Easy Creamy Lemon Chicken Recipe

If you’re craving a dish that’s both comforting and bright with flavor, this Easy Creamy Lemon Chicken Recipe is going to become your new go-to. It’s one of those recipes I keep coming back to because it blends tender, juicy chicken with a luscious, tangy lemon cream sauce that’s just irresistible. Plus, it’s ready in about 30 minutes, making it perfect for those busy weeknights when you want something special without the fuss.

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Ingredients You’ll Need

The magic of this Easy Creamy Lemon Chicken Recipe lies in the simplicity and quality of its ingredients. Each one brings something special to the table, and a few kitchen staples go a long way in making this dish shine.

• Chicken breasts: Using large breasts and cutting them into cutlets helps them cook evenly and stay tender.
• Italian herb seasoning: Adds a subtle herby note that pairs beautifully with lemon.
• All-purpose flour: For dredging the chicken, which creates a nice crust and helps thicken the sauce.
• Olive oil: For searing the chicken to golden perfection.
• Garlic: Lots of fresh minced garlic makes the sauce fragrant and flavorful.
• Unsalted butter: Adds richness to the sauce and helps meld all the flavors together.
• Chicken broth: A good-quality broth deepens the sauce without overpowering.
• Fresh lemon juice: I love using freshly squeezed lemon because it brightens the whole dish.
• Heavy cream: This is what makes the sauce deliciously creamy and smooth.
• Fresh parsley: For a fresh pop of color and a mild, herbaceous finish.
• Lemon slices: Gorgeous for garnish and an extra hit of citrus zest when serving.

Variations

One of the best things about this Easy Creamy Lemon Chicken Recipe is how adaptable it is. I’ve played around with it a bit, and you can easily tweak it to suit your mood or dietary needs.

• Make it dairy-free: Swap the heavy cream for full-fat coconut milk and use olive oil instead of butter for a lactose-free version that’s still creamy and delicious.
• Add some heat: When I want a little kick, I sprinkle in some crushed red pepper flakes along with the garlic—delicious twist!
• Use thighs instead of breasts: For a richer, juicier option, boneless skinless chicken thighs work beautifully, just watch your cooking time so they don’t dry out.
• Herbs upgrades: Playing with fresh thyme or rosemary instead of Italian herb seasoning adds a wonderful aroma and complexity.

How to Make Easy Creamy Lemon Chicken Recipe

Step 1: Prep and Pound Your Chicken Cutlets

Start by slicing your chicken breasts in half lengthwise to create thinner cutlets. This simple step ensures quicker, even cooking—trust me, it makes all the difference. I like placing the chicken between two pieces of plastic wrap and gently pounding with a meat mallet to even out the thickness. This also tenderizes the meat, so you get a juicy bite every time without any chewy spots.

Step 2: Season and Dredge

Season both sides generously with salt, pepper, and a sprinkle of Italian herb seasoning. I like to use about a quarter teaspoon of each per cutlet—just enough to boost the flavor without overpowering. Then, coat the cutlets in all-purpose flour, shaking off the excess. This little step creates a golden crust and helps thicken your sauce later on.

Step 3: Sear Chicken to Golden Perfection

Over medium heat, heat a drizzle of olive oil in a large nonstick skillet. Add the chicken cutlets carefully and cook for about 4-5 minutes on each side until they’re beautifully golden and the internal temperature hits 165°F. Don’t rush this part—it’s key to locking in juices and getting that crave-worthy crust. Once cooked, remove the chicken and set it aside, but don’t wipe out your pan.

Step 4: Build the Creamy Lemon Sauce

In the same skillet (all those flavorful browned bits are your secret weapon), melt 2 tablespoons of unsalted butter. Toss in the minced garlic and cook just until fragrant—about 30 seconds to avoid burning. Pour in the chicken broth and add 1 tablespoon of fresh lemon juice. I usually taste the sauce here and then add the second tablespoon of lemon juice because I love that bright lemony pop.

Let it come to a gentle simmer, then stir in the heavy cream and season with salt and pepper. The sauce will slowly thicken and develop a silky texture—watch closely, stirring often so it doesn’t stick or scorch.

Step 5: Finish Cooking and Serve

Return the chicken cutlets to the skillet, nestling them into that gorgeous sauce. Let everything simmer together for another 4-5 minutes so the sauce thickens a bit more and the flavors get cozy. Serve it right from the pan with fresh lemon slices and a sprinkle of chopped parsley for that fresh herbal finish.

How to Serve Easy Creamy Lemon Chicken Recipe

Garnishes

I love topping this dish with fresh chopped parsley and thin lemon slices—not just for the pop of color but also for a fresh zing that complements the creamy sauce beautifully. Sometimes a tiny sprinkle of cracked black pepper on top just before serving adds a lovely finish.

Side Dishes

Over the years, my favorite sides with this have been garlic mashed potatoes or fluffy rice to soak up every bit of that glorious lemon sauce. For something lighter, steamed asparagus or roasted green beans work perfectly too. If you’re feeling fancy, a crisp Caesar salad rounds out the meal wonderfully.

Creative Ways to Present

For special occasions, I like to plate the chicken cutlets over ribbons of zucchini noodles or serve on a bed of creamy polenta, garnished with edible flowers or microgreens. It elevates the whole experience and makes everyone feel a little fancy even on an ordinary night.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 3 days. I recommend storing the chicken and sauce together to keep the flavors blending, but make sure to cool it to room temperature before refrigerating to avoid sogginess.

Freezing

This recipe freezes surprisingly well! I portion the chicken and sauce into individual freezer-safe containers. When you’re ready, thaw overnight in the fridge and reheat gently on the stove to avoid breaking the cream sauce.

Reheating

Reheat gently on low heat in a skillet or microwave to keep the sauce creamy and avoid separating. If the sauce thickened too much in the fridge, just add a splash of chicken broth or cream as you warm it up.

FAQs

Final Thoughts

I absolutely love how this Easy Creamy Lemon Chicken Recipe transforms a simple chicken dinner into something truly special with just a handful of ingredients and minimal effort. The creamy lemon sauce is bright, comforting, and perfectly rich—a combo I never get tired of. Whether you’re cooking for family, impressing guests, or simply craving a feel-good meal, this recipe has you covered. Give it a try, and I promise you’ll be making it again (and again!).

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