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creamy lemon garlic chicken

Creamy Lemon Garlic Chicken

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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Course: dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 485kcal
Author: Lora
Cost: $4

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.

Nutrition

Calories: 485kcal