Best Lemon Chicken with Creamy Lemon Sauce – Juicy, Bright & Comforting

Introduction

When you want a dinner that’s both easy and elegant, lemon chicken with creamy lemon butter sauce delivers every time. This dish features golden pan-seared chicken simmered in a velvety lemon cream sauce that’s bright, rich, and packed with bold citrus flavor.

Inspired by classic European-style lemon butter chicken, this version brings a comforting, restaurant-quality feel — without complicated ingredients or long prep. It’s perfect for weeknights, dinner parties, or whenever you crave something cozy yet fresh.

Pair it with pasta, rice, or roasted vegetables, and you’ve got a complete meal that tastes as good as it looks.

Ingredients Overview

This lemon chicken recipe is built on simple pantry staples and fresh citrus. Each ingredient plays a key role in building rich flavor and balanced texture.

Chicken:

• Boneless skinless chicken breasts or thighs – Both work; breasts are leaner, thighs are juicier.

• Salt, pepper, and flour – For seasoning and light dredging, which helps the chicken brown beautifully and gives the sauce something to cling to.

• Olive oil and butter – For searing and flavor.

Sauce:

• Fresh lemon juice – The star of the dish; use freshly squeezed for best flavor.

• Heavy cream – Makes the sauce silky and rich without being too heavy.

• Garlic – For depth and savory contrast to the lemon.

• Chicken broth – Adds body and umami to the sauce.

• Lemon zest – Intensifies the citrus flavor without extra acidity.

• Parsley – For garnish and a touch of freshness.

Optional Additions:

• Capers – For a salty punch and Mediterranean flair.

• White wine – A splash adds brightness and complexity.

• Parmesan cheese – Stirred in for a creamier, slightly nutty finish.

Step-by-Step Instructions

1. Prep and Sear the Chicken

Pound chicken breasts to even thickness (about ½–¾ inch) for quicker, even cooking.

Season both sides with:

• Salt and pepper

• Light dusting of flour (about ¼ cup total for 2–3 chicken breasts)

In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat.

Sear chicken for 4–5 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.

2. Make the Lemon Sauce

Lower heat to medium. Add:

• 2–3 cloves garlic, minced

• ½ tablespoon flour (optional, for thickening)

Sauté for 30 seconds until fragrant.

Deglaze with:

• ½ cup chicken broth

• 2 tablespoons white wine (optional)

Stir to scrape up browned bits from the pan. Simmer 1–2 minutes.

Add:

• ½ cup heavy cream

• 3 tablespoons fresh lemon juice

• Zest of 1 lemon

• Pinch of salt and pepper

Simmer gently for 3–5 minutes, stirring frequently, until slightly thickened and silky.

3. Finish and Serve

Return chicken to the pan. Spoon sauce over the top and let simmer for another 2–3 minutes to reheat and meld flavors.

Garnish with fresh chopped parsley and lemon slices or zest.

Serve immediately over pasta, mashed potatoes, rice, or with crusty bread.

Tips, Variations & Substitutions

Tips:

• Don’t boil the sauce after adding cream — simmer gently to prevent curdling.

• Use room-temp chicken for even searing.

• Zest the lemon before juicing — it’s easier and prevents waste.

Variations:

• Add capers or olives for a briny bite.

• Stir in spinach or artichoke hearts for more greens.

• Replace cream with Greek yogurt or coconut milk for a lighter or dairy-free version.

Substitutions:

• Chicken thighs instead of breasts for juicier texture.

• Half-and-half instead of heavy cream for a lighter sauce.

• Use gluten-free flour or cornstarch for dredging to make it gluten-free.

Serving Ideas & Occasions

Lemon chicken is versatile and pairs beautifully with:

Serve With:

• Garlic mashed potatoes

• Buttered noodles or angel hair pasta

• Roasted asparagus, broccoli, or green beans

• Crusty artisan bread for soaking up the sauce

Perfect For:

• Weeknight family dinners

• Casual entertaining or date nights in

• Meal prep (reheats beautifully)

• Spring or summer menus when fresh lemon shines

Nutritional & Health Notes

While creamy, this dish uses whole ingredients and can be adjusted for different needs.

Per Serving (approx. with cream sauce, no sides):

• Calories: ~400–500

• Protein: 30–35g

• Carbs: ~6g

• Fat: ~25g

To lighten it:

• Use half-and-half or milk instead of cream

• Serve with zucchini noodles or cauliflower mash

• Skip the flour dredge and pan-sear plain

FAQs

Q1: Can I make this dish ahead?

A: Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

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Q2: Can I freeze lemon chicken?

A: It’s best fresh, but leftovers can be frozen without the cream. Add cream when reheating for a better texture.

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Q3: What’s the best cut of chicken to use?

A: Chicken breasts are classic, but boneless thighs stay juicy and are more forgiving if overcooked slightly.

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Q4: How do I make it dairy-free?

A: Use coconut cream or a plant-based heavy cream alternative, and olive oil instead of butter.

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Q5: Can I double the sauce?

A: Absolutely. Double all sauce ingredients for a more generous amount — especially if serving over pasta.

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Q6: Can I use bottled lemon juice?

A: Fresh lemon juice is best for brightness. Bottled can be more bitter, but can work in a pinch.

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Q7: What if the sauce is too thin?

A: Simmer longer to reduce, or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir until thickened.

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