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Creamy lemon chicken in skillet.

Creamy Lemon Chicken

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  • Author: Sandra Flegg
  • Total Time: 25 minutes
  • Yield: 4 servings


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 flavors pair perfectly with chicken breasts for a well balanced dish of tasty comfort food!!


1 tablespoon cornstarch

1 tablespoon water

3 cloves garlic, minced

1 shallot, sliced

4 tablespoons unsalted butter, divided

1 teaspoon Italian seasoning

1/2 teaspoon lemon pepper

1/2 teaspoon garlic powder

1/8 teaspoon coarse kosher salt

1/8 teaspoon red pepper flakes

1/2 cup dry white wine

1/2 cup low-sodium chicken broth

1 cup heavy cream

1/2 cup parmesan cheese, grated

2 tablespoons lemon juice (1 lemon)

Zest from one lemon (zest first)

2 tablespoons parsley, finely chopped

Chicken Ingredients

1 tablespoons olive oil

2 chicken breasts, cut lengthwise

1/4 teaspoon coarse kosher salt

1/2 teaspoon black pepper


  1. Make a cornstarch slurry by mixing cornstarch and water in a small bowl. Set aside.
  2. 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.
  3. Season both sides of the chicken with salt and pepper.
  4. 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.
  5. 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.
  6. To the skillet add the wine. Stir for 1-2 minutes. Deglaze the pan while stirring.
  7. Add the chicken broth and cornstarch slurry. Stir for 1-2 minutes or until the sauce is thicker.
  8. Add the heavy cream. Stir until combined.
  9. 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.
  10. Transfer the chicken back to the skillet.
  11. Remove the skillet from the heat and top with fresh parsley.


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.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner Recipe
  • Method: Stove Top
  • Cuisine: American