Skillet Chicken with Lemon Cream Sauce

I have to tell you about this skillet chicken with lemon cream sauce — it’s one of those meals that feels fancy but comes together so quickly, it’s perfect for weeknights or when you want to impress without a ton of effort. The chicken cooks up beautifully in a single pan, getting that lovely golden crust, while the sauce is bright, creamy, and downright irresistible. The tang from the lemon balances the richness of the cream perfectly, making every bite fresh and comforting at the same time.

What I love most about this dish is how simple it is, yet it tastes like it’s straight from a restaurant kitchen. You don’t need any complicated ingredients or hours to make it. Just a few pantry staples like garlic, cream, lemon, and fresh herbs, combined with tender chicken breasts or thighs, and you’re good to go. Plus, it’s one of those dishes that fills your kitchen with an amazing aroma that makes you even more excited to eat.

This skillet chicken with lemon cream sauce pairs wonderfully with so many sides — think buttery mashed potatoes, fluffy rice, or even roasted veggies. It’s versatile enough to adapt to whatever you have on hand, and the sauce is so good you’ll want to spoon it over everything. Whether you’re cooking for family, friends, or just yourself, this recipe is a keeper and will quickly become a favorite in your rotation. Ready to dive into the details? Let’s get cooking!

Why You’ll Love It

• Quick and Easy: This recipe comes together in under 30 minutes, making it ideal for busy weeknights or last-minute dinners without sacrificing flavor.
• One-Pan Wonder: Fewer dishes to wash! Everything cooks in a single skillet, which means easy cleanup and less time in the kitchen.
• Rich Yet Refreshing: The cream sauce is luscious and smooth, while the lemon adds a bright, zesty kick that keeps things light and balanced.
• Crowd-Pleaser: Whether you’re cooking for picky eaters or guests, this dish is universally loved and feels a little special without being fussy.
• Customizable: Use chicken breasts or thighs, add spinach or mushrooms, or sprinkle in some chili flakes if you like heat — it’s flexible and easy to adapt.

Ingredient List

For the Chicken

• 2 large boneless, skinless chicken breasts (or 4 thighs)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and pepper, to taste
• 2 tablespoons olive oil

For the Lemon Cream Sauce

• 3 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• Juice of 1 lemon (about 2 tablespoons)
• Zest of 1 lemon
• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley (optional, for garnish)

Ingredient Notes

• Chicken breasts or thighs: I often use thin-sliced chicken breasts for quicker cooking, but thighs work great too for extra juiciness.
• Lemon juice and zest: Fresh is key here—bottled juice won’t give the same brightness. Don’t skip the zest; it adds an extra layer of citrusy flavor.
• Heavy cream: Stick with heavy cream (not milk or half-and-half) for the right richness and to avoid curdling.
• Parmesan cheese: Freshly grated melts better and gives the sauce a smooth, savory finish.
• Chicken broth: Use low-sodium if possible, so you can control the salt levels more easily.

Kitchen Equipment Needed

• Large Skillet: Preferably nonstick or stainless steel. This is where all the magic happens — searing the chicken and building the sauce in one pan. I love using my 12-inch cast iron skillet for even browning.
• Tongs or Spatula: For flipping the chicken without tearing it. Tongs give you more control, especially with thinner cuts.
• Microplane or Zester: To get that fine lemon zest without the bitter white pith. It really amps up the citrus flavor.
• Garlic Press or Knife: Either one works to mince the garlic. I use a garlic press when I’m in a rush.
• Measuring Cups & Spoons: For accuracy, especially with cream and lemon juice — a little too much can throw off the balance.
• Small Whisk: To mix the sauce smoothly, especially when melting in the cheese and butter.

Instructions

Step 1: Prep the Chicken

• Pat the chicken dry with paper towels. This helps it sear nicely instead of steaming.
• Slice large chicken breasts in half horizontally to create thinner cutlets, if needed.
• Season both sides with garlic powder, onion powder, salt, and pepper.

Pro Tip: Thinner chicken cooks more evenly and faster — aim for about 1/2-inch thickness.

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Step 2: Sear the Chicken

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
• Once the oil is shimmering, add the chicken (don’t overcrowd the pan — cook in batches if needed).
• Sear for 4–5 minutes on the first side without moving it — you want that golden crust.
• Flip and cook for another 3–4 minutes, or until the chicken is cooked through (internal temp should reach 165°F/74°C).
• Transfer chicken to a plate and cover loosely with foil.

Pro Tip: Let the chicken rest while you make the sauce — it helps keep the juices locked in.

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Step 3: Sauté the Garlic

• In the same skillet (don’t wipe it out!), reduce heat to medium.
• Add the minced garlic and sauté for about 30 seconds until fragrant — don’t let it brown.

Pro Tip: Garlic burns fast, so stir constantly and keep the heat moderate.

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Step 4: Build the Sauce

• Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
• Stir in the lemon juice and zest.
• Bring to a gentle simmer and let it reduce slightly for 2–3 minutes.
• Add the butter and stir until melted.
• Lower the heat and pour in the heavy cream slowly, stirring to combine.
• Sprinkle in the Parmesan cheese and whisk until the sauce is smooth and creamy.

Pro Tip: Whisk continuously as you add the cream and cheese to prevent curdling or clumps.

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Step 5: Finish and Serve

• Return the cooked chicken (and any juices from the plate) to the skillet.
• Spoon the sauce over the chicken and let it simmer together for 2–3 minutes to blend the flavors.
• Taste and adjust seasoning if needed.
• Garnish with chopped parsley and serve warm.

Pro Tip: Serve immediately while the sauce is silky — it thickens more as it sits.

Tips and Tricks for Success

• Pound thick chicken pieces: If your chicken breasts are uneven, pound them to an even thickness for quicker, more uniform cooking.
• Let the pan get hot: Wait until the oil is shimmering before adding chicken — this gives the best sear.
• Deglaze thoroughly: Scraping up the browned bits after searing adds tons of flavor to your sauce.
• Simmer, don’t boil the cream: Keep the sauce at a gentle simmer to prevent curdling and keep it smooth.
• Taste and adjust: After adding the cheese and lemon, taste the sauce before serving — a pinch more salt or an extra squeeze of lemon can make it just right.

Ingredient Substitutions and Variations

• Chicken thighs instead of breasts: For extra tenderness and flavor, use boneless, skinless thighs.
• Half-and-half for heavy cream: If you want to lighten it up a bit, use half-and-half, but the sauce will be thinner.
• Greek yogurt instead of cream: For a tangy, protein-rich twist — stir it in off heat to prevent curdling.
• Add spinach or mushrooms: Toss in fresh baby spinach or sautéed mushrooms right before adding the chicken back for extra veggies.
• Spice it up: Add red pepper flakes or a pinch of cayenne to give the sauce a little heat.
• Herb swaps: Try fresh basil, thyme, or dill instead of parsley depending on what you have or what flavor you’re going for.

Serving Suggestions

• Over pasta: Spoon the chicken and lemon cream sauce over fettuccine or angel hair for a cozy, restaurant-style dinner at home.
• With mashed potatoes: The creamy sauce pairs beautifully with buttery mashed potatoes — my personal favorite comfort combo.
• Alongside roasted veggies: Try it with roasted asparagus, green beans, or carrots for a fresh, balanced plate.
• With rice or couscous: A bed of fluffy rice or herby couscous soaks up the sauce beautifully.
• Crisp green salad & crusty bread: I love serving this with a simple salad and warm bread for dipping — it lightens up the meal and makes it feel complete.

Storage and Reheating Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating on the stove: Warm gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
• Microwave option: Reheat in 30-second bursts, stirring in between, to avoid drying out the chicken.
• Freezing: Not recommended — the cream sauce may separate when thawed.
• Make-ahead tip: You can cook the chicken ahead and refrigerate it, then make the sauce fresh when ready to serve for best texture and flavor.

Frequently Asked Questions

Can I use bottled lemon juice instead of fresh?

Technically yes, but I don’t recommend it. Fresh lemon juice has a brighter, cleaner flavor that really makes the sauce shine.

How do I know when the chicken is cooked through?

Use a meat thermometer — it should read 165°F (74°C) at the thickest part. No thermometer? Slice into the center — the juices should run clear, not pink.

Can I make this dish dairy-free?

You can try using full-fat coconut milk instead of cream and skip the Parmesan. The flavor will be different, but still rich and tasty!

What’s the best way to thicken the sauce?

Let it simmer gently without a lid after adding the cream and cheese. It will thicken naturally as it reduces. Avoid boiling or it may separate.

Can I double the recipe?

Absolutely! Just make sure not to overcrowd your skillet when searing the chicken — do it in batches to keep that golden crust.

What if my sauce looks curdled?

That usually means the heat was too high. Next time, lower the heat before adding the cream. You can try whisking in a little extra butter to smooth it out.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!