If you’re after a dish that tastes fancy but comes together quickly, you’re in the right place. This Chicken with Lemon Garlic Cream Sauce Recipe is exactly that — juicy chicken breasts bathed in a zesty, silky cream sauce that feels like a hug on a plate. Stick around, and I’ll walk you through how to nail this in your own kitchen.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Chicken with Lemon Garlic Cream Sauce Recipe
- Top Tip
- How to Serve Chicken with Lemon Garlic Cream Sauce Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Chicken with Lemon Garlic Cream Sauce Recipe
Why You'll Love This Recipe
I honestly can’t get enough of this Chicken with Lemon Garlic Cream Sauce Recipe because it combines brightness from lemon, a comforting creaminess, and just the right hint of garlic to make everything sing. Plus, it only takes about 20 minutes from start to finish, so it’s perfect when you want a delicious homemade meal without the fuss.
- Speedy and Simple: You can have a gourmet-tasting dinner on the table in under 30 minutes – total win for busy weeknights.
- Flavor-Packed Sauce: The lemon and garlic combo brightens the creamy sauce, making it anything but boring.
- Juicy, Tender Chicken: Pounding the breasts ensures they cook evenly and stay perfectly juicy.
- Versatility: This dish pairs beautifully with so many sides, and you can easily tweak the sauce to suit your mood.
Ingredients & Why They Work
Each ingredient in this Chicken with Lemon Garlic Cream Sauce Recipe plays a key role—from the chicken itself to the rich cream and the sharp lemon juice that cuts through it all. When you shop, go for fresh garlic and real lemon juice (freshly squeezed if you can), as they bring the best flavor punch here.
- Chicken breasts: Boneless and skinless work best for quick, even cooking.
- Butter: Adds richness and helps develop a beautiful golden crust on the chicken.
- Olive oil: Keeps the butter from burning and adds a subtle fruity flavor.
- Heavy cream: Creates the luscious texture of the sauce that clings to the chicken perfectly.
- Chicken broth: A savory base that brings depth to the sauce without overpowering it.
- Lemon juice: The star ingredient for brightness and a fresh zing.
- Honey: Balances the tart lemon with a touch of natural sweetness.
- Garlic, minced: Fresh, fragrant garlic adds warmth and depth.
- Salt and pepper: Essentials for seasoning and enhancing all the other flavors.
- Red pepper flakes: Just a pinch gives a subtle heat that wakes up the palate.
Make It Your Way
One of the best things about this Chicken with Lemon Garlic Cream Sauce Recipe is how easy it is to tweak. I love adding fresh herbs like thyme or rosemary when I have them on hand, but feel free to experiment with different sweeteners or spices to suit your tastes.
- Variation: Sometimes, I swap out heavy cream for half-and-half to lighten the sauce a bit, and it turns out great without losing creaminess.
- Dietary tweak: For a dairy-free version, coconut cream works surprisingly well and adds a unique flavor twist.
- Spice it up: If you like heat, I add a dash more red pepper flakes or even a pinch of cayenne for a deeper kick.
Step-by-Step: How I Make Chicken with Lemon Garlic Cream Sauce Recipe
Step 1: Prepare the Chicken for Even Cooking
Start by wrapping each chicken breast in plastic wrap, then gently pounding it to about ½-inch thickness. This helps the chicken cook evenly and stay tender—trust me, it’s a game changer. After that, pat the chicken dry and season well with salt and pepper on both sides. Dry chicken gives you that beautiful golden crust during searing.
Step 2: Sear the Chicken to Lock in Juices
Heat the butter and olive oil over medium-high heat in a skillet. Once hot, place the chicken breasts in and don’t touch them for about 5 minutes – this helps them get a nice browning. After the first side is golden, reduce heat to medium and flip the chicken. Cover the pan and cook for about 10 more minutes until the internal temperature hits 165°F and the juices run clear.
Step 3: Whip Up the Lemon Garlic Cream Sauce
While the chicken rests, combine chicken broth, lemon juice, honey, minced garlic, and red pepper flakes in the hot skillet (after removing the chicken). Scrape up any browned bits stuck to the pan – that’s pure flavor! Let the sauce simmer for roughly 5 minutes until it thickens slightly, then stir in the heavy cream and mix to combine beautifully.
Step 4: Bring It All Together
Return the chicken breasts to the pan and spoon the sauce over to coat. Let it all meld for a minute or two on low heat, then serve immediately. Fresh lemon wedges and a sprinkle of parsley add a nice touch if you want to get fancy.
Top Tip
From all my times making this Chicken with Lemon Garlic Cream Sauce Recipe, I've learned a few things that really bump up the flavor and texture every time.
- Pounding the chicken: Don’t skip this step! It ensures even cooking and tender meat, plus it helps the sauce cling better.
- Let the sauce reduce: Give it time to thicken on the stove for a richer, more concentrated flavor.
- Scrape those brown bits: When you add the sauce ingredients, scraping the pan’s fond adds incredible depth and umami.
- Avoid overcooking: Use a thermometer if you can, stopping at 165°F keeps your chicken juicy and prevents dryness.
How to Serve Chicken with Lemon Garlic Cream Sauce Recipe
Garnishes
I love a simple garnish of freshly chopped parsley for color and a quick squeeze of lemon juice right before serving. It really brightens up the dish and adds that extra layer of freshness.
Side Dishes
This recipe pairs beautifully with buttery mashed potatoes, roasted asparagus, or even a light arugula salad dressed with olive oil and a splash of lemon. I often reach for garlic bread to soak up every last bit of that creamy sauce!
Creative Ways to Present
For special gatherings, I sometimes serve the chicken sliced atop a bed of fluffy risotto or creamy polenta, with the lemon garlic cream sauce drizzled over everything. It feels a bit fancy but is still so simple to make.
Make Ahead and Storage
Storing Leftovers
Leftover chicken with this lemon garlic cream sauce stores well in an airtight container in the fridge for up to 3 days. I always let it cool completely before sealing to keep the flavors fresh and avoid sogginess.
Freezing
I’ve frozen the cooked chicken and sauce together in a freezer-safe container with good results. Just thaw overnight in the fridge and gently reheat on the stovetop over low heat to avoid breaking the cream sauce.
Reheating
When reheating, I prefer warming the chicken gently in a skillet with a splash of broth or water to loosen the sauce. It keeps the cream sauce smooth and stops the chicken from drying out.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs will work wonderfully and remain juicy. Just adjust the cooking time slightly as thighs might need a bit longer to reach that ideal internal temperature.
The key is to simmer the sauce gently and avoid boiling once the cream is added. Stir frequently and keep the heat low to maintain that silky texture.
You can prepare the lemon garlic sauce base (without the cream) up to a day in advance and refrigerate it. Add the cream and reheat gently before serving for the freshest result.
Classic pairings include mashed potatoes, steamed or roasted veggies like asparagus or green beans, or even a fresh garden salad. The creamy sauce also complements rice or pasta beautifully.
Final Thoughts
I hope you enjoy making this Chicken with Lemon Garlic Cream Sauce Recipe as much as I do. It’s one of those dishes that feels like a little luxury but is approachable enough for any night you want to impress yourself or your guests. Give it a try and let the vibrant lemon garlic cream sauce become a new favorite in your rotation—you won’t regret it.
Print
Chicken with Lemon Garlic Cream Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A flavorful and creamy chicken dish featuring tender boneless, skinless chicken breasts cooked to perfection and smothered in a zesty lemon garlic cream sauce. Perfect for a quick dinner that feels indulgent yet simple to prepare.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- ¼ cup heavy cream
Lemon Garlic Cream Sauce
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- Red pepper flakes to taste
Instructions
- Prepare the chicken: Wrap the chicken breasts in plastic wrap and pound them to an even thickness of about ½ inch to ensure even cooking.
- Season the chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Sear the chicken: Heat butter and olive oil in a skillet over medium-high heat until melted and hot. Add the chicken breasts and cook without moving until browned on one side, approximately 5 minutes.
- Cook through: Reduce heat to medium, flip the chicken, cover the skillet, and cook for an additional 10 minutes or until the internal temperature reaches 165°F and the juices run clear. Then remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, combine the chicken broth, lemon juice, honey, minced garlic, and red pepper flakes. Stir to combine and scrape any browned bits from the bottom of the pan.
- Simmer the sauce: Let the sauce simmer and reduce until thickened, about 5 minutes, stirring occasionally.
- Add cream: Stir in the heavy cream to the sauce and mix thoroughly to create a rich, creamy texture.
- Coat the chicken: Return the cooked chicken breasts to the skillet, spooning and stirring the sauce over them to coat evenly and heat through.
- Serve: Plate the chicken and sauce, optionally garnish with lemon wedges and fresh parsley, and serve hot for a delicious meal.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking.
- If you prefer less spice, reduce or omit red pepper flakes.
- For a lower-fat version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Serve with steamed vegetables, rice, or mashed potatoes to complete the meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
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