This incredible Lemon Garlic Chicken is a game-changer for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. Ready in just 25 minutes, this dish delivers tender chicken cutlets swimming in a velvety lemon garlic cream sauce that’s both bright and indulgent. The combination of zesty lemon and savory garlic creates a perfect balance that will have everyone at your table asking for seconds!

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish in 25 minutes! Perfect for those evenings when you want something homemade but don’t have much time.
Flavor Explosion: The combination of garlic, lemon, and herbs creates a sauce that’s rich and bright at the same time – no bland chicken dinners here!
Impressive Yet Simple: Despite how fancy it looks and tastes, the cooking technique is straightforward enough for even novice cooks.
One-Pan Wonder: Everything cooks in a single skillet, meaning fewer dishes and easier cleanup afterward.

Ingredients You’ll Need

Chicken: Boneless skinless breasts or cutlets provide a lean protein base that cooks quickly. Using organic chicken gives you better flavor and texture.
Kosher Salt: Enhances all the flavors in the dish – don’t skimp here!
Black Pepper: Freshly ground adds the best flavor and slight heat.
Garlic Powder: Provides a baseline garlic flavor that infuses the chicken itself.
Onion Powder: Adds depth without the texture of actual onions.
Dried Oregano: Brings a Mediterranean note that works beautifully with lemon and garlic.
Olive Oil: Used for searing the chicken, adding richness and preventing sticking.
Butter: Creates the base for the sauce and adds a silky richness you can’t get from oil alone.
Fresh Garlic: Minced garlic cloves provide that punch of flavor that makes this dish sing.
Heavy Cream: The foundation of the luxurious sauce – don’t substitute with something lighter if you want that restaurant-quality result.
Milk: Helps balance the richness of the cream while maintaining a silky texture.
Lemon: Both zest and juice are crucial – the zest contains the aromatic oils while the juice provides acidity to cut through the richness of the cream.
Fresh Parsley: Adds color and a fresh, herbaceous note to finish the dish.

Variations

Protein Swaps

Try this same technique with thin-pounded pork chops or turkey cutlets for a different spin. The sauce works beautifully with most proteins!

Herb Variations

Swap the oregano for thyme, rosemary, or an Italian herb blend depending on what you have on hand.

Dairy-Free Option

Replace the cream and milk with full-fat coconut milk for a dairy-free version with a subtle tropical twist.

Spicy Kick

Add a pinch of red pepper flakes to the sauce for a little heat that works surprisingly well with the lemon.

How to Make Lemon Garlic Chicken

Step 1: Prepare the Chicken

Pat the chicken completely dry with paper towels (this ensures proper browning). If using full breasts, slice them horizontally to create thinner cutlets. Season both sides generously with the salt, pepper, garlic powder, onion powder, and oregano.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium heat until shimmering. Add the seasoned chicken and cook for 3-5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and set aside.

Step 3: Make the Lemon Garlic Sauce

In the same pan (don’t clean it – those browned bits add flavor!), melt the butter over medium-low heat. Add the minced garlic and cook for 30-60 seconds until fragrant and lightly golden (watch carefully as garlic burns quickly). Pour in the heavy cream, milk, lemon zest, and lemon juice, stirring constantly to incorporate all those flavorful bits from the bottom of the pan.

Step 4: Simmer and Return Chicken

Let the sauce simmer for 2-3 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon. Return the chicken to the pan, turning to coat both sides in the sauce, and warm for about 1 minute per side.

Step 5: Garnish and Serve

Transfer the chicken to serving plates, spoon extra sauce over the top, and garnish with fresh chopped parsley and lemon slices for both flavor and presentation.

Pro Tips for Making the Recipe

Don’t Overcook: Chicken cutlets cook very quickly! Remove them from the heat as soon as they reach 165°F to keep them juicy.
Sauce Consistency: If your sauce gets too thick, add a splash more milk. If it’s too thin, simmer a minute longer.
Room Temperature Ingredients: Let the cream and milk sit out for 15 minutes before cooking for a smoother sauce that’s less likely to break.
Zest Before Juicing: Always zest your lemon before cutting and juicing it – it’s much easier!
Deglazing Technique: When adding the liquids to the pan, use a wooden spoon to scrape up all the browned bits from cooking the chicken – that’s where the flavor is!

How to Serve

Perfect Pairings

This chicken shines over a bed of angel hair pasta or with crusty bread to soak up the incredible sauce. For a lighter option, serve with steamed asparagus or roasted green beans.

Wine Suggestion

A crisp Pinot Grigio or unoaked Chardonnay complements the lemon garlic flavors beautifully.

Complete the Meal

Round out the meal with a simple green salad dressed with olive oil and lemon juice to echo the flavors in the main dish.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. The flavors often intensify overnight, making day-two leftovers especially delicious!

Reheating

For best results, reheat gently on the stovetop over medium-low heat until just warmed through. Add a small splash of milk if the sauce has thickened too much in the refrigerator.

Freezing

While possible, freezing isn’t ideal for cream-based sauces as they can separate when thawed. If you must freeze, store in an airtight container for up to 1 month and reheat very gently, whisking to recombine the sauce.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and stay even juicier than breasts. They might need an extra minute or two of cooking time, but otherwise, the recipe remains the same. Many people actually prefer the richer flavor of thighs in this dish.

My sauce broke and looks curdled. What happened?
This typically happens when the sauce is heated too quickly or at too high a temperature. To fix it, remove from heat immediately and whisk in a tablespoon of cold heavy cream. Next time, keep the heat on medium-low and make sure your dairy isn’t straight from the refrigerator.

Can I make this without heavy cream for a lighter version?
While heavy cream provides the best texture and richness, you can substitute half-and-half for a lighter version. The sauce won’t be quite as thick or luxurious, but it will still be delicious. I wouldn’t recommend going lighter than half-and-half, as the sauce may be too thin and the lemon juice could cause lower-fat dairy to curdle.

Is there a way to make this dish ahead for a dinner party?
Yes! You can prepare the entire dish up to 3 days ahead and refrigerate. Reheat gently on the stovetop until the chicken is warmed through and the sauce is smooth. You may need to add a splash of milk or cream if the sauce has thickened too much in the refrigerator.

Final Thoughts

This Lemon Garlic Chicken recipe proves that spectacular weeknight dinners don’t require complicated techniques or hours in the kitchen. With its perfect balance of richness and brightness, it’s the kind of dish that feels special enough for company but simple enough for a Monday night. Give it a try, and I guarantee it will earn a permanent spot in your recipe collection!

Lemon Garlic Chicken Recipe