Our Creamy Lemon Chicken is a low carb, decadent dish that cooks in just one skillet in about 20 minutes! Our lemon sauce for chicken is hard to resist and adds so much flavor!
Lately, I’ve just been obsessed with lemon.
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.
On a hot day, it tastes refreshing and zippy. On a cold day, it reminds me of the summer sun.
This Creamy Lemon Chicken is definitely an all year round dish in my house. Cooking chicken in a lemon sauce is so simple, but gosh, it adds big flavor.
I love dinners like this – it’s naturally low carb, there are no funky ingredients or weird steps to cut out carbs, and pretty much everyone I’ve ever served this to has raved about it!
Let’s do this!
👩🍳Ingredient Notes:
Chicken – We’re using thin sliced chicken breasts, so that they’ll cook quickly and evenly. You can also pound out your chicken to an even thickness, rather than slicing them thin.
Creamy Sauce – Our lemon sauce for chicken is made up of that broth with some lemon juice, garlic, heavy cream, and butter.
Herbs – We sprinkle in some dill for a little pop of freshness. Basil or parsley would also be delicious.
- Start to finish in 22 minutes! You can’t beat that.
- This dish is naturally low carb – no funky swaps or tricky steps to eliminate carbs.
- You can serve this with a side of steamed veggies or over zucchini noodles, mashed cauliflower, or even pasta (for the carb eaters, of course).
How To Make Lemon Garlic Chicken:
Season the chicken with salt and pepper and then cook it in a hot skillet with a bit of oil. Remove the chicken to a plate and set aside.
Deglaze the pan by adding in a splash of chicken broth and scraping up the browned bits. Add the remaining broth, lemon juice, and garlic and bring to a boil and reduce by half.
Add the cream and butter to make the sauce nice and creamy.
Return the chicken to the pan and let it simmer for a minute or two and then serve.
🍋Lemon Sauce For Chicken:
Our lemon sauce is so simple and only takes a few ingredients. It can be drizzled over any chicken you like, like our crispy baked chicken thighs.
Try making this sauce and serve it over grilled or roasted chicken next time. It adds so much fresh, zippy flavor.
Make this lemon sauce for chicken exactly as directed here, starting with step 4 in the recipe. No need to deglaze the pan, since you’ll be starting with a clean pan.
❓Recipe FAQs:
You can keep leftovers store in the refrigerator in an airtight container for about 2 to 3 days. You can reheat in the microwave or on the stove. The sauce should thin back out as it reheats. You can add a little extra cream or milk if it is too thick.
If it seems like the creamy garlic lemon sauce is too runny and not thick enough, you probably just need to give it longer to reduce. The longer it cooks the more it will reduce and thicken!
I haven’t tried it with this recipe but I see no reason why boneless chicken thighs wouldn’t also work!
I’ve only tried this with the cream but some readers have commented that almond milk and coconut milk work too, though it may not be as thick or creamy.
🍽 More Low Carb Chicken Recipes:
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!!
Air Fryer Chicken Breast: The perfect way to make some fried (low carb) chicken! The air fryer makes everything 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!
Creamy Lemon Chicken with Garlic
Ingredients
- 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
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
- 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.
- 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.
- Allow chicken stock to reduce by half, about 10 minutes.
- Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
- Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
- Serve immediately.
Shelia says
My family loves this dish. We use almond milk instead of cream but it’s still creamy enough and flavorful.
Jennifer says
Can you use coconut milk instead of heavy cream?
Karly Campbell says
Yes, I think that would work fine.
Maureen says
Just made for the first time, definitely won’t be the last. It was absolutely delicious. I too didn’t have Dill on hand, but used some fresh parsley.
Jim says
I poured the sauce over cubed chicken and bow tie pasta. One minute before draining the pasta, pour in a small bag of frozen peas. This is the family’s new favorite.
Heather Johnson says
Did this same thing but with pork tenderloin instead. Had the pork finish in the oven while making the sauce. Made some brussle sprouts on the side. Nummmmmm
Cindy says
My kids made this for our dinner. Easy enough for them to make and very delicious! This recipe will be made a lot.
Noelle says
Just made this tonight and substituted half/half for the heavy cream and thyme for the dill since that’s all I had, but it still turned out wonderful! Thanks for the easy recipe!
Karly Campbell says
So glad you enjoyed!
Alisha says
This was so good that is was worth re-seasoning my cast iron. AND my fussy chicken eater yelled dibs for the leftovers for tomorrow’s lunch! Thank you!!
Toree Harrell says
Can light cream be used
Karly Campbell says
I haven’t tried this with anything but heavy whipping cream, so I’m not sure how it will turn out.
Dena says
It wasn’t light, but we made it with an almond milk & coconut vegan cream option & it was a hit. Added some coconut flavor, but it wasn’t Overpowering, just something subtle.
Althea says
Just made this for lunch… it’s a favourite.. I gobbled it up in the most unlady-like manner. Thanks for the recipe
Karly Campbell says
Haha! Glad it was a hit!
Crystal Keehn says
I made this tonight and my husband devoured it. Love
John says
Can this recipe be made in advance and reheated ?
Karly Campbell says
I’m honestly not sure how well it would reheat. I think it’d be fine, but the sauce may separate a bit.
Teri says
I have reheated this and it’s jist as good (maybe better?) than fresh made. I have also made the entire recipe, frozen it, and reheated in the microwave and it’s still delicious. I also thought the sauce would separate, but magically, it doesn’t!
Christine says
Did you store the sauce separately for leftovers? Or did you keep the chicken and sauce stored together?
Shilpa says
I just made this tonight and loved it! I wish I had more of the sauce though, so next time I may try adding a bit more broth and heavy cream. Thinking of trying this with fish as well. Also looking forward to trying more recipes on your website!
Thanks!
Karly Campbell says
Glad you enjoyed! Extra sauce is never a bad thing. 🙂
Steve says
My mom doesn’t like dill. Any suggestions for a substitute?
Cathy says
I used a half tbls. dried thyme. This recipe was absolutely delicious ! Could be used with pork,fish or vegetables. Very versatile sauce that would be lovely over a cauliflower too. Just to note ,I replaced the cream with Skyr yogurt for a lower fat and calorie version. Just added it to the pan at the very end before serving as to not curdle the yogurt and it was excellent.
A says
Tried this tonight for dinner; very disappointed; hardly any lemon flavor and I added extra;
Not sure what went wrong
Jackie Forestieri says
I used fresh rosemary instead of dill. It goes well with lemon, but the fresh version has a strong flavor—I like it but just consider that. I grow rosemary in a pot and bring it in over the winter.
David says
Easy and delicious
Kara says
This looks so good! We can’t wait to try it. Could this be done with chicken thighs instead of breasts? Its what we have on hand
Karly Campbell says
Thighs should work fine. 🙂
Susie says
This is absolutely delicious! Love the tanginess of the lemon with the cream and butter.
Karly Campbell says
So glad it was a hit! 🙂
Amanda says
This might be my new favorite chicken recipe!
Andrea H. says
Super yummy! I didnt have dill but otherwise followed the recipe as written. My entire family is on board with the keto WOE and they all enjoyed it. Thanks for the easy recipe!
Karly Campbell says
Glad to hear you all enjoyed it! 🙂
Ivory says
Yum, yum, and yummy, I got to make this amazing looking dish.