Name: Chicken with Lemon Garlic Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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

Looking for a simple yet stunning dinner that feels special? This Chicken with Lemon Garlic Cream Sauce Recipe elevates everyday chicken breasts with a luscious, tangy sauce that’s sure to impress without a ton of fuss. Stick with me — I’ll walk you through all the steps to get dinner on the table with confidence and flavor!

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

I fell in love with this Chicken with Lemon Garlic Cream Sauce Recipe because it’s one of those meals that delivers big on flavor with minimal effort. The creamy, citrusy sauce is just the right balance of rich and bright—perfect for weeknight dinners or casual guests.

Simple ingredients: Everything you need is easy to find and probably already in your kitchen.
Quick cooking time: From prep to plate in about 20 minutes, which is perfect for busy evenings.
Deliciously versatile: The creamy lemon garlic sauce pairs wonderfully with everything from pasta to roasted veggies.
Comforting but fresh: Creamy richness is balanced by bright lemon and just a hint of garlic heat.

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 in building layers of flavor and providing that silky, satisfying sauce that clings perfectly to the chicken.

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: Boneless and skinless makes them quick to cook and easy to eat—pounding them thin ensures even cooking.
Butter: Adds richness and helps create a golden, flavorful sear.
Olive oil: Combines with butter to raise the smoke point and imparts a subtle fruity note.
Heavy cream: Creates the luxurious, smooth texture of the sauce.
Chicken broth: Forms the savory base that balances the richness of the cream.
Lemon juice: Brings brightness and cuts through the creaminess for freshness.
Honey: Adds a touch of sweetness to round out the acidity.
Garlic: Fresh minced garlic gives an aromatic punch that pairs beautifully with lemon.
Red pepper flakes: Just a pinch adds subtle heat and depth without overpowering.
Salt and pepper: Essential to season the chicken perfectly and enhance all flavors.

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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

One of the things I love about this Chicken with Lemon Garlic Cream Sauce Recipe is how easy it is to make your own. I’ve played around with adding herbs, adjusting sweetness, and even swapping in different proteins—it’s really forgiving and customizable.

Variation: I like to add a sprinkle of fresh thyme or rosemary when making this—giving a fragrant herbal twist that pairs nicely with lemon.
Low-carb option: Serve it over cauliflower rice or steamed greens for a lighter meal that’s still satisfying.
Spicy kick: Crank up the red pepper flakes for more heat or add a dash of smoked paprika for smoky depth.

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

Step 1: Prep and Pound the Chicken

Start by wrapping your chicken breasts in plastic wrap and pounding them until they’re about half an inch thick. This helps them cook quickly and evenly—no one likes dry edges with an undercooked middle! Pat them dry after pounding to get a nice sear.

Step 2: Season and Sear

Season both sides generously with salt and pepper. Heat butter and olive oil over medium-high in a skillet—this combo gives flavor plus a good sear without burning. Lay the chicken down gently and let it brown on one side for about 5 minutes until golden and crisp.

Step 3: Cook Through and Set Aside

Turn the heat down to medium, flip the chicken over, then cover the pan. Let it cook another 10 minutes or so until the chicken’s internal temp hits 165°F and juices run clear. Remove the chicken and keep warm while making the sauce.

Step 4: Whip Up the Lemon Garlic Cream Sauce

In the same skillet, combine chicken broth, lemon juice, honey, minced garlic, and red pepper flakes. Scrape the bottom of the pan to loosen any caramelized bits—they add incredible flavor. Let the sauce reduce and thicken for about 5 minutes, then stir in the heavy cream for that velvety finish.

Step 5: Coat the Chicken and Serve

Return the chicken to the skillet and spoon the sauce over it so every bite is drenched in creamy lemon garlic goodness. Serve immediately with extra lemon wedges and fresh parsley to brighten it up.

Top Tip

After making this Chicken with Lemon Garlic Cream Sauce Recipe many times, I’ve learned that a few little tricks make all the difference between “meh” and “wow!” moments.

Pound evenly: Don’t skip the pounding step. It keeps the chicken juicy and helps the sauce cling better.
Use fresh garlic: Minced fresh garlic makes the sauce fragrant and bright; garlic powder just won’t deliver the same fresh zing.
Don’t rush sauce reduction: Simmer the sauce patiently to concentrate flavors — that golden-brown fond in the pan is pure magic.
Finish with cream off heat: Stir cream in at the end off the direct burner to avoid curdling and keep the sauce silky smooth.

How to Serve Chicken with Lemon Garlic Cream Sauce Recipe

lemon garlic chicken - Serving Suggestion

Garnishes

I always garnish with fresh parsley and lemon wedges — the green adds a pop of color, and the lemon allows guests to add an extra zing if they want. Sometimes I sprinkle a bit of grated Parmesan over the top for a cheesy finish that’s divine.

Side Dishes

This sauce pairs perfectly with simple sides like garlic mashed potatoes, creamy polenta, or even buttery pasta tossed with a little olive oil and herbs. Roasted asparagus or green beans add a fresh crunch to round out the plate.

Creative Ways to Present

For dinner parties, I like serving the chicken sliced over a bed of herb-infused risotto or wild rice pilaf, with the lemon garlic cream drizzled artistically. Garnishing with microgreens makes it feel restaurant-level fancy without any extra hassle!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so I like to add a splash of broth or cream when reheating to loosen it back up.

Freezing

You can freeze this dish, but the cream sauce texture changes slightly. I recommend freezing the chicken and sauce separately if possible, then thawing and reheating gently to preserve that silky mouthfeel. Use within 2 months for best quality.

Reheating

Reheat on low heat in a skillet, adding a splash of milk, broth, or cream to loosen the sauce. Avoid microwave reheating as it can cause the sauce to separate. Stir gently and warm through just until steaming.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs are a great alternative—they stay juicy and flavorful. Just adjust cooking time since thighs are thicker and may take a few extra minutes.

How do I prevent the cream sauce from curdling?

To avoid curdling, stir in the heavy cream after reducing the sauce off the direct heat. Also, reheat gently on low heat and avoid boiling once the cream is added.

Can I make this recipe dairy-free?

Absolutely! Swap the butter for olive oil or dairy-free margarine and replace heavy cream with full-fat coconut milk or a creamy dairy-free alternative. The sauce will have a slight coconut undertone but still be delicious.

What sides pair well with Chicken with Lemon Garlic Cream Sauce Recipe?

This chicken goes wonderfully with creamy mashed potatoes, garlic butter pasta, roasted vegetables like asparagus, or a simple green salad for a lighter meal.

Final Thoughts

This Chicken with Lemon Garlic Cream Sauce Recipe is one of those meals I keep coming back to when I want something that feels special but doesn’t stress me out. The creamy, tangy sauce really makes the chicken sing, and the whole dish comes together in under 30 minutes — perfect for busy nights or last-minute guests. I hope you get as much joy making and eating it as I do. Trust me, once you try it, it’ll be a favorite in your dinner rotation, too!