chicken works best for this dish?

You can use either boneless chicken breasts or thighs, but I find thighs add an extra layer of flavor and tenderness. If you’re short on time, chicken tenders cook quickly and work just as well.

Want to make it extra rich? Lightly flour your chicken before searing. It gives the meat a golden crust and helps the sauce cling better.

If you’re watching carbs, skip the flour and serve your chicken over cauliflower mash or zoodles it’s still magical. I’ve even adapted this into a low-carb Alice Springs-style twist on lemon chicken, and it still hit every note (you can check that out here).

How to Make Creamy Lemon Garlic Chicken (Step-by-Step)

What ingredients do I need for creamy lemon garlic chicken?

Here’s the beauty of this dish you probably already have most of the ingredients. Nothing fancy. Just pantry basics and a few fresh touches:

Main Ingredients

• 4 boneless, skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 5–6 garlic cloves, minced
• 1 cup chicken broth (low-sodium)
• 1 cup heavy cream
• Juice of 1 large lemon (plus zest)
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon flour (optional, for dredging)
• Fresh parsley, chopped (for garnish)

Optional Add-ons

• ¼ cup grated Parmesan (for extra richness)
• Baby spinach or mushrooms for texture and color
• Cooked pasta, mashed potatoes, or rice for serving

This base recipe is easy to build on. If you’re in the mood for something heartier, check out my creamy mushroom and spinach stuffed chicken the creaminess layers perfectly with this lemon garlic sauce.

What’s the best way to cook this one-skillet wonder?

Here’s how I do it on busy weeknights:

Step 1: Sear the chicken
Season your chicken with salt, pepper, and a pinch of Italian seasoning. Optional: Lightly dredge in flour.
Heat olive oil and butter in a large skillet over medium heat. Sear chicken on both sides until golden (about 5–6 minutes per side). Remove and set aside.

Step 2: Build the flavor base
Lower the heat. In the same pan, sauté the minced garlic until fragrant (about 1 minute). Don’t let it burn this is where the magic starts.
Deglaze with chicken broth, scraping up all those golden bits from the pan.

Step 3: Make the creamy lemon garlic sauce
Stir in heavy cream and lemon juice. Bring to a gentle simmer. Add lemon zest and Italian seasoning. Taste and season with salt and pepper. Want it tangier? Add a bit more lemon.

Step 4: Return chicken to the pan
Place chicken back into the sauce and simmer for 5–8 minutes, or until fully cooked and sauce is thickened. Stir in Parmesan now if you’re using it.

Step 5: Serve and swoon
Sprinkle with fresh parsley. Serve over pasta, creamy mashed potatoes, or crusty bread. I personally love it with a pile of buttered egg noodles or a scoop of white rice.

If you’re craving a meal with similar ease and bold flavor, try my easy cream of mushroom chicken. It’s another one-pan dinner that gets rave reviews from tired moms (me included!).

Bonus Tips for Perfect Creamy Lemon Garlic Chicken

• Don’t overcook the chicken. Dry chicken ruins the dish. Use a thermometer if you can (165°F is your magic number).
• Heavy cream is your best friend. Milk won’t give you the same body or richness. If needed, you can sub with half-and-half, but simmer it longer to thicken.
• Add spinach or kale. Stir in a handful during the last few minutes for a boost of color and nutrition.
• Leftovers reheat like a dream. Just warm gently over low heat and add a splash of broth to loosen the sauce.

Creamy Lemon Garlic Chicken Variations You’ll Want on Repeat

How do you turn creamy lemon garlic chicken into pasta?

Turning this dish into a creamy lemon garlic chicken pasta is easier than you think and it’s an absolute weeknight win. I first tried this version during a snow day when we were stuck inside and had nothing but a box of penne in the pantry. I tossed it in, and boom comfort food magic.

Here’s how to do it:

1. Cook 12 oz of your favorite pasta (penne, linguine, or egg noodles work great).
2. Reserve ½ cup of the starchy pasta water before draining.
3. Make the lemon garlic cream sauce as usual, then stir in the pasta and a splash of pasta water to loosen and thicken the sauce.
4. Toss everything together and top with grilled or sliced chicken. Add a bit more lemon zest and Parmesan to finish.

Want a full-flavored chicken and pasta combo with bold flair? Try my Roman-style chicken it’s rich, tomato-y, and equally easy to toss with noodles.

This pasta version is cozy enough for winter and bright enough for spring. It’s perfect for date nights at home or picky kiddo plates. It also holds up well for next-day leftovers.

Can you make this in a crock pot or slow cooker?

Yes and honestly, crock pot creamy lemon garlic chicken might be the laziest gourmet dish you’ll ever make.

Here’s the slow cooker method:

1. Add to Crock Pot:
   Place 4 chicken breasts or thighs in the bottom. Add 1 cup chicken broth, 3 cloves minced garlic, 1 teaspoon Italian seasoning, and juice of one lemon.
2. Cook Low and Slow:
   Cover and cook on low for 4–5 hours (or high for 2–3 hours), until chicken is tender and cooked through.
3. Stir in Cream:
   Remove the lid, stir in 1 cup of heavy cream, and let it warm through. Optional: whisk 1 tablespoon cornstarch with cold water and stir it in to thicken.
4. Garnish and Serve:
   Sprinkle with fresh parsley or a little lemon zest before serving.

Serve over rice or potatoes or try it with my Belizean chicken stew rice for a cozy tropical twist.

Pro tip: If you want to add vegetables, toss in some baby carrots or mushrooms during the first hour of cooking.

These creamy lemon garlic chicken variations are wildly flexible. They fit real life whether you’re dealing with a clingy toddler, surprise guests, or just want to impress your family without breaking a sweat.

One Skillet, Oven-Baked, and Real-Life Love for This Chicken

Can you bake creamy lemon garlic chicken instead of using the stovetop?

Absolutely. If your skillet is oven-safe or you just want to get dinner going hands-off while you multitask baking this dish is a fantastic choice.

Here’s how I make oven-baked creamy lemon garlic chicken:

1. Preheat your oven to 375°F.
2. Sear chicken in an oven-safe skillet for 2–3 minutes per side until lightly golden. Remove and set aside.
3. In the same skillet, sauté garlic, then add broth, cream, lemon juice, zest, and seasoning. Simmer for a couple of minutes to blend the flavors.
4. Return chicken to the skillet, spooning sauce over each piece.
5. Bake uncovered for 20–25 minutes, or until chicken reaches 165°F inside and the sauce is bubbly.

Want to make it a full meal? Toss in some baby potatoes or halved Brussels sprouts before baking. They roast up beautifully and soak in that lemony cream sauce.

This oven method reminds me of my stuffed chicken breast recipe it’s elegant enough for guests but simple enough to make in yoga pants.

What is one skillet creamy lemon garlic chicken?

The one skillet lemon garlic chicken recipe is the original, no-fuss way to cook this dish no oven, no slow cooker, just one pan and under 40 minutes from start to plate.

This is the version I teach to friends who are just learning to cook, especially new moms who can’t deal with a sink full of dishes. It’s the same method we covered in Part 2, but here’s a recap:

• Sear the chicken in olive oil and butter.
• Sauté garlic, deglaze with broth.
• Stir in lemon, cream, and seasoning.
• Return the chicken to the pan.
• Simmer. Serve. Praise yourself.

You can’t mess it up. And the smell? Heavenly. It fills the kitchen with warmth and this savory citrusy aroma that makes the whole family wander in asking, “What’s for dinner?”

Real-Life Testimonial: “I Made This Twice in One Week”

Here’s what Emily W. from Portland, OR (a fellow mom of three) wrote to me last month:

“Lora, I made your creamy lemon garlic chicken for the first time on a Tuesday night when I had zero energy left. It was SO easy and the sauce was out of this world. My husband went back for thirds, and my 7-year-old asked if I could make it again on Thursday. I did and they ate every bite. Total keeper!”

Stories like Emily’s are why I do this. Cooking shouldn’t be complicated it should feel like something you get to do, not have to do. That’s the heart behind every recipe on my blog, from this one to my cozy chicken stew recipe.

Storing, Reheating, and Prepping Creamy Lemon Garlic Chicken Ahead

Can you make creamy lemon garlic chicken ahead of time?

Yes and it tastes even better the next day. This dish is a meal prep dream because the lemon and garlic flavors continue to deepen as it sits. You can make it up to 3 days in advance without sacrificing texture or taste.

Here’s how I do it on meal prep Sundays:

1. Cook the chicken and sauce as usual.
2. Let it cool completely, then store in airtight glass containers.
3. Keep sauce and chicken together, or store separately if planning to freeze.
4. Pair with pre-cooked pasta, rice, or roasted veggies for easy grab-and-heat lunches.

Want a similar prep-friendly recipe that freezes well? You’ll love my zucchini mushroom soup with chicken. It’s cozy, nourishing, and fridge-friendly.

Creamy Lemon Garlic Chicken

Lora

This creamy lemon garlic chicken is a one-pan wonder that delivers tender, juicy chicken in a rich, tangy cream sauce. Perfect for busy weeknights, it's ready in under 40 minutes and pairs beautifully with pasta, rice, or mashed potatoes.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course dinner

Cuisine American

Servings 4

Calories 485 kcal

Equipment

• Large skillet or sauté pan (12-inch)
• Meat thermometer
• Tongs or spatula
• Cutting board and knife
• measuring cups and spoons
• Whisk or wooden spoon

Ingredients

  

• 4 boneless skinless chicken breasts (or thighs)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 5-6 garlic cloves minced
• 1 cup chicken broth low-sodium
• 1 cup heavy cream
• 1 large lemon juice and zest
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• 1 tablespoon all-purpose flour optional, for dredging
• 2 tablespoons fresh parsley chopped (for garnish)
• ¼ cup grated Parmesan cheese
• 2 cups baby spinach
• 1 cup sliced mushrooms

Instructions

 

• Step 1: Prepare the Chicken
• Season chicken breasts with salt, pepper, and a pinch of Italian seasoning. If desired, lightly dredge in flour for a golden crust.
• Step 2: Sear the Chicken
• Heat olive oil and butter in a large skillet over medium heat. Add chicken and sear for 5-6 minutes per side until golden brown. Remove chicken from skillet and set aside.
• Step 3: Sauté the Garlic
• Lower heat to medium-low. In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it.
• Step 4: Deglaze the Pan
• Pour in chicken broth and scrape up any browned bits from the bottom of the pan. This adds incredible flavor to your sauce.
• Step 5: Create the Cream Sauce
• Stir in heavy cream, lemon juice, lemon zest, and Italian seasoning. Bring to a gentle simmer. Taste and adjust seasoning with salt and pepper.
• Step 6: Finish the Chicken
• Return the seared chicken to the skillet, spooning sauce over each piece. Simmer for 5-8 minutes until chicken reaches an internal temperature of 165°F and sauce has thickened.
• Step 7: Add Final Touches
• If using, stir in Parmesan cheese and spinach during the last 2 minutes of cooking. The spinach will wilt beautifully into the sauce.
• Step 8: Garnish and Serve
• Remove from heat, sprinkle with fresh parsley, and serve immediately over pasta, rice, mashed potatoes, or your favorite side.

Notes

1. Chicken Options: Chicken thighs add extra flavor and tenderness, but breasts work perfectly. Chicken tenders are great for a quicker cook time.
   Sauce Consistency: If sauce is too thin, simmer longer. If too thick, add a splash of broth or cream.
   Make it Low-Carb: Skip the flour and serve over cauliflower mash or zucchini noodles.
   Storage: Store in an airtight container in the refrigerator for up to 3 days.
   Reheating: Warm gently on the stovetop over low heat with a splash of broth to prevent sauce from separating. Avoid high heat.
   Freezing: Freeze the chicken and base sauce (without cream) for up to 2 months. Add cream when reheating.

How do you reheat creamy lemon garlic chicken without the sauce breaking?

Cream sauces are notorious for separating when reheated. But with a few tricks, your leftovers will taste just as luscious as day one:

Stovetop Method (Best):

1. Add a splash of broth or milk to a pan.
2. Place the chicken and sauce over medium-low heat.
3. Stir gently until warmed through and smooth.

Microwave Method (Quick):

1. Use a microwave-safe dish.
2. Add a tablespoon of cream or broth on top.
3. Cover loosely and heat in 30-second bursts, stirring in between.

Avoid high heat it’s the enemy of creamy sauces.

Can you freeze creamy lemon garlic chicken?

Yes, but with a note: freeze without cream if possible. The lemon garlic base (chicken, broth, seasoning) freezes beautifully. Then, add the cream fresh when you reheat for the best consistency.

Freezing Tips:

• Let the dish cool completely.
• Use freezer-safe containers or double-bagged silicone pouches.
• Label with the date and reheat instructions.
• Thaw overnight in the fridge before reheating gently on the stove.

If you’re a freezer-meal fan, you might also want to bookmark my harissa honey chicken spicy, sweet, and meal-prep ready.

Your Top Creamy Lemon Garlic Chicken Questions—Answered

What is lemon garlic chicken?

Lemon garlic chicken is a flavorful dish made with chicken cooked in a sauce of garlic, lemon juice, and often butter or olive oil. It’s known for its bright, tangy flavor and can be prepared baked, pan-seared, or grilled.

In our creamy version, we take it one step further by adding heavy cream to create a silky, savory sauce that clings to every bite. You can serve it over pasta, rice, or vegetables for a complete meal. It’s kind of like Katie Lee’s lemon garlic chicken but creamier, cozier, and way more weeknight-friendly.

How do you make creamy lemon garlic chicken?

To make creamy lemon garlic chicken, you:

1. Sear seasoned chicken breasts or thighs in a skillet.
2. Remove chicken and sauté garlic.
3. Deglaze with broth, then stir in cream, lemon juice, and seasonings.
4. Simmer sauce, return chicken, and cook until done.
5. Garnish and serve.

All it takes is one pan and under 40 minutes. For a full guide, head back to Part 2 of this recipe.

How do you cook chicken with garlic and lemons?

You can cook chicken with garlic and lemons by pan-searing, baking, or slow-cooking it in a sauce made with fresh lemon juice, garlic, broth, and optional herbs. For extra flavor, marinate the chicken in lemon and garlic before cooking.

When I’m in a hurry, I skip the marinade and let the lemon garlic sauce do the heavy lifting. A dash of Italian seasoning and a spoonful of butter? Game-changer.

How to make creamy lemon chicken breast?

To make creamy lemon chicken breast:

1. Pound chicken breasts for even cooking.
2. Season and lightly dredge in flour (optional).
3. Sear in butter and olive oil.
4. Remove chicken and build a lemon cream sauce in the same pan.
5. Return chicken and simmer until cooked through.

The result? Golden, juicy chicken in a tangy, velvety sauce. It’s like my Alice Springs Chicken and lemon garlic chicken had a delicious baby.

What is lemon and garlic sauce made of?

Lemon and garlic sauce typically includes lemon juice, minced garlic, olive oil or butter, salt, pepper, and optional herbs. In creamy versions, heavy cream and broth are added for richness and body.

This simple sauce is the heart of creamy lemon garlic chicken, turning everyday ingredients into a silky, restaurant-worthy coating for your protein of choice.

FAQ Recap Block

Final Thoughts, Tips & Why This Dish Always Delivers

Why creamy lemon garlic chicken stays on my weekly menu

There’s a reason creamy lemon garlic chicken keeps showing up in my meal plan. It’s not just the flavor (though that sauce is something else)—it’s the way it fits into our real-life rhythm.

I remember one chaotic Tuesday in March. I had two kids with colds, a toddler teething, and a work deadline breathing down my neck. I opened the fridge, saw chicken and a lemon, and sighed. I didn’t have the brainpower for a “real” dinner. But this dish? It feels like something special and takes almost no effort.

I got the chicken into the skillet, stirred the sauce with one hand while bouncing a baby on my hip, and 30 minutes later we were sitting down to a meal that felt like grace in a bowl. Warm. Rich. Bright. Simple.

Some meals are just meals. This one feels like a little win every time.

Real Reader Review

“I’ve tried so many creamy chicken recipes, but this one hit different. The lemon lifts everything up, and that sauce? WOW. My teenage daughter asked if we could have it weekly and that never happens. Thank you, Lora!”
Carmen D., Spokane, WA

A quick recap: Why you’ll love this recipe