Skillet Chicken with Lemon Cream Sauce
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.
Equipment
- Large skillet
- Tongs or Spatula
- Microplane or zester
- Garlic press or knife
- Measuring Cups & Spoons
- Small whisk
Ingredients
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
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.
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.
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.
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.
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.
Notes
Nutritional Value (Approximate per serving)
- Calories: ~420–470 kcal
- Protein: ~32g
- Fat: ~28g
- Carbohydrates: ~6g
- Sugar: ~1g
- Fiber: 0g
- Sodium: ~480mg