Creamy Lemon Chicken

Name: Creamy Lemon Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Kaeleigh Pugliese Last UpdatedAugust 25, 2025

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This Creamy Lemon Chicken recipe is a simple dinner that is packed with flavor. One of the best chicken recipes for busy weeknights, this delicious Creamy Lemon Chicken is made with all simple ingredients in just 30 minutes!

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Creamy Lemon Chicken features golden brown chicken in an incredible creamy lemon sauce. We love to serve the cooked chicken with some couscous but you can serve it with anything that goes well with traditional chicken breast recipes, whether it be pasta, rice, or even just on its own.

The lemon cream sauce is full of tangy and bright flavor and keeps the chicken moist and tasty. Make plenty of sauce, the best part is covering the sides with the velvety cream sauce! Green beans, mashed potatoes, and couscous can all benefit from a little bit of sauce in this weeknight meal.

Creamy Lemon Chicken works great as a leftover dinner too. Next time you reheat this, add a splash of water to loosen the sauce up, ensuring you get creamy chicken the next time around.

Why You’ll Love This Recipe:

Fast and flavorful: Ready in about 30 minutes with just a few simple ingredients.
One-pan meal: Easy cleanup and minimal prep, perfect for weeknights.
Bright, creamy sauce: The lemon-sour cream combo creates a light, tangy sauce without the need for heavy cream.
Versatile: Serve it over rice, pasta, mashed potatoes, or with a side of roasted vegetables.
Family-friendly: Mild, comforting flavors that appeal to both kids and adults.

Ingredients to Make Creamy Lemon Chicken:

chicken breasts. Use boneless, skinless chicken breasts pounded to an even thickness for even cooking. You can also use chicken cutlets for quicker searing.
italian seasoning. A blend of herbs like basil, oregano, and thyme adds simple, savory flavor to the chicken.
chicken broth. Adds moisture and helps deglaze the pan, pulling up all those browned bits for extra 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.
butter. Adds richness and helps emulsify the sauce into a smooth, glossy finish.

How to Make Creamy Lemon Chicken:

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.

Recommended Equipment

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Glass Mixing Bowl Set

Wooden Utensil Set

Measuring Cups & Spoons

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Spoon Rest with Lid Holder

Nonstick Ceramic Frying Pan

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.

Serving Suggestions:

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.

FAQs:

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work great. They may need a few extra minutes to cook through, but they’ll stay juicy and flavorful.

Is sour cream the same as heavy cream?

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.

Can I double the sauce?

Absolutely, if you love extra sauce for spooning over sides, simply double the broth, lemon juice, sour cream, and butter amounts.

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