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Chicken cooked in creamy garlic lemon sauce is simple and easy to make in one skillet in under 20 minutes! 

Creamy Lemon Garlic Chicken in a skillet.

Hey guys! It’s Layla here from Gimme Delicious and today I’m going to introduce you to your new favorite weeknight dish! This one pan chicken is tender and delicious and simmered in the most creamy lemon garlic sauce.

Lemon and garlic is one of my favorite combinations of all time and it does not disappoint in this creamy dish. The ingredient list is super short and the cook time is under 20 minutes so this is great when you need a quick meal.

Creamy Lemon Garlic Chicken on a dark blue plate on a wooden table.

To begin, simply pan fry chicken breasts in a thin layer of butter and olive oil then remove from pan and set aside. Next add the garlic until fragrant then the broth and cream. Let this yummy sauce mixture simmer until thick and creamy then simple return the chicken to the pan and drizzle with lemon. I like to serve this creamy chicken with pasta or veggies and maybe a side of toasted bread to scoop up all the creamy sauce!

Close up of Creamy Lemon Garlic Chicken on a plate with fresh lemon slices.

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Creamy Lemon Garlic Chicken

5 from 1 vote
Chicken cooked in creamy garlic lemon sauce is simple and easy to make in one skillet in under 20 minutes!
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 4



  • Season chicken breasts with salt and pepper, drench in flour until fully coated. [br][br]
  • Heat a large pan to medium/high heat. Place butter and oil. Add chicken breasts and cook 3-5 minutes per side or until golden. Remove from pan and set aside. [br][br]
  • Add minced garlic into the same pan and cook for 30 seconds or until fragrant Add the stock and simmer for 1 minute, scrapping down the sides of the pan. Add the cream and simmer for 2-3 minute or until creamy (the mixture will thicken as it cooks).[br][br]
  • Return chicken to the pan, and sprinkle with lemon. Season with more salt and pepper to taste. Garnish with fresh parsley or parmesan if desired. Serve hot.


Calories: 142kcalCarbohydrates: 13gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 15mgSodium: 51mgPotassium: 26mgFiber: 1gSugar: 1gVitamin A: 177IUVitamin C: 1mgCalcium: 4mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!


About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. This dish really needed a flavor punch. I could see that even before I tasted it as I went along. I used shallots, increased the garlic, added thyme, parsley, and made a roux by adding some butter and flour to the shallots and garlic. I read reviews that mentioned the sauce was watery. This provided the thickness it needed. I did use chicken stock and heavy cream. I added a tablespoon of better than bullion; chicken flavor, the lemon juice and salt and pepper. I added seasoned salt and garlic powder to the flour that the chicken was dredged in, dipped into egg and then lemon pepper panko crumbs. I sauteed it in olive oil and butter. I used thin chicken cutlets. When sauce was complete, I mixed 2 Pat’s of butter into it for richness.

  2. I made this recipe this evening however it came out quite watery. The flavor was good though and I’m not willing to give up just yet. I added two spoonfuls of cornstarch and left the sauce on for several more minutes to see if that would help to thicken it up but it still didn’t do the trick. Any suggestions?

    1. Her recipe calls for light cream or half and half. I have seen other garlic lemon recipes and they ALL use heavy cream. That may solve your watery problem. Just a thought.

  3. I also wanted to say that I’ve been a Celiac for 5+ years now and I have had to convert all of the recipes that call for regular all-purpose flour to Bob’s Redmill 1 for 1 All-Purpose Gluten-free flour. The results is amazing as to difference to regular wheat flour and Gluten-free flour. I have made cakes with Bob’s Redmill 1 for 1 Gluten-free all-purpose flour and the cakes have been just as moist as if I’ve used regular wheat flour. So, if any Celiac’s are reading this yes you can make this and it is just like using regular flour. If there are any cake recipes you have been dying to try and are afraid to go ahead and make them with the Bob’s Redmill 1 for 1 Gluten-free All-purpose flour !!!