This creamy lemon chicken is an easy skillet dinner made with tender chicken breasts and a bright, creamy lemon sauce. It comes together quickly with simple ingredients, making it a reliable option for busy weeknights when you still want something flavorful and satisfying.
A Quick Look at the Recipe
✅ Recipe Name: Creamy Lemon Chicken
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~360 per serving (estimated)
🥣 Main Ingredients: Chicken breasts, lemon juice, lemon zest, sour cream, butter
📖 Dietary Info: Gluten-free; low carb
👌 Difficulty: Easy - simple skillet dinner
SUMMARIZE & SAVE THIS CONTENT ON
Unlike heavier versions that rely on cream or flour-thickened sauces, this recipe uses sour cream and butter for a smooth, balanced finish without feeling overly rich. The lemon juice and zest add just enough freshness to cut through the creaminess, creating a dish that pairs well with vegetables, rice, or pasta.
If you enjoy simple skillet dinners like this, you may also like our Caprese Chicken Skillet, Chicken Fried Rice, or Cheesesteak Skillet for more weeknight-friendly meals.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Creamy Lemon Chicken:
- Ingredients Key:
- Easy Substitutions & Variations:
- How to Make Creamy Lemon Chicken:
- Recipe Notes & Tips:
- How to Store:
- Creamy Lemon Chicken FAQs:
- More Chicken Dinner Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Creamy Lemon Chicken
Why You'll Love this Creamy Lemon Chicken:
Quick skillet dinner: Ready in about 30 minutes, making it ideal for busy weeknights.
Balanced flavor: Lemon juice and zest add brightness that pairs well with the creamy sauce.
Simple ingredients: Made with pantry staples and easy-to-find ingredients.
Gluten-free and low carb: A satisfying option that fits a variety of dietary needs.
Versatile pairing: Serve with vegetables, rice, or pasta for a complete meal.
Ingredients Key:
- chicken breasts. Use boneless, skinless chicken breasts pounded to an even thickness for even cooking. You can also use chicken cutlets for quicker searing.
- chicken broth. Adds moisture and helps deglaze the pan, pulling up all those browned bits for extra flavor. Use homemade chicken broth for the best flavor.
- lemon juice & lemon zest. Fresh lemon adds brightness and acidity to balance the creamy sauce. Zest gives an added punch of lemon flavor.
- sour cream. Makes the sauce rich and creamy with a subtle tang. It's a lighter alternative to heavy cream.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of breasts; adjust cooking time as needed.
- Dairy-free option: Replace the sour cream with a dairy-free sour cream alternative and use olive oil instead of butter.
- Add herbs: Fresh thyme, parsley, or basil add extra flavor when stirred in at the end.
- Make it extra lemony: Add an additional teaspoon of lemon zest for a brighter citrus flavor.
- Lighten the sauce: Use Greek yogurt in place of sour cream for a slightly tangier, lighter sauce.
How to Make Creamy Lemon Chicken:
- Step 1: Pound the chicken breasts to an even thickness and season both sides with Italian seasoning, garlic powder, and salt. Heat the olive oil in a large skillet. Add the chicken and cook for 5-6 minutes per side. Remove and set aside.
- Step 2: In the same skillet, add chicken broth, lemon juice, and lemon zest. Stir to scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes.
- Step 3: Reduce heat to low. Whisk in the sour cream and butter until smooth and creamy.
- Step 4: Return the chicken to the pan and spoon the sauce over the top. Simmer for 2-3 more minutes until heated through.
Recipe Notes & Tips:
- Pound the chicken: Flattening the chicken breasts ensures they cook evenly and stay juicy.
- Use fresh lemon: Bottled lemon juice works in a pinch, but fresh juice and zest give the best flavor.
- Don't boil the sour cream: Keep the heat low when adding the sour cream to prevent curdling. Whisk it in gently for a smooth sauce.
- Deglaze for flavor: Scrape the bottom of the pan after adding broth and lemon juice-this pulls in all the flavorful browned bits from searing the chicken.
- Adjust the consistency: If the sauce is too thick, add a splash of broth. If it's too thin, let it simmer uncovered for another minute or two to reduce.
- Add-ins: For a twist, stir in a handful of spinach or a few spoonfuls of capers just before serving.
Save this Recipe
Enter your email address and we'll send it straight to your inbox.
How to Store:
Refrigerator: Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days.
Reheat: Warm gently in a skillet over low heat. Add a splash of broth or water if needed to loosen the sauce.
Freezer: This dish is best enjoyed fresh, but you can freeze it. Let it cool fully, then transfer to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating gently.
Creamy Lemon Chicken FAQs:
Creamy lemon chicken stays smooth when the heat is reduced before adding the sour cream and butter. The sauce should never boil after the dairy is added, as high heat can cause curdling.
No, but sour cream works well here to create a tangy, creamy sauce without the richness of heavy cream. You can substitute with Greek yogurt or crème fraîche if preferred.
Yes, this creamy lemon chicken is naturally gluten-free since it does not use flour or other wheat-based thickeners. Always double-check packaged ingredients like broth to be sure.
Grab your free copy
Get a FREE Healthy Meal Planning Ebook
Tips, Tricks, and Recipes for Stress Free Meal Planning
Creamy Lemon Chicken
Ingredients
- 1 pound chicken breasts
- 1 teaspoon italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 2 tablespoons olive oil
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ cup sour cream
- 2 tablespoons butter
Instructions
- Pound the chicken breasts to an even thickness and season both sides with Italian seasoning, garlic powder, and salt.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until golden and cooked through. Transfer to a plate and cover loosely with foil.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Stir to scrape up any browned bits from the bottom of the pan. Simmer for 1-2 minutes.
- Reduce heat to low. Whisk in the sour cream and butter until smooth and creamy.
- Return the chicken to the pan and spoon the sauce over the top. Simmer for 2-3 more minutes until heated through.
Nutrition
Notes
- Pound the chicken: Flattening the chicken breasts ensures they cook evenly and stay juicy.
- Use fresh lemon: Bottled lemon juice works in a pinch, but fresh juice and zest give the best flavor.
- Don't boil the sour cream: Keep the heat low when adding the sour cream to prevent curdling. Whisk it in gently for a smooth sauce.
- Deglaze for flavor: Scrape the bottom of the pan after adding broth and lemon juice, this pulls in all the flavorful browned bits from searing the chicken.
- Adjust the consistency: If the sauce is too thick, add a splash of broth. If it's too thin, let it simmer uncovered for another minute or two to reduce.
- Add-ins: For a twist, stir in a handful of spinach or a few spoonfuls of capers just before serving.
Kae says
This is a favorite in our house, I make it all the time!