Creamy Lemon Chicken
Published Jun 15, 2026
Creamy lemon chicken made in one skillet. The chicken sears first, then finishes in a pan sauce with heavy cream and fresh lemon. About 30 minutes.
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Try my chicken with creamy lemon sauce!
I have a weakness for a good cream sauce, and an even bigger one when lemon is in it. After recipe testing this creamy lemon chicken, it became a food fixation for a solid three weeks. I kept making it for dinner. My family was not complaining.
I make the entire dish in one pan, and the chicken breast finishes cooking right in the creamy lemon sauce, so it stays juicy and picks up all the flavor while it cooks. I usually thinly slice the chicken after it’s done, add it on top of the pasta, and drizzle the creamy lemon sauce all over the pasta.
Happy Cooking!
– Yumna
Creamy Lemon Chicken Ingredients
- Chicken: I use boneless, skinless chicken breasts seasoned with Italian seasoning, onion powder, paprika, salt, and pepper. If yours are on the thicker side, you can pound them to an even thickness so they cook evenly. Pat the chicken dry before seasoning so the spice coating actually sticks and the chicken sears instead of steaming. You can use chicken thighs, but they take longer to cook.
- Olive oil: For searing. Avocado oil works here, too, if that is what you have.
- Creamy lemon chicken sauce: Chicken broth, heavy cream, lemon zest, and lemon juice. When zesting, stop before you hit the white pith underneath, or the sauce will turn bitter. Read my tips on how to zest a lemon if you need a refresher. If you want a lighter sauce, half-and-half can work, but the sauce will be thinner and will need a few extra minutes to reduce. I don’t recommend using milk.
- Parsley: Add chopped fresh parsley just before serving. Fresh parsley is best here since dried parsley will not give you the same color or freshness. You can swap in fresh basil or just skip it if you do not have either.
How to Make Creamy Lemon Chicken
Scroll through the step-by-step photos below to see how the dish comes together. For the complete ingredient list and full instructions, head to the Creamy Lemon Chicken Recipe below.
1. Sear the Chicken
Mix the spices together first so they distribute evenly, then coat both sides of each breast before they go in the pan. The oil should be shimmering and the skillet hot before the chicken makes contact.
2. Flip and Transfer
Once the first side is deep golden brown, flip and give the second side the same treatment. It does not need to be fully cooked through at this point. Once both sides have color, set the chicken aside on a plate.
3. Deglaze the Pan with Chicken Broth
Pour in the broth while the pan is still hot and use a wooden spoon to scrape up everything stuck to the bottom. Those browned bits dissolve into the liquid and become the base of the sauce. Let it come to a boil, then bring the heat down.
4. Build the Creamy Lemon Sauce
Pour in the heavy cream and let it simmer until it starts to thicken and coat the back of a spoon. Then stir in the lemon zest and juice together. The sauce should look pale and slightly thickened at this point.
5. Return the Chicken
Nestle each breast back into the lemon sauce and spoon the liquid over the top of each piece so nothing stays dry.
6. Cook Through and Garnish
Keep the heat at a steady medium and cook uncovered until the chicken reaches an internal temperature of 165°F. Scatter the fresh parsley over everything right before it comes off the heat.
Full chicken with creamy lemon sauce recipe
Creamy Lemon Chicken Recipe
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 cup heavy cream
- 1 lemon zest and juice
- 2 tablespoons freshly chopped parsley
Instructions
- Season the chicken breasts with Italian seasoning, onion powder, paprika, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown on both sides. Transfer chicken to a plate (it doesn’t need to be cooked through yet).
- In the same skillet, pour the chicken broth and use a spoon to scrape up any browned bits from the pan. Bring to a boil, then lower heat to medium.
- Pour in the heavy cream. Simmer for 3–4 minutes until slightly thickened. Add the lemon zest and lemon juice and stir to combine.
- Return chicken to the skillet, spoon sauce over the top, and continue to cook uncovered for 10-12 minutes, until chicken is cooked through to an internal temperature of 165°F.
- Add the parsley just before serving. Serve chicken with extra sauce over pasta, rice, or mashed potatoes.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add mushrooms: Sauté sliced mushrooms (about 1 cup) after searing the chicken, then continue with the broth and cream. Or, stir in ¼ cup chopped sun-dried tomatoes after the cream simmers.
- Make it cheesy: After the cream simmers, stir in ¼ cup grated Parmesan for a richer sauce.
- Add garlic. Sauté 2 to 3 minced garlic cloves in the olive oil for about 30 seconds before adding the broth. It blends into the sauce and adds more depth to the whole thing.
- Stir in spinach. Add 2 cups of baby spinach in the last couple of minutes and let it wilt into the sauce.
- Add capers. Stir in 2 tablespoons of drained capers when you add the lemon.
Recipe Tips
- Lower the heat before you add the cream. Cream can separate if the pan is too hot, so once the broth reduces, lower the heat to medium.
- Check the temperature with a meat thermometer. This is the most precise way to know when the chicken is done, not undercooked or overcooked. When fully cooked through, chicken should register at 165ºF.
- Let the chicken rest before cutting. This lets the juices redistribute themselves back through the meat after cooking. Just 5 minutes helps the chicken stay juicy!
- Don’t overcrowd the pan when searing the chicken. If the chicken pieces are sitting too close together, they will steam instead of sear and you won’t get any color. Use a skillet that is at least 12 inches wide, or cook in two batches if needed.
Serving Ideas
- Serve with potatoes: The Creamy Lemon Chicken is so good with Air Fryer Baby Potatoes, Crispy Smashed Potatoes, or Baked Potatoes. Mashed potatoes are especially good here because the sauce soaks right in. Try my healthy mashed potatoes or Instant Pot mashed potatoes if you want to save time.
- Serve over pasta. The sauce coats noodles really well. Lemon pasta is a natural pairing, and lemon ricotta pasta is another option if you want something creamier.
- Serve with rice. Lemon rice matches the citrus in the sauce, and Lebanese rice works well too if you want something with a little more texture.
- Salads: Keep things light with a side salad like my Quinoa Tabbouleh, Balela Salad, or Kale Caesar Salad.
- Veggies: Oven Roasted Cauliflower, Baked Asparagus, and Sautéed Broccoli taste great with the creamy lemon chicken sauce on top!
FAQs
You may have overcooked it. If you used lean chicken breasts, even a few extra minutes on the grill can dry them out quickly. Be sure to pound the chicken evenly and check that the temperature registers at 165ºF.
The heat was probably too high. Heavy cream can separate if it boils too aggressively and turns grainy or oily. If it happens, pull the pan off the heat for a minute and stir to try to bring it back. Next time, keep it at a steady simmer instead of a hard boil.
The sauce needs a few minutes uncovered to reduce and thicken once the cream goes in. If it is still loose after a few minutes, let it go a little longer before adding the chicken back. Covering the pan traps steam and slows the reduction.
