Creamy Lemon Chicken

Why You’ll Love This Recipe

I love how this recipe strikes the perfect balance between rich and light. The sauce is creamy without being heavy, thanks to a touch of sour cream, and the fresh lemon zest brings a brightness that cuts through every bite. It comes together in one pan, uses everyday ingredients, and still feels like something I’d order at a restaurant.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound chicken breasts

• 1 teaspoon Italian seasoning

• ½ teaspoon garlic powder

• ½ teaspoon salt

• 2 tablespoons olive oil

• ¼ cup chicken broth

• 2 tablespoons lemon juice

• 1 teaspoon lemon zest

• ¼ cup sour cream

• 2 tablespoons butter

Directions

1. I start by pounding the chicken breasts to an even thickness so they cook evenly and stay juicy. I season both sides with Italian seasoning, garlic powder, and salt.

2. In a large skillet over medium heat, I heat the olive oil. I add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through. Then I transfer the chicken to a plate and loosely cover it with foil.

3. In the same skillet, I pour in the chicken broth, lemon juice, and lemon zest. I stir and scrape the bottom of the pan to deglaze and lift all the flavorful browned bits. I let it simmer for 1–2 minutes.

4. I reduce the heat to low and gently whisk in the sour cream and butter until the sauce is smooth and creamy.

5. I return the chicken to the pan and spoon the sauce over the top. I let everything simmer together for another 2–3 minutes, just until the chicken is heated through and coated in the lemony sauce.

6. I serve immediately, spooning extra sauce over each piece.

Servings and Timing

This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I sometimes stir in a handful of fresh spinach at the end for extra greens.

• A spoonful of capers adds a briny punch that pairs well with the lemon.

• For extra richness, I’ve used a splash of heavy cream in place of some broth.

• I’ve made this with boneless thighs instead of breasts for a juicier cut—just adjust the cook time slightly.

• A sprinkle of fresh parsley on top adds color and freshness.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 3 days.
To reheat, I warm the chicken and sauce in a skillet over low heat, adding a splash of broth to loosen the sauce if needed.
Microwaving works too—about 1–2 minutes per serving, stirred halfway through.

FAQs

Can I use bottled lemon juice?

I can, but I always prefer fresh lemon juice and zest for the best flavor. It really makes the dish shine.

Can I freeze this?

I don’t recommend freezing this dish, as the sour cream in the sauce can separate and change texture when thawed.

Is this dish gluten-free?

Yes, as long as I double-check that my chicken broth and seasonings are gluten-free, this dish is naturally gluten-free.

What should I serve with this?

I usually pair it with rice, mashed potatoes, or pasta to soak up the sauce. Roasted vegetables or a crisp salad work great on the side.

Can I make this dairy-free?

To make it dairy-free, I use plant-based butter and swap the sour cream for a dairy-free alternative like cashew cream or unsweetened coconut yogurt.

Conclusion

This Creamy Lemon Chicken is a one-skillet wonder that always comes through when I need a flavorful dinner fast. It’s easy, bright, creamy, and comforting all at once—everything I want in a weeknight meal. Whether I serve it with rice, pasta, or something green, it’s a dish I know I’ll come back to again and again.

Print