Creamy Lemon Chicken with Garlic Butter Sauce

This Creamy Lemon Chicken is the kind of weeknight dinner you’ll crave again and again. Juicy chicken breasts are pan-seared and simmered in a rich, velvety lemon-garlic sauce made with butter, broth, and just a touch of flour to thicken things up. It’s comforting, citrusy, and quick enough to pull off in under 30 minutes.

What Is Creamy Lemon Chicken?

Creamy Lemon Chicken is a classic skillet dish made by pan-frying seasoned chicken and finishing it in a buttery, lemon-infused sauce. The sauce thickens with a bit of flour, creating a luscious texture that clings to every bite of chicken. It’s a popular comfort food that straddles the line between indulgent and refreshing—thanks to that zing of citrus and aromatic garlic.

Why Everyone Will Love This Recipe

• Bright lemon flavor balanced by rich butter and garlic.
• One-pan wonder—easy cleanup!
• Weeknight-friendly and done in under 30 minutes.
• Great with rice, mashed potatoes, or pasta.
• Simple ingredients, big flavor payoff.

Cooking Tips

1. Use freshly squeezed lemon juice for the best flavor—bottled won’t cut it.
2. Don’t skip the garlic—it’s essential to the depth of flavor.
3. If your sauce is too thick, add a splash of broth to loosen it.
4. Sear the chicken well for golden edges and better texture.
5. Want extra creaminess? Stir in a splash of heavy cream or a spoonful of cream cheese at the end.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work great and stay juicy—just adjust cooking time slightly.

What should I serve with creamy lemon chicken?

It’s delicious over rice, mashed potatoes, or buttered noodles. Roasted veggies or a fresh green salad make perfect sides.

Can I make this recipe dairy-free?

Yes—use olive oil instead of butter and skip the flour, or thicken with cornstarch.

How do I know when the chicken is cooked through?

Use a meat thermometer—internal temperature should reach 165°F (75°C). No thermometer? Slice into the thickest part—juices should run clear.

Can I make it spicy?

Absolutely. Add red pepper flakes or a pinch of cayenne when cooking the garlic.

Does the sauce get thicker as it cools?

Yes, the flour and butter create a roux-style base, so the sauce will thicken more as it rests. Loosen it with extra broth if needed.

How to Freeze

This recipe freezes well! Let the chicken and sauce cool, then place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat in a skillet over medium heat, stirring to recombine the sauce.

How to Store

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of broth to revive the sauce’s silky texture.

How To Make Creamy Lemon Chicken

Step 1

Step 1

Season the chicken: Toss chopped chicken breasts with olive oil, salt, and pepper.

Season the chicken: Toss chopped chicken breasts with olive oil, salt, and pepper.

Step 2

Step 2

Sear: Heat a skillet over medium-high heat and cook the chicken until golden on both sides.

Sear: Heat a skillet over medium-high heat and cook the chicken until golden on both sides.

Deglaze & simmer: Add ½ cup chicken broth, minced garlic, and lemon juice. Simmer for 10 minutes, then remove the chicken and set aside.

Step 3

Step 3

Deglaze & simmer: Add ½ cup chicken broth, minced garlic, and lemon juice. Simmer for 10 minutes, then remove the chicken and set aside.

Make the sauce: In the same pan, melt butter and whisk in flour. Cook for 1 minute to form a roux.

Thicken: Slowly pour in the remaining ½ cup broth while stirring. Cook until the sauce thickens.

Finish the dish: Return the chicken to the pan, sprinkle in chopped parsley, and simmer for another 2 minutes.

Serve hot with your favorite sides.