This Easy Creamy Lemon Chicken recipe is known for its delicious lemon sauce that has a combination of creamy and tangy flavors. The richness of the cream compliments the bright zesty zing of the lemons that gives this dish its wonderful depth of flavors. The creamy lemon sauce pairs perfectly with chicken breasts for a well-balanced dish of tasty comfort food!!
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Creamy Lemon Chicken Breast
Making this versatile creamy lemon chicken breast dish is perfect for something a little special for dinner or with company coming. A seemingly fancy dish which takes only 25 minutes to make, this chicken recipe promises to deliver the ‘oohs and aahs’ from your guests.
This decadent lemon garlic chicken is bursting with fresh lemon flavor and is infused with fresh garlic in a white wine sauce. The fresh herbs, lemon zest, garlic and shallot all help make this a dinner the whole family will love!!
Wonderful served with my best creamy mashed potatoes, red roasted herbed potatoes, authentic Greek potatoes, delicious house salad, angel hair pasta and rice. The creamy lemon sauce will combine perfectly with any of these.
- Chicken Breasts – fresh chicken breasts cut lengthwise
- Heavy Cream
- Butter – unsalted
- Lemon Juice – juice from 1 lemon
- Lemon Zest – zest from 1 lemon
- Italian Seasoning
- Shallot – slices
- Garlic Cloves – minced garlic cloves
- Lemon Pepper Seasoning
- Red Pepper Flakes
- White Wine – Chardonnay or dry white wine of your choosing
- Salt and Ground Black Pepper – Kosher salt and black pepper
- Garlic Powder
- Chicken Broth – low sodium chicken broth
- Parmesan Cheese – freshly grated for best flavor!
- Parsley – finely chopped
- Olive Oil
Substitutions and additions
Chicken thighs can be used in place of the chicken breasts.
You can add in 1-2 tablespoons of capers in this recipe.
I prefer to use Chardonnay for the wine but you can use your favorite dry white wine.
Step by step instructions for how to make creamy lemon chicken recipe
STEP ONE – Make a cornstarch slurry by mixing cornstarch and water in a small bowl. Set aside.
STEP TWO – In a large skillet over medium heat add the olive oil. Allow it to get hot for 2 to 3 minutes. Once hot add the chicken to the skillet.
STEP THREE – Season both sides of the chicken with salt and pepper.
STEP FOUR – Cook the chicken for 4 to 5 minutes on each side. You want an internal temperature of 165° F. Transfer the chicken to a clean plate.
STEP FIVE – To the skillet add the garlic, shallot, 2 tablespoons butter, Italian seasoning, lemon pepper, garlic powder, salt, and red pepper flakes. Stir for only 1 minute so the herbs don’t burn.
STEP SIX – To the skillet add the wine. Stir for 1-2 minutes. Deglaze the pan while stirring.
STEP SEVEN – Add the chicken broth and cornstarch slurry. Stir for 1-2 minutes or until the sauce is thicker.
STEP EIGHT – Add the heavy cream. Stir until combined.
STEP NINE – To the skillet add the parmesan cheese, lemon juice, lemon zest, and 2 tablespoons butter. Stir the whole time for 1-3 minutes or until the sauce is thick.
STEP TEN – Transfer the chicken back to the skillet.
STEP ELEVEN – Remove the skillet from the heat and top with fresh parsley.
If you love herbs you can add in basil, thyme and rosemary into the sauce.
Make it more spicy by adding in cayenne pepper to the sauce for extra kick!!
Sandra’s Top Tips
- Using fresh good quality ingredients will give brighter more vibrant flavors
- Balancing the creaminess with the tanginess is important in this recipe do not adjust the ratios
- Do not overcook the chicken
- Garnishing this recipe with parsley or chives gives the dish color and freshness
- Fresh lemon juice is a must for the best flavor in this chicken recipe
Storage and freezing instructions
Store any leftover lemon chicken using an airtight container in the fridge for up to 3 days.
We do not recommend freezing this chicken recipe with the heavy cream ingredient.Print