Creamy Lemon Garlic Chicken Skillet - This creamy lemon garlic chicken skillet is tender, juicy, and coated in a silky sauce that tastes bright, savory, and gently rich at the same time. The chicken develops a light golden sear, then finishes in a smooth lemon-garlic cream that clings to every bite with a velvety texture. Lemon cuts through the richness so the dish tastes clean rather than heavy, while Parmesan adds a subtle salty depth that makes the sauce feel restaurant-style. It comes together quickly in one pan, making it a reliable weeknight dinner that still feels special when you serve it with bread, rice, or pasta.

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Creamy Lemon Garlic Chicken Skillet - This recipe works because it builds flavor in layers while keeping the sauce stable and smooth. First, the chicken is patted dry and seared in a hot skillet so it browns instead of steaming; those browned bits are concentrated flavor that later get pulled into the sauce. After testing, I found that cooking the garlic briefly in butter before adding liquids develops aroma without burning—garlic turns bitter fast if the pan is too hot or if it sits too long. The sauce starts with broth and lemon juice to deglaze, then cream is added at a gentler heat so it can reduce into a silky texture without separating. Parmesan is stirred in off the hottest heat, which helps it melt smoothly and prevents clumping; freshly grated cheese integrates more easily and creates a thicker, velvety finish. The balance is what makes this dish feel polished: lemon zest adds perfume and brightness without thinning the sauce, while a small amount of seasoning keeps the flavor savory and rounded. I tested different lemon amounts, and the sweet spot was enough juice to taste distinctly lemony but not so much that the sauce turns sharp or curdles. If you want extra brightness, add more zest rather than more juice, because zest boosts aroma while keeping the cream stable. This aligns with my focus on technique over complexity: you do not need many ingredients, but you do need correct heat control, a quick deglaze, and gentle reduction to build flavor and guarantee a smooth sauce. This dish also teaches a useful skill: how to make a quick pan sauce that feels rich without being heavy. If the sauce ever looks thin, the fix is steady simmering for a minute or two rather than adding flour; reduction concentrates flavor and naturally thickens. If it ever looks too thick, a splash of broth loosens it while keeping the sauce glossy. The result is consistently tender chicken with a creamy lemon-garlic coating that tastes bright, comforting, and dependable, exactly the kind of weeknight meal that still feels like you cooked with intention.

Dietary Notes

✓ One-Pan Weeknight Dinner
✓ Creamy Yet Bright Sauce
✓ Family Favorite
✓ Quick & Easy

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Why You'll Love This

Silky Sauce: Gentle simmering creates a velvety lemon-garlic cream that clings to the chicken.
Fast One-Pan Method: Sear, deglaze, and finish in the same skillet with minimal cleanup.
Bright Balance: Lemon juice and zest keep the dish fresh, not heavy or greasy.
Reliable Results: Tested heat control prevents curdling and keeps the chicken juicy.

Creamy Lemon Garlic Chicken Skillet

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 10min

❄️ Cool Time: 0

🔥 Cook Time: 14min

🥨 Yield: 4

🍞 Method: Sautéing

🌾 Diet: None

★ ★ ★ ★ ★

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restaurant Ingredients

1 1/2 lb boneless, skinless chicken breasts
3/4 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 tsp lemon zest
3/4 cup heavy cream
1/2 cup Parmesan cheese, finely grated
1 tsp Italian seasoning
2 tbsp fresh parsley, chopped

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boneless, skinless chicken breasts Pound the chicken to an even thickness so it cooks quickly and stays tender instead of dry at the edges. A quick sear builds browned flavor, turning a simple weeknight dinner into a restaurant-style skillet dish.
salt Season early so the chicken browns better and tastes balanced throughout. Salt also helps the surface dry slightly, which improves searing and builds flavor.
black pepper Black pepper adds gentle heat and depth that complements lemon and garlic. Add it with the salt so it toasts slightly during searing for a warmer aroma.
olive oil Olive oil raises the pan’s heat tolerance and helps the chicken sear without burning butter. Use just enough to coat the skillet so the crust develops cleanly.
unsalted butter Butter adds richness and carries garlic flavor into the sauce, creating a silky mouthfeel. Adding it after searing reduces the risk of burning and keeps the sauce tasting sweet and rounded.
garlic, minced Minced garlic cooks fast; sauté briefly until fragrant to build flavor without bitterness. If garlic browns too much, the sauce can taste harsh, so keep the heat controlled.
chicken broth Broth deglazes the pan, dissolving browned bits into the sauce for deeper savory flavor. Use warm broth if possible so the sauce reduces smoothly and stays glossy.
fresh lemon juice Lemon juice adds bright acidity that cuts richness, keeping the cream sauce clean. Add it before cream and simmer gently; too much boiling can dull the citrus and risk curdling.
lemon zest Zest provides aromatic citrus oils that make the dish taste brighter without thinning the sauce. Use zest to boost lemon flavor if you want more brightness without extra acid.
heavy cream Heavy cream creates a velvety texture and is more stable than lighter dairy, reducing the chance of curdling. Simmer gently to thicken through reduction for a silky, clingy sauce.
Parmesan cheese, finely grated Finely grated Parmesan melts smoothly and thickens the sauce, building savory depth. Stir it in off the hottest heat to prevent clumping and keep the sauce creamy, not gritty.
Italian seasoning Italian seasoning adds subtle herb notes that round out the lemon and garlic without overpowering. Keep it light so the sauce stays bright and not overly herbal.
fresh parsley, chopped Parsley adds a fresh finish that lifts the creamy sauce and keeps the final bite from feeling heavy. Sprinkle at the end so the color stays vibrant and the aroma stays clean.

list_alt Instructions

1

Step 1: Pat the chicken dry and season with salt and pepper until evenly coated - dry surface and seasoning help the chicken sear and build browned flavor.
2

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering - proper heat prevents sticking and creates a golden crust.
3

Step 3: Sear the chicken for 4 to 5 minutes per side until lightly golden and nearly cooked through - searing develops flavor and keeps the interior juicy.
4

Step 4: Reduce heat to medium, add butter, then stir in garlic for 30 seconds until fragrant - brief cooking develops aroma without burning or bitterness.
5

Step 5: Pour in chicken broth and scrape the pan until browned bits release - deglazing pulls concentrated flavor into the sauce base.
6

Step 6: Stir in lemon juice, lemon zest, and Italian seasoning, then simmer 1 minute until the sauce smells bright - early acidity builds balance before cream is added.
7

Step 7: Lower heat to medium-low, stir in heavy cream, and simmer 3 to 4 minutes until slightly thickened - gentle heat prevents curdling while reduction turns the sauce velvety.
8

Step 8: Stir in Parmesan until melted and smooth, then return chicken to the pan until warmed through - cheese thickens the sauce and guarantees a glossy finish.
9

Step 9: Remove from heat, sprinkle parsley, and spoon sauce over the chicken - fresh herbs lift richness and keep the final bite clean.

Nutrition Facts

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Calories 520

Protein 44g

Carbs 8g

Fiber 0g

Sugar 3g

Fat 34g

Sodium 720mg

Potassium N/A

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Serving Suggestions

Serve the chicken hot with plenty of sauce spooned over the top so the glossy finish shows. Pair with crusty bread to soak up the lemon-garlic cream, or serve over rice, mashed potatoes, or pasta for a more filling dinner. For color and contrast, add a simple side like sautéed green beans, arugula salad, or roasted broccoli, and finish the chicken with a small scatter of parsley. This dish tastes best right away while the sauce is silky and the chicken is at its juiciest.

How to Store?

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to loosen the sauce and keep it glossy; avoid high heat, which can split the cream. This dish is not ideal for freezing because cream sauces can separate after thawing, but you can prep ahead by mincing garlic, zesting lemon, and grating Parmesan so dinner comes together faster. For make-ahead, sear the chicken earlier in the day and finish the sauce right before serving for the best texture.

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