Name: Chicken with Lemon Garlic Cream Sauce Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and pepper to taste; 2 tablespoons butter; 1 tablespoon olive oil; 1/4 cup heavy cream; 1 cup chicken broth; 2 tablespoons lemon juice; 2 tablespoons honey; 1 tablespoon garlic, minced; Red pepper flakes to taste

If you’re craving something that’s both cozy and bright, I’ve got just the thing for dinner tonight. This Chicken with Lemon Garlic Cream Sauce Recipe is a perfect balance of creamy, tangy, and a little hint of warmth from the garlic and red pepper flakes — trust me, you’ll want to make it again and again.

lemon garlic chicken - The image shows three pieces of cooked chicken placed on a white bowl, each piece topped with a small slice of lemon. The chicken is covered with a light brown sauce that looks shiny and smooth, with bits of black pepper and small green herbs scattered on top. The sauce pools around the chicken pieces, adding a glossy finish. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chicken with Lemon Garlic Cream Sauce Recipe
Top Tip
How to Serve Chicken with Lemon Garlic Cream Sauce Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chicken with Lemon Garlic Cream Sauce Recipe

Why You'll Love This Recipe

Honestly, this recipe feels like a total win every time I make it. It’s quick, packed full of flavor, and feels way fancier than the effort it takes. Whether you’re cooking for a busy weeknight or impressing your friends, it hits all the right notes.

Simple yet impressive: You only need a handful of ingredients, but the flavors come together like a gourmet dish.
Versatile for any occasion: It works wonderfully for a quick meal or a special dinner.
Balanced flavors: The lemon and garlic brighten the rich cream sauce perfectly.
Hands-on tips included: I’ve shared what to watch for so you don’t dry out your chicken – a common pitfall!

lemon garlic chicken - The image shows several cooked chicken pieces, each topped with a small lemon slice and sprinkled with chopped green herbs. The chicken has a shiny, slightly browned surface with a light golden color and some black pepper visible. There is a light sauce around the chicken, which adds a glossy look and pools gently under the pieces. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chicken with Lemon Garlic Cream Sauce Recipe plays a crucial role. The chicken breasts provide a juicy base, while the lemon juice and garlic create fresh bursts of flavor. The broth and cream add richness without weighing it down. Here's why I stick to these staples:

lemon garlic chicken - Flat lay of four plump, raw boneless skinless chicken breasts with smooth pale pink skin, fresh bright yellow lemon halves and wedges showing juicy pulp, a small pile of finely minced white garlic cloves, a few dollops of rich golden butter, glossy green sprigs of fresh parsley, a small heap of golden honey glistening under the light, scattered red pepper flakes adding tiny red specks, and a thin stream of clear golden olive oil arranged naturally with soft shadows, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Chicken breasts: I prefer boneless, skinless for quick, even cooking and easy slicing after.
Butter: Adds that silky richness and helps get a golden sear on the chicken.
Olive oil: Prevents burning and balances the butter's creaminess with a subtle fruity note.
Chicken broth: Gives the sauce depth and keeps it savory without overpowering the lemon.
Lemon juice: The bright star that cuts through the creaminess and brings the sauce alive.
Honey: I use it to tame the lemon’s tang and add a gentle touch of sweetness.
Garlic: Minced fresh garlic provides warmth and a freshly pungent kick.
Red pepper flakes: Just a pinch here to add a subtle, cozy heat that you’ll barely notice but makes a difference.
Heavy cream: Responsible for that luscious, velvety finish that makes the sauce feel indulgent.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this Chicken with Lemon Garlic Cream Sauce Recipe works as a blank canvas for your taste buds. Over time, I’ve played around with it, and you can too — it’s all about making it feel like home.

Variation: Sometimes I swap honey for maple syrup if that’s what I have on hand; it adds a richer sweetness.
Spice it up: If I want more kick, I’ll add extra red pepper flakes or a dash of smoked paprika for depth.
Dairy-free tweak: Use coconut cream instead of heavy cream to keep it creamy and enjoy a subtle tropical twist.
Add herbs: Fresh thyme or rosemary tossed in the sauce bring a lovely earthiness, especially in cooler months.

Step-by-Step: How I Make Chicken with Lemon Garlic Cream Sauce Recipe

Step 1: Prep the chicken for even cooking

Start by wrapping your chicken breasts in plastic wrap and gently pounding them down to about a ½-inch thickness. This little trick ensures they cook evenly and stay juicy—no surprises with dry edges here. Pat them dry with paper towels afterward; it helps get that golden sear you want.

Step 2: Season and sear like a pro

Season both sides generously with salt and pepper. Heat butter and olive oil over medium-high heat until shimmering. Lay the chicken in and let it brown beautifully on one side—about 5 minutes. Don’t rush this; the crust adds so much flavor.

Step 3: Finish cooking gently

Turn the heat down to medium, flip your chicken, and cover the pan. Cook for about 10 minutes until the internal temperature hits 165°F or juices run clear. I use an instant-read thermometer here to be sure and avoid overcooking.

Step 4: Build the luscious sauce

Remove your chicken and set it aside. Whisk together the chicken broth, lemon juice, honey, minced garlic, and red pepper flakes in the skillet, scraping up those tasty browned bits from the bottom. Let it simmer and thicken for about 5 minutes—this is where the magic happens!

Step 5: Finish with cream and serve

Stir in the heavy cream and mix well. Return the chicken to the pan and coat it in that gorgeous sauce. Serve it hot, and if you’re feeling fancy, a squeeze of extra lemon and some fresh parsley on top brighten everything up.

Top Tip

Over my time making this Chicken with Lemon Garlic Cream Sauce Recipe, I’ve learned a few things that really helped me avoid common mistakes and up my dinner game every time. These simple tweaks make the final dish shine.

Even thickness matters: Pounding the chicken ensures it cooks evenly, so no piece ends up over- or underdone.
Don’t rush the sear: Letting the chicken brown properly adds deep flavor and texture to the dish.
Use fresh lemon juice: Bottled juice doesn’t give the same bright acidity that really wakes up the sauce.
Watch your heat: Simmer the sauce gently so the cream doesn’t break and the flavors meld beautifully.

How to Serve Chicken with Lemon Garlic Cream Sauce Recipe

lemon garlic chicken - Serving Suggestion

Garnishes

I love topping this dish with some fresh parsley for a pop of green and a squeeze of extra lemon for zing. Sometimes I add a sprinkle of freshly cracked black pepper or a tiny pinch of chili flakes if I want a bit more kick. It’s those little touches that make it feel special.

Side Dishes

I usually pair this with light sides like garlic butter green beans or roasted asparagus to balance the richness. Fresh, fluffy rice or creamy mashed potatoes soak up the sauce beautifully. And on busy nights, steamed broccoli or a crisp salad do the trick just as well.

Creative Ways to Present

For special occasions, I’ve plated this chicken sliced over a bed of herbed risotto and spooned the sauce over each piece for an elegant touch. Garnishing with thin lemon slices and microgreens elevates the look. A drizzle of infused olive oil around the plate adds a subtle depth too.

Make Ahead and Storage

Storing Leftovers

Leftovers? No problem! I put the chicken and sauce in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. When storing, keep the chicken and sauce together to avoid drying out.

Freezing

I’ve frozen this dish once or twice, but here’s what I learned: it's best to freeze the chicken and sauce separately if you want the best texture after thawing. The sauce generally freezes well in a sealed container, while the chicken may lose a little juiciness.

Reheating

To reheat, gently warm the chicken in a skillet over low heat, adding a splash of broth or water if the sauce seems too thick. This keeps the sauce from breaking, and your chicken stays tender. Microwave works fine for a quick fix but keep the time short to avoid drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this Chicken with Lemon Garlic Cream Sauce Recipe?

Absolutely! Boneless, skinless chicken thighs will work beautifully and add a bit more richness due to their higher fat content. Just be sure to adjust cooking time slightly as thighs can take a bit longer to reach the safe internal temperature.

How can I make the sauce thicker if it’s too runny?

To thicken the sauce, allow it to simmer a bit longer uncovered until it reduces to your desired consistency. Alternatively, whisk in a teaspoon of cornstarch mixed with water (a slurry) and cook for another minute or two.

Is it okay to prepare this recipe dairy-free?

Yes! You can swap the heavy cream with coconut cream or a dairy-free cream alternative. The sauce will still be creamy and delicious, though the flavor will have a subtle coconut note which pairs surprisingly well with lemon and garlic.

What sides go best with this Chicken with Lemon Garlic Cream Sauce Recipe?

Light vegetables like steamed green beans, asparagus, or a simple mixed green salad are perfect to cut through the creamy sauce. Rice, mashed potatoes, or pasta also work well to soak up every last bit of that luscious lemon garlic cream sauce.

Final Thoughts

This Chicken with Lemon Garlic Cream Sauce Recipe is one of those meals that makes me feel like I’m celebrating, even on a regular weeknight. The bright lemon, gentle heat from garlic and red pepper, and silky cream come together in a way that’s comforting but not heavy. I hope you enjoy making and eating it as much as I do—consider this recipe your new go-to for a quick, elegant dinner that never fails to impress.