If you love a dish that’s bursting with bright, zesty flavors wrapped in a rich, velvety sauce, the Lemon Garlic Chicken in Creamy Sauce Recipe is going to become your new favorite. This recipe perfectly balances the tang of fresh lemon and the warmth of garlic alongside tender, juicy chicken breasts—all brought together in a luscious creamy sauce that feels decadent without being complicated. It’s the kind of meal that’s impressive enough to serve for guests but easy enough for a weeknight dinner, making it a true culinary winner every time.
Ingredients You’ll Need
Every ingredient in this Lemon Garlic Chicken in Creamy Sauce Recipe plays an important role, whether it’s adding vibrant flavor, tender texture, or that beautiful creamy finish. Simple, fresh, and accessible, these ingredients make all the difference in transforming everyday chicken into something special.
- Boneless skinless chicken breasts or cutlets: The star protein, best pounded to even thickness to cook perfectly through.
- Kosher salt: Enhances the natural flavors and helps achieve a delicious crust.
- Freshly ground black pepper: Adds a subtle kick and depth of warmth.
- Garlic powder: Boosts the garlic flavor even before cooking begins.
- Onion powder: Adds gentle sweetness and complexity.
- Dried oregano: Brings in an earthy, herbaceous note that complements the lemon beautifully.
- Olive oil: For searing the chicken to golden perfection.
- Butter: Adds richness and allows the garlic to bloom in the sauce.
- Garlic cloves, minced: Fresh garlic is key for that vibrant, aromatic punch.
- Heavy cream: Gives the sauce its silky, creamy consistency.
- Milk: Lightens the cream just enough to keep the sauce smooth and balanced.
- Lemon zest and fresh lemon juice: The soul of the dish, lending bright citrus brightness and tang.
- Lemon slices and fresh parsley (optional): Lovely garnishes that add color and fresh flavor.
How to Make Lemon Garlic Chicken in Creamy Sauce Recipe
Step 1: Prepare the Chicken
Start by patting your chicken dry—this is crucial to get a nice sear. If you have whole breasts, slice them horizontally to create thinner cutlets; thinner pieces cook quickly and evenly, keeping the chicken tender. Season the chicken generously with kosher salt, black pepper, garlic powder, onion powder, and dried oregano to build a flavorful base right from the start.
Step 2: Cook the Chicken
Heat olive oil in a large skillet over medium heat until shimmering. Place your chicken cutlets in the hot pan and let them cook without moving for about 3 to 5 minutes on each side. The goal here is to get a golden-brown color and fully cooked chicken—an internal temperature of 165°F ensures safety and juiciness. Once cooked, transfer the chicken to a plate and set it aside; don’t worry, the magic isn’t over yet.
Step 3: Make the Creamy Lemon Garlic Sauce
Lower the heat to medium-low and melt the butter in the same skillet. Add the minced garlic and sauté briefly until fragrant and lightly golden, which builds the warm, garlicky backbone of your sauce. Next, pour in the heavy cream and milk, stirring gently. Now, add the star citrus elements—lemon zest and fresh lemon juice—for that bright, fresh flavor that defines this recipe. Let the sauce simmer gently, stirring and scraping up those flavorful browned bits from the pan, until it thickens slightly and becomes irresistibly creamy.
Step 4: Combine and Finish Cooking
Return the chicken to the skillet, turning each piece over so it’s bathed in the luscious sauce. Let it warm through for about a minute per side, allowing the flavors to marry beautifully. This final step ensures every bite is juicy, tender, and enveloped in creamy, lemony goodness.
How to Serve Lemon Garlic Chicken in Creamy Sauce Recipe
Garnishes
Adding fresh parsley and lemon slices on top doesn’t just enhance the presentation—it brings an additional fresh, herbal, and citrus brightness that lifts the dish and feels absolutely inviting. The green of the parsley contrasts beautifully with the pale sauce, and those lemon slices are a gentle reminder of the zesty flavors packed within.
Side Dishes
This chicken is rich and creamy, so pairing it with light, simple sides works best. Think buttery mashed potatoes or fluffy rice that can soak up the extra sauce, or a crisp green salad with a tangy vinaigrette for a refreshing balance. Steamed vegetables or roasted asparagus also make wonderful accompaniments, adding crunch and vibrant color to the plate.
Creative Ways to Present
If you want to jazz it up a bit, serve the chicken atop a bed of garlic-infused polenta or creamy risotto for an elevated dinner experience. For a casual gathering, serve it family-style straight from the skillet so everyone can help themselves to extra sauce. You can even garnish with edible flowers or microgreens for a stunning presentation that feels special without extra fuss.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, allow any leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The sauce may thicken as it chills, but gently reheating with a splash of milk can revive its creamy texture beautifully.
Freezing
You can freeze leftover cooked chicken and sauce, though the texture of the cream sauce may change slightly upon thawing. To freeze, pack the chicken and sauce into a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible. Freeze for up to 2 months, then thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat the chicken in the creamy lemon garlic sauce over low heat on the stove. Adding a little milk or cream while warming can help loosen the sauce if it has thickened in the fridge. Avoid microwaving if possible to preserve the texture and flavor nuances.
FAQs
Can I use chicken thighs instead of breasts for this Lemon Garlic Chicken in Creamy Sauce Recipe?
Absolutely! Boneless, skinless chicken thighs can be a great alternative, as they tend to stay juicier and add extra flavor. Just adjust the cooking time slightly until they reach the safe internal temperature of 165°F.
Is there a way to make this dish dairy-free?
Yes, you can substitute the heavy cream and milk with coconut cream or a creamy plant-based milk. Keep in mind this will slightly change the flavor but still gives you that silky sauce texture.
Can this recipe be doubled for a larger group?
Definitely! Just be sure you have a large enough skillet to cook the chicken in batches to avoid overcrowding. You can also make the sauce in a larger pan or double up on ingredients and combine everything at the end.
What’s the best way to get the sauce thick and creamy without curdling?
Simmer the sauce gently over medium-low heat and stir frequently. Adding the cream and milk gradually and avoiding high heat helps maintain that smooth, luscious consistency without curdling.
Can I use bottled lemon juice instead of fresh lemon juice?
While fresh lemon juice gives the brightest and most vibrant flavor, in a pinch, bottled lemon juice can work. Just use a slightly smaller amount and adjust to taste, since bottled juice can be more concentrated or sometimes have a different acidity.
Final Thoughts
This Lemon Garlic Chicken in Creamy Sauce Recipe is one of those dishes you’ll find yourself craving again and again. It’s rich without being heavy, fresh yet comforting, and comes together with ingredients you likely have in your kitchen right now. Give it a try—you might just discover your new weeknight favorite that never fails to impress.
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Lemon Garlic Chicken in Creamy Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Lemon Garlic Chicken recipe features tender, pan-seared chicken cutlets cooked to perfection and coated in a rich, creamy lemon garlic sauce. Ready in just 25 minutes, it’s a flavorful and easy dish that brings bright citrus notes and aromatic garlic together for a delicious meal perfect for weeknights or special occasions.
Ingredients
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
Sauce
- ¾ cup heavy cream
- ¼ cup milk
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
Garnish (optional)
- Lemon slices
- Fresh parsley, finely chopped
Instructions
- Prepare the Chicken: Pat the chicken dry with a paper towel. If you are using whole chicken breasts, slice each breast horizontally into two thin cutlets to make four pieces total. If you’re using pre-cut chicken cutlets, skip this step. Season both sides of the chicken evenly with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried oregano.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Once hot, place the chicken cutlets in the skillet in a single layer. Cook for 3 to 5 minutes on each side until golden brown and cooked through, ensuring an internal temperature of 165°F or until the center is no longer pink. Remove the chicken from the skillet and transfer to a plate; set aside.
- Make the Sauce: Lower the heat to medium-low and add butter to the same skillet. When melted, add the minced garlic and sauté for 30 seconds to 1 minute, until it’s lightly browned and fragrant. Carefully pour in the heavy cream, milk, lemon zest, and lemon juice. Stir the mixture frequently, scraping up the flavorful browned bits on the skillet’s bottom. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
- Combine and Serve: Return the cooked chicken cutlets to the skillet with the sauce. Turn each piece to coat thoroughly and warm through for about 1 minute per side. Serve immediately, spooning the luscious lemon garlic sauce over the chicken. Optional garnishes include finely chopped fresh parsley and fresh lemon slices for extra color and brightness.
Notes
- For an even more intense lemon flavor, add extra lemon zest or a splash more lemon juice to the sauce.
- Serve with steamed vegetables, rice, or mashed potatoes to make a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use fresh garlic rather than pre-minced for the best flavor.
- The sauce can be adjusted in consistency by adding more milk if too thick or simmering longer if too thin.
