Creamy Lemon Chicken
This creamy lemon chicken is an easy skillet dinner made with tender chicken breasts and a bright, creamy lemon sauce.
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.
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