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Lemon Garlic Chicken in Creamy Lemon Sauce Recipe

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  • Author: admin
  • Prep Time: 7 minutes
  • Cook Time: 18 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Halal

Description

This Lemon Garlic Chicken recipe features tender, juicy chicken cutlets cooked in a flavorful, creamy lemon garlic sauce. With simple pantry ingredients like garlic, lemon, and herbs, it’s a quick and elegant dish perfect for weeknight dinners or entertaining guests. The sauce is rich and tangy, complementing the seasoned chicken beautifully, and garnished with fresh parsley for a burst of color and freshness.


Ingredients

Scale

Chicken

  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano

Sauce

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 4 garlic cloves, minced
  • ¾ cup heavy cream
  • ¼ cup milk
  • Zest of ½ lemon
  • 1 tablespoon fresh lemon juice

Garnish

  • Lemon slices (optional)
  • Fresh parsley, finely chopped


Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. If using whole breasts, slice them horizontally to make 4 thin cutlets; if using cutlets, you can skip this step. Season both sides thoroughly with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried oregano.
  2. Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken cutlets and cook each side for 3 to 5 minutes until they are golden brown and cooked through (internal temperature should read 165°F or until no pink remains in the center). Remove the chicken from the skillet and set aside on a plate.
  3. Make the Sauce: Lower the skillet heat to medium-low and add 1 tablespoon of butter. Once melted, add the minced garlic and sauté for 30 seconds to 1 minute until fragrant and lightly browned. Pour in the heavy cream, milk, lemon zest, and lemon juice. Stir and simmer gently for 2 to 3 minutes, scraping the brown bits from the pan and allowing the sauce to thicken slightly.
  4. Combine and Serve: Return the cooked chicken back into the skillet, spooning the sauce over each piece and warming the chicken through, about 1 minute per side. Serve immediately with extra sauce spooned on top. Garnish with fresh parsley and optional lemon slices for decoration.

Notes

  • You can substitute milk with half-and-half or whole milk for a richer sauce.
  • Use fresh garlic for the best flavor; garlic powder in seasoning enhances but won’t replace fresh garlic in the sauce.
  • Ensure chicken is cooked to an internal temperature of 165°F to guarantee safety.
  • For dairy-free variation, substitute cream and butter with coconut cream and oil, though the taste and texture will differ.
  • Serve this dish alongside rice, pasta, or steamed vegetables for a full meal.