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.
Samantha says
Basically turned this into chicken scampi (tasted just as good if not more authentic than the one at Olive Garden). Just used thyme and basil instead of dill, extra butter (because yum, duh), and added orange and red bell peppers to the sauce. Poured over angel hair and paired with a sweet candied walnut and blackberry salad.
Lesley says
I plan on making this for myself tonight, although I will sub the heavy cream for creme fraiche which I will add nearer the end, also going to have a mix of onion, peppers and mushroom and serve with Eat Water Slim Rice or Pasta, haven’t decided which yet keeping the carbs down.
Damien says
Made this tonight in Australia! Absolutely A M A Z I N G! thank you for sharing!!
Kristen says
This was delicious and so easy! We made it because we happened to have everything on hand and couldn’t be happier. Definitely a keeper!
Lori says
I made this tonite. OMG! It was delicious! My husband wants it again. I made the recipe just as it was, because why change it, and it turned out great. Going to try it on fish. Delicious!!!
Patricia says
Forgot to mention that I served with jasmine rice & petit brussel sprouts. Again, thank you for great recipe.
Patricia says
Wonderful & wonderfully simple recipe. Made for dinner tonight. I sauteed some leeks & mushrooms and added capers to the final warming. I didn’t have dill but, didn’t make a big difference. Huge hit in my house. Thank you!
Karly Campbell says
Sounds great with the capers!
Rose says
Don’t have cream can I use milk
Karly Campbell says
I wouldn’t use milk in this recipe as the sauce will be much thinner.
Sarah says
What can I do to thicken the sauce a little? I’ve made this 4 times now and somehow have runny sauce tonight 🙁
Karly Campbell says
It just needs to cook down longer. It’ll reduce and thicken as it cooks. 🙂
Brandi says
Hands down the best chicken I’ve ever had. My stove is new & apparently runs hot, so my broth mixture reduced way too far, way too fast, but I was able to save it, & it was still amazing. Very forgiving recipe! I sautéed some whole green beans in the same skillet with the leftover sauce remnants, then tossed them in the sauce with the chicken (I only fixed one breast, so there was plenty). That sauce tho…I literally licked my plate, and I AM NOT ashamed. I want this chicken every day.
Karly Campbell says
Yay!! So glad the recipe was such a success! I bet that sauce was great with green beans!
Marsha says
Great Recipe. Thanks so much. Someone before mentioned that this recipe is so adaptable and that is very true. I don’t like dill so I used parsley flakes, used chicken thighs instead of breasts and served with saffron rice and asparagus. Excellent.
Alli says
This was VERY good! I didn’t adapt it at all but next time may reduce a little dry white wine for depth. I served it over some high fiber pasta and the sauce was more than plentiful. Added a little roasted broccoli and it was a great meal! Both my boys gobbled it up. Thanks so much!
Holly says
Made for dinner tonight! Doubled the sauce served over sauteed zucchini and red pepper. I sliced the chix thin and then put back in the sauce. Love the taste of the dill in this recipe. Will make again!
Donna Kelpen says
Making this tonight can’t wait to try it. After all the reviews I’m sure it’ll be delish
Kayla says
I have made this twice now, once without dill and once with dill and both times it was fantastic! It’s an incredibly simple to prepare dish and it’s become a go-to in our house!
Karly Campbell says
So glad to hear that!
Michelle says
The only thing I changed was to add extra garlic. Easy and delicious…PERFECTION!
Ann says
I made this Whole 30 Compliant and it was awesome. Swapped out butter for ghee and extra chicken broth with some arrowroot for the cream. Adding to my make again pile!
mike smithson says
Wow! What an elegant dish but so easy to make. There are so many variations you can do with the dish too. My wife wants it again tonight. 😉
Deliscia J Tapsico says
Can I use buttermilk instead of heavy cream? Trying to avoid a trip to the store.
Karly Campbell says
Not sure that would work…buttermilk has such a different flavor than cream.
M says
I just used water. I’m not doing any specific diet but don’t really keep dairy around outside yogurt, so I thickened mine a little with some cornstarch + water. I also just tossed the broccoli in to steam a bit while the sauce was thickening. Still super delicious!
A few days ago I made something similar with yogurt + lemon marinated chicken and it was delicious. I think you could also use some plain yogurt with it and possibly thin it down a little if you want. It wouldn’t be exactly the same, but I think the same flavors in slightly different arrangements are good.
Jennifer Rowan says
Dad & kid approved! Thank you! This will be a staple dinner in our house from now on!