If you’re craving a weeknight dinner that checks every box—creamy, tangy, comforting, and just a touch fancy—Lemon Cream Chicken is the answer. This dish features tender chicken breasts simmered in a rich, velvety lemon-infused sauce that’s elegant enough for guests, but simple enough for Tuesday night. With pops of fresh citrus, a hint of garlic, and a luscious creaminess, Lemon Cream Chicken is guaranteed to become a beloved staple in your kitchen.

Ingredients You’ll Need
What I love most about this recipe is how every simple ingredient plays an important role. From the zest of the lemon to the buttery sauce, each element brings a different texture and bright pop of flavor to Lemon Cream Chicken. Here’s what you’ll need (plus a few pro tips!):
- Chicken breasts: Use boneless, skinless for quick, even cooking and a lean, tender result.
- Salt and pepper: Simple seasoning to draw out the chicken’s natural flavor.
- All-purpose flour: Lightly dredging the chicken helps form a delicate crust for the sauce to cling to.
- Olive oil: Adds richness and helps brown the chicken beautifully.
- Butter: Rounds out the flavor and gives the sauce unbeatable silkiness.
- Garlic: Just a few cloves provide deep, aromatic notes.
- Chicken broth: Deglazes the pan, pulling up every bit of caramelized flavor.
- Heavy cream: The true hero—turns the sauce plush and dreamy.
- Freshly squeezed lemon juice: Adds that bright tang that perfectly balances the creaminess.
- Lemon zest: Gives the sauce a fragrant, fresh lift you can’t get from juice alone.
- Grated Parmesan cheese: Adds umami and helps make the sauce extra velvety.
- Dried or fresh thyme: Earthy and herby, thyme complements the zingy lemon.
- Chopped parsley and lemon slices (for garnish): A pop of color and finishing freshness!
How to Make Lemon Cream Chicken
Step 1: Prep and Dredge the Chicken
Start by patting the chicken breasts dry, then sprinkle both sides generously with salt and black pepper. Dredge each piece lightly in flour, tapping away any excess, so you get a thin golden crust rather than a heavy coating. This little step adds texture and helps that lemony cream sauce cling to every bite.
Step 2: Sear the Chicken
In a large skillet, heat the olive oil and butter over medium heat. Once the butter is bubbling (but not browned), add your floured chicken breasts. Sear them 4–5 minutes on each side until they’re beautifully golden and cooked through. Don’t rush this part; a deep, golden color means more flavor. Move the finished chicken to a plate and keep it warm.
Step 3: Make the Lemon Cream Chicken Sauce
With all those tasty browned bits still in the pan, toss in the minced garlic. Sauté it for just 30 seconds—keep it moving, as garlic burns quickly. Pour in the chicken broth and use a wooden spoon to gently scrape up any stuck-on bits. This is where the flavor party really begins! Stir in the heavy cream, fresh lemon juice, bright zest, Parmesan, and thyme. Let it all simmer gently for 3–4 minutes until the sauce thickens slightly and tastes irresistible.
Step 4: Return Chicken and Finish
Slide those golden chicken breasts back into your pan, spooning that glorious sauce over the top. Let everything bubble together for 2–3 more minutes so the chicken is heated through and coated in that creamy, citrusy sauce. The result: perfectly juicy Lemon Cream Chicken ready for the final flourish.
Step 5: Garnish and Serve
Just before serving, scatter chopped parsley over the chicken and nestle some fresh lemon slices alongside for a burst of color and a little zing. Your Lemon Cream Chicken is ready to shine at the table!
How to Serve Lemon Cream Chicken

Garnishes
Don’t underestimate the magic of a sprinkle of chopped parsley and a few bright lemon slices on top! They make the dish look restaurant-worthy and add a fresh, inviting fragrance. If you’re feeling fancy, a light dusting of extra Parmesan just before serving won’t hurt either.
Side Dishes
Lemon Cream Chicken begs for something to soak up all that dreamy sauce. Think buttery mashed potatoes, fluffy white rice, or pasta like linguine or fettuccine. If you want a lighter plate, go for steamed asparagus, sautéed spinach, or a brisk green salad—it’ll all pair beautifully.
Creative Ways to Present
For special occasions, serve the chicken sliced atop a mound of herbed risotto or twirl the sauce through angel hair pasta. Want a quick weeknight fix? Pile it onto garlicky bread or stuff the chicken and sauce into a crusty baguette for a gourmet sandwich twist. However you serve it, Lemon Cream Chicken is always a showstopper.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers (lucky you), they’ll keep well in an airtight container in the fridge for up to 3 days. The creamy sauce continues to taste wonderful and the chicken stays moist—just tuck it away once cooled.
Freezing
Lemon Cream Chicken can be frozen if you like to plan ahead! Place cooled chicken and sauce in a freezer-safe container and store up to one month. Be sure to thaw overnight in the refrigerator before reheating for the best texture.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over low heat, stirring often. You can add a splash of chicken broth or a drizzle of cream to loosen the sauce if it has thickened up. The microwave works in a pinch, but stovetop gives the best results.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic choice for Lemon Cream Chicken. They tend to be even juicier and a bit more forgiving on the stove, resulting in an ultra-tender, flavor-packed dish.
Is it possible to make this dish gluten-free?
Yes! Simply swap the all-purpose flour for your favorite gluten-free flour blend and follow the recipe as written. You’ll still get that ideal light crust on the chicken and a silky sauce.
What’s the best way to adjust the sauce’s tanginess?
If you love that puckery lemon flavor, add a little extra lemon juice or zest to taste. For a milder cream sauce, scale back the lemon juice slightly or add a touch more cream. Make it your own!
Can I prepare Lemon Cream Chicken ahead for a dinner party?
Yes, this is a fantastic make-ahead recipe! You can cook the chicken and prepare the sauce earlier in the day. Just gently reheat and finish with garnishes before serving for a stress-free (but impressive) meal.
What other herbs pair well with this dish?
Thyme is classic, but you can experiment with fresh basil, tarragon, or chives for a different twist. Dill also pairs delightfully with the lemon and cream for a slightly more summery vibe.
Final Thoughts
You’ll find yourself coming back to Lemon Cream Chicken time and again—whether for cozy nights in or when you want to impress friends and family. It’s a dish that tastes like a little celebration every time, and I can’t wait for you to experience that zesty, creamy magic for yourself. Go on, give it a try, and let it become a new favorite in your rotation!
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Lemon Cream Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Lemon Cream Chicken recipe is a delightful combination of tender chicken breasts cooked in a creamy, lemony sauce. It’s a perfect dish for a special dinner or a cozy family meal.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour (for dredging)
Sauce:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried thyme or 1 tablespoon fresh
- Chopped parsley and lemon slices for garnish
Instructions
- Season and Dredge Chicken: Season chicken with salt and pepper, dredge in flour.
- Cook Chicken: Cook chicken in olive oil and butter until golden brown and cooked through.
- Make Sauce: Sauté garlic, add chicken broth, cream, lemon juice, zest, Parmesan, and thyme. Simmer until thickened.
- Finish Dish: Return chicken to the pan, spoon sauce over, and simmer to heat through. Garnish with parsley and lemon slices.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Serve over pasta, mashed potatoes, or rice to soak up the sauce.
- Chicken thighs can be used for extra flavor and tenderness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 510
- Sugar: 2g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 145mg