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Close up of lemon chicken cooking

Creamy Lemon Chicken with Garlic

Lemon garlic chicken in a creamy sauce, all made in on skillet! This low carb chicken recipe comes together in just 20 minutes!

Lately, I’ve just been obsessed with lemon.

I think it must be the weather changing and warming up outside.

Citrus just tastes like summer to me.

A plate of lemon chicken next to large broccoli pieces

I’ve even started putting lemon in my water, which seems like a normal thing that people to do, but it’s completely new for me. I had never been a lemon wedge kind of girl before the last couple of weeks

So, now that I have a bowl full of lemons on my counter all the time, I figured I’d better start cooking with them!

This lemon garlic chicken is outrageously good and it’s naturally low carb and keto friendly. Love it when recipes are both healthy and packed with flavor, don’t you?

This lemon garlic chicken recipe comes together in about 20 minutes with just 2 net carbs per serving! Let’s do this!

creamy lemon chicken on white plate

How to make garlic lemon chicken:

You’ll want to start with thin-sliced chicken breasts. You can either purchase them already thinly sliced or you can butterfly regular chicken breasts yourself. Either works!

I season my chicken with a bit of salt and pepper and then brown them in a skillet.

Remove your chicken and deglaze the pan with some chicken stock.

Close up of lemon chicken cooking

Deglazing just means that you add liquid to the hot skillet you cooked your chicken in and whisk well to scrape all the browned bits up off the bottom of the pan. Don’t skip this step, because it adds a ton of flavor!

Squeeze in some lemon juice and let the liquid reduce by half over medium heat.

Stir in some butter and cream to make the sauce rich, creamy, and oh so flavorful.

Return your chicken to the pan and let it simmer in the sauce for a couple of minutes and sprinkle with fresh dill.

We like to serve this creamy lemon chicken with steamed broccoli on the side, but my loaded cauliflower casserole is tasty too!

creamy garlic chicken in cast iron skillet

More low carb chicken recipes you may like: 

Spinach Stuffed Chicken: This one was an instant hit here on the blog and for good reason! It’s easy, healthy, and full of goodness.

Slow Cooker Chicken Wings: These wings start in the slow cooker and then crisp up under the broiler. Easy!!

Low Carb Taco Soup: This recipe includes instructions for pressure cooking and slow cooking.

Cauliflower Chicken Fried Rice: This is one that my kiddos love for a quick lunch. I start with shredded cooked chicken and the whole thing comes together so quickly!

OVerhead view of lemon chicken cooking

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Close up of lemon chicken cooking

Creamy Lemon Chicken with Garlic

This creamy garlic chicken is bursting with citrus flavor! It's ready in about 20 minutes, too!

Yield 4
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes


  • 1 pound thin sliced chicken breasts
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • ¼ cup heavy cream
  • 1 tablespoon dill


  1. Season the chicken on both sides with salt and pepper.
  2. Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
  3. Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
  4. Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
  5. Allow chicken stock to reduce by half, about 10 minutes.
  6. Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
  7. Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
  8. Serve immediately.


We like to serve this with a side of mashed cauliflower or cauliflower rice to soak up some of that sauce.

Nutrition Information:

Yield: 4 Serving Size: 1 chicken breast
Amount Per Serving: Calories: 327Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 130mgSodium: 630mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 1gProtein: 36g

All information and tools presented and written within this site are intended for informational purposes only. This information is provided as a courtesy and there is no guarantee that the information is accurate.

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134 thoughts on “Creamy Lemon Chicken with Garlic”

  1. Hi! I was wondering what your best recommendation is to make the sauce on its own? I made the meal last night and wish I had more sauce for my leftovers. Great recipe!

    1. Karly Campbell

      Hi Brooke! So glad you enjoyed the recipe! I’d just start with step 4 of the recipe and proceed from there. You could even reheat your leftovers in the sauce. ๐Ÿ™‚

  2. My husband loved this! He doesnโ€™t like dill so I sautรฉed the chicken with salt, pepper, and thyme instead. Also added more broth for the sauce. Great flavor! Served it with rice for him and riced cauliflower for me. Yum!

  3. Heather Brown

    Why does it say for step 4 add the chicken stock to the pan but there is no chicken stock in the ingredients?

  4. I want to make this sauce for traditional chicken wings, can I make this sauce straight in the pan without chicken grease? Just add broth to pan and start from there? Then add my wings in last? Thanks so much for the recipe, can’t wait to taste the sauce!

  5. any advice on this recipe using tofu instead of chicken? my step kids are vegetarians

    1. Prepare your tofu however you like – I tend to pan fry to brown. Then follow the recipe as is. Garlic, lemon, veg broth, and dill. I used dairy free butter and milk substitutes and it worked fine. I used a little cornstarch and water to thicken at the end. I served it on the side so the chicken and tofu eaters could both use it. It was good on the veggies too!

  6. I’m thinking about trying this recipe, and using the excess sauce to make a type of alfredo sauce for pasta. Any recommendations on this idea?

    1. Karly Campbell

      Sounds good to me! I haven’t tried it, so I have no recommendations. ๐Ÿ™‚

  7. My husband bought chicken thighs. I think they would be good in this recipe also. But I do prefer breasts myself. I plan to double the sauce part because I know I will Love it. If I want to thicken the sauce what do You suggest since I am on the Keto program??? I love lemon chicken.

    1. Karly Campbell

      I just let the sauce cook down a bit to thicken it. I think it’ll be great with thighs. ๐Ÿ™‚

  8. Keto or not, this was one of the best recipes I’ve ever made! The sauce was soooo tasty and good! Thank you for posting!

      1. Karly Campbell

        Yes, you can. I’d probably replace it with parsley, if you have that on hand.

  9. Our family loves this so much. I stumbled upon it by accident and I am so glad I did ๐Ÿ™‚

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