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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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130 thoughts on “Creamy Lemon Chicken with Garlic”

  1. 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.

  2. 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.

  3. 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!

  4. 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!!!

  5. Forgot to mention that I served with jasmine rice & petit brussel sprouts. Again, thank you for great recipe.

  6. 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!

  7. What can I do to thicken the sauce a little? I’ve made this 4 times now and somehow have runny sauce tonight 🙁

    1. Karly Campbell

      It just needs to cook down longer. It’ll reduce and thicken as it cooks. 🙂

  8. 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.

    1. Karly Campbell

      Yay!! So glad the recipe was such a success! I bet that sauce was great with green beans!

  9. 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.

  10. 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!

  11. 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!

  12. Donna Kelpen

    Making this tonight can’t wait to try it. After all the reviews I’m sure it’ll be delish

  13. 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!

  14. 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!

  15. mike smithson

    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. 😉

  16. Deliscia J Tapsico

    Can I use buttermilk instead of heavy cream? Trying to avoid a trip to the store.

      1. 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.

  17. Jennifer Rowan

    Dad & kid approved! Thank you! This will be a staple dinner in our house from now on!

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