Chicken with Lemon Garlic Cream Sauce
Tender, well-seasoned chicken simmered in a rich lemon garlic cream sauce is the kind of dinner you will think about long after the meal is over. It is an easy chicken recipe packed with bold flavor, fresh aroma, and a silky, savory finish.
What really makes this dish stand out is the sauce. A combination of Italian herbs, onion, garlic, lemon, and cream transforms a handful of simple ingredients into a bright and comforting meal. It is also flexible enough to fit different eating styles, including keto, gluten-free, and low-carb variations.
If you are tired of the same old chicken dinners, this creamy lemon garlic chicken is a great way to bring something new to the table. The balance of richness from the cream and freshness from the lemon gives every bite plenty of character.
For a keto or low-carb version, simply skip the flour coating on the chicken. If you prefer chicken thighs instead of chicken breasts, they work just as well in this recipe and can be substituted easily.
This dish is delicious served over pasta or rice, where the creamy lemon sauce can soak into every bite. If you want a lighter option, pair it with zucchini noodles, sautéed broccoli, or asparagus.
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How to Make Chicken with Lemon Garlic Cream Sauce
Start by gathering and prepping all your ingredients. Season the chicken with salt, black pepper, and garlic powder.
Cut the lemon in half and squeeze the juice over the chicken pieces, coating them evenly. If you are using flour, place it in a shallow bowl or plate and lightly dredge each piece of chicken, shaking off any excess. Set the chicken aside.
Next, mince the garlic and chop the onion so they are ready for the skillet after the chicken is cooked. Measure the chicken stock, cream, lemon juice, and dried Italian seasoning ahead of time to make cooking smoother.
Heat a large skillet over medium-high heat. Add the butter and olive oil, then place the chicken in the pan. Cook until golden brown on both sides, about 5 minutes per side, depending on thickness. Once the internal temperature reaches 165°F, transfer the chicken to a clean plate.
Reduce the heat to medium and add the chopped onion and garlic to the same skillet. Cook for about 3 minutes, or until the onion becomes soft and translucent and the garlic is fragrant.
Lower the heat to medium-low and pour in the chicken stock. Season lightly with salt and pepper, then let the liquid reduce for about 5 minutes. Stir in the cream and bring the sauce to a gentle simmer. Cook until it begins to thicken, stirring often so the cream does not scorch. If you want a thicker sauce, add the cornstarch slurry and cook for another few minutes.
Add the lemon juice and continue simmering briefly. Stir in the Italian seasoning, then return the chicken to the skillet. Spoon the sauce over each piece so the chicken is fully coated.
Serve the chicken over pasta, rice, zucchini noodles, or with your favorite vegetables. Finish with fresh parsley and lemon wedges for extra brightness.
Prep Time
- 10 minutes
Cook Time
- 3 minutes
Total Time
- 13 minutes
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts, sliced horizontally to make 4 even pieces
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Juice of 1/2 lemon
- 4 tablespoons all-purpose flour, optional for dredging and can be omitted for low-carb diets
Sauce
- 1 tablespoon butter
- 2 teaspoons olive oil
- 1 medium yellow onion, chopped
- 2 tablespoons minced garlic
- 1 1/4 cups chicken stock
- 2/3 cup cream, light or heavy
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 2 to 3 tablespoons lemon juice, to taste
- 2 teaspoons dried Italian seasoning
- 2 tablespoons fresh parsley, for garnish
- Lemon wedges, for garnish
Instructions
- Prepare all ingredients before cooking.
- Season the chicken with salt, pepper, and garlic powder.
- Squeeze the juice from half a lemon over the chicken and rub it in evenly.
- If using flour, dredge each chicken piece lightly and shake off the excess.
- Heat a large skillet or non-stick pan over medium-high heat. Add the butter and olive oil.
- Cook the chicken until golden brown on both sides, about 5 minutes per side, or until the internal temperature reaches 165°F. Remove and set aside.
- Add the chopped onion and minced garlic to the skillet. Cook for about 3 minutes, until soft and fragrant.
- Reduce the heat to medium-low and pour in the chicken stock. Season with a little salt and pepper. Let it reduce for about 5 minutes.
- Stir in the cream and simmer gently until slightly thickened, stirring often.
- If needed, add the cornstarch slurry to thicken the sauce further.
- Stir in the lemon juice and Italian seasoning.
- Return the chicken to the pan and coat it well with the sauce.
- Serve hot, garnished with parsley and lemon wedges.
Serving Ideas
- Over pasta
- With steamed rice
- On top of zucchini noodles
- Alongside sautéed broccoli
- With roasted or steamed asparagus
Nutrition Information
Yield
- 4 servings
Serving Size
- 1 portion
Amount Per Serving
- Calories: 430
- Total Fat: 26g
- Saturated Fat: 14g
- Trans Fat: 1g
- Unsaturated Fat: 10g
- Cholesterol: 114mg
- Sodium: 814mg
- Carbohydrates: 27g
- Fiber: 2g
- Sugar: 12g
- Protein: 24g
