I love this recipe! I would think it would be in the ballpark of 30-35 minutes but this is me just guesstimating, just don’t want you to be alarmed if it doesn’t happen in the 15 minutes listed! . I literally have been making batches of just the sauce and putting it over everything! So glad to hear it was enjoyed, Sara! My kids LOVED it! This 15 minute tangy Lemon Garlic Butter Sauce is super versatile. We always serve with rice or fetuccini, and we always quadruple the sauce! This one’s going in my favorite pile. I will definitely be making again! My adult daughter too!! We had two friends over & they couldn’t stop raving about it. Made this tonight and it’s amazing! Did you pound the chicken thighs prior to cooking? I did add some capers as recommended & it was fantastic… easy to double up if you’re cooking for a crowd, this will definitely be one of my go to favourites…. Great recipe, but definitely needs Capers to take it over the top. This Chicken in Creamy, Lemon, Garlic & Parmesan Sauce is wonderful served alone or alongside pasta, rice, or mashed potatoes. My picky 10 yr old cleared his plate and wanted more. I’m excited to try some of your other skillet chicken dinners, too. All 3 of my kids liked it so this may become a regular dish in our household! Servings 4. Omg!! 3 skinless, boneless chicken breast halves. I added the capers and bam! I did’t baste the sauce over as I wanted them crispy. My kids call it “crack chicken”, because the sauce is so addictive! We enjoy the Chicken Francese and my Garlic and Herb Chicken … Could you please add the nutrition values and calories for this recipe. Thank you, Marzia, for sharing your wonderful recipe. Made this tonight. 11/10 would eat again.I had to swap out shallots for spring onions and a butter substitute as I’m FODMAP. This may be a silly question, but I’m just learning how to cook and experimenting. I’m a chicken psycho so I overcooked it a tad but my fam didn’t notice. I made this recipe for my friends. So yummy! After making this for the 1000th time I just wanted to say thanks for this recipie! Though I’m not sure if you’re aware of this, but a LOT of sites have used your image on their recipes ): Just thought that you should know, I’m not sure what protocol is for that. Please check our privacy and disclosure policy. I was scared of the volume of sauce when I let it reduce, but it was perfect! This is by far one of the best recipes I have ever made and tasted!!!! I pounded mine down to about ½ inch. Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy. Made this tonight, it was delicious. I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! Prep Time 10 mins. https://damndelicious.net/2019/05/24/lemon-garlic-chicken-thighs Go glad you enjoyed it, Chandra! Position a rack in the lower third of the oven and preheat the oven to 375ºF. I browned each side of the chicken for just 2 minutes. Pour in chicken broth then scrape up browned bits from the bottom (it gives it the best flavor!). Great recipe! While that was sitting to the side, I put my onions in and let those get soft and then I threw the sauce back in and then the chicken. And easy too! Roasted broccoli and buttered noodles!! Thank you and waiting for hear back !! Thanks for a great recipe ? I love this recipe! I doubled the recipe and made it in an electric fry pan. I too burned my hand each time I made this by grabbing the handle of the hot pan! Hope that helps in case you decide to make it again . Will definitely make again. Made this one night when I needed something to entice my husband to eat “chicken “ & was pleasantly surprised when he inhaled this dish. Definitely one I will revisit. This a keeper?Ty so much for sharing. this is delicious! Made this for lunch today. Great idea on the artichoke hearts – I have a recipe similar to this one that uses spinach and artichoke hearts here in case you’re interested in trying it . I add a little bit more of the red pepper but really easy and tasty, even the next day! https://www.eatwell101.com/crock-pot-lemon-garlic-butter-chicken-recipe We get tired of chicken as we eat it so often, but this has really raised the bar on chicken breast!! It’s so delicious! I also added capers to the sauce at the end. We loved it so much that I made it again tonight, but with all the correct ingredients and it was even better! We will definitely make this again and again!Thank you for sharing this recipe! Easy chicken dinners are always a hit here. Thank you! Step 1 Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Hi Tracy! So glad to hear you make it so often! 4. In step #5 when the sauce is simmering for 8-10 minutes make sure you reduce the sauce to ⅓ cup. Say hello to your new favorite one skillet chicken dinner that's topped with a lemon garlic butter cream sauce! Can I cook the whole thing on stove top? I made it with just a side of sauté garlic butter green beans. I love cooking with unsweetened coconut milk in place of milk! You can pour the entire content of the pan in a serving dish or … The sauce was so so delicious! Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! This recipe is AMAZING!! The sauce has a nice creamy consistency that would taste AMAZING tossed in some angel hair pasta. I don’t suggest using milk to replace the cream in this recipe. I had to double it for our family of seven and tripled the sauce, simply because we love sauces, and this one is sensational!!! I always tease my husband that he picks food that looks pretty on pinterest with no actual input from people who made it. Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. Easy, fast, yummy, nutritious, and uses things I always have around … makes it a winner in my book. We actually just put the leftovers on top of a salad tonight which was fantastic as well. I’m so happy to hear that Brenna! Argh! Serve this alongside a simple tossed green salad, roasted brussels sprouts, or with garlic … It takes a little longer and it will thicken up more in the oven. Melt butter in a skillet over medium-high heat. i added the right amount of everything and let my broth boil. This is probably the 5th or 6th time. Sounds great. I had been looking for a lemon chicken dish like one served where my hubby used to work for so long. This is a delicious recipe. I serve it over whole grain/wild rice. . Serve with potatoes, rice or pasta for a quick and easy dinner! Nutrient information is not available for all ingredients. Absolutely delicious! Season chicken with salt and pepper; place in the melted butter. I am watching my calories…. If you were to use, let’s say, milk (even if it’s whole milk), it will cause the sauce to separate. Tuscan Kale Salad with Grilled Chicken. Can I make this without the shallots/onions altogether? Glad you enjoyed it Heather! The flavor is incredible!!!! A new fave with the hubby. I had the biggest fear of it curdling on me. Very yummy! It is the best lemon sauce I’ve ever tasted. No gift befits the food-obsessed people in your life like a cookbook. A+++. Thank you for sharing this! I used boneless, skinless thighs because that’s what I had. Mine were about ½-¾ inch thick. They flat out loved this recipie. I just made this tonight and it’s REALLY good! I pulled the skillet out of the oven, placed it on the store and lost in thought, a few seconds later I decided to grab the handle WITHOUT an oven mitt. My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! I was just looking for a quick and easy chicken dish and came across this. DELICIOUS. I put mine into a glass pyrex for the baking and it turns out perfect. Rather than pounds boneless chicken breast are used chicken cutlets and they came out perfectly. My husband loved it! I served it with noodles, roasted asparagus and garlic bread ; ), Does anyone know if coconut milk (full fat in the the can) would work as a substitute for the cream? I also used tenderloins and slightly over cooked the chicken probably at the frying stage because I didn’t time it. This was the first recipe I’ve made of yours and I loved it! I didn’t change any ingredients but I had to use a baking dish b/c my oven proof skillet is too small. Tangy, savory, garlicky creamy goodness! Thanks! Thank you ☺️, This recipe is so delicious & easy to make that I make it weekly. Thank you for the recipe! I have made this several times for my family. I’ve made lemon chicken before but this tops all! wow that looks so good. Stir in lemon juice and bring mixture to a … It’s wow. I use boneless chicken breast since its easier to cut up for my children. I don’t have an oven-proof skillet. Accidentally overcooked the chicken but good gosh THE SAUCE. Cook garlic down for 2-3 minutes, then squeeze in lemon … Cooked chicken in the broth, removed the chicken, and added the rest of the ingredients of the broth mixture, cooking it separatedly. The main picture shows rice pilaf. Extremely simple and my family loved it too. The flavor was delicious but my cream separated from the broth…. Thank you so much for sharing this recipe. I LOVE pepper. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. This has become one of our family favorites. Cook on medium heat until the mixture is reduced to half. How do I make this if I don’t have skillet that can go in the oven? With the skillet off the flame, add the heavy cream, whisk to combine. We’re enjoying this over rice. Had the left overs for lunch too . Not unbearable. I drizzled the sauce over the chicken when serving. Made this for my husband and I tonight on our Keto diet journey and we both loved it! This will be on the menu again next week. Yum. I could eat this every night. The chicken was tender and the lemon garlic cream sauce was seriously like buttery, lemony, garlicky heaven. But be careful. Those ants hurt! I made exactly like the recipe and it turned out amazing! The only thing I did different was that I like to put a light coating of flour on the chicken before frying. The creamy sauce is heavenly spooned over any side. Perfect! It’s no dark meat for me. It may take more time than what the recipes says, it just depends on how hot your burner gets (mine actually reduces the sauce in less time than indicated). Wow, what an amazing delicious recipe! Info. I cannot say enough about this dish. Deglaze with vegetable stock and lemon juice and add 1 remaining tablespoon butter. Are you on your way to the kitchen, cuz ya should be! Amount is based on available nutrient data. This was the first dish I’ve cooked for my husband since we got married in November that he got seconds of! Thank you for this one! Should I just stop here? Cook each side for 2 minutes. The extra sauce I served on rice. In a large mixing jug, whisk together the honey, lemon juice, soy sauce, vinegar and minced garlic. Cook Time 20 mins. I’ve shared this recipe with my extended family and we all love it! Make the sauce: In a small bowl combine garlic, honey, lemon juice, lemon zest and soy sauce. Just a little steamed broccoli and a side salad. Love this recipe so much, will definitely be adding to my weekly menu! Is there any way to make this partly ahead of time when guests are coming over? I’m going to add artichoke hearts to it! I followed your excellent directions and my husband and I both loved the results. In the skillet, stir in minced garlic and parsley and saute for 30 seconds. I also use this sauce on my husband’s shrimp and grit cakes. Lol! (check the display)Add the chicken … I also mixed the broth mixture with the onions earlier in the day and let the chicken marinate in it until I was ready to cook dinner. Kick the heat back up to medium high and let sauce come to a simmer. Thank you, thank you! Course Main Course. This was so good!! Add the minced garlic, lemon juice, and parsley. ???? PIN IT FOR LATER! Just wondering if anyone has made it in the Instant Pot? Creamy Lemon Garlic Chicken – quick seared chicken with creamy and buttery lemon garlic sauce. I’m glad to enjoyed the flavor, Lynell! Going on the regular rotation. Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. It has perfect flavor (not too overpowering) with a moist tender inside and a crisp garlic crust. Didn’t thicken as much as I hoped it was still cremey. How to make Honey Lemon Garlic Chicken. I have made it twice now already and my husband loves it! The dish turned out absolutely amazing. So easy, inexpensive and healthy, it’s just perfect and full of flavors that my family loves. This was delicious! I made it with orzo and asparagus. Added a little white wine to the broth mixture. Love everything about it. The sauce was excellent and the amount of lemon in the sauce was perfect – very light. This was so amazing!! I first came across it last year but have been making it quite often recently. Thank you for sharing!! Ouch!!!! Let … I decided to jazz it up a little by adding some sliced cremini mushrooms, sliced sundried tomatoes, and a bit of lemon zest. Pour the sauce evenly over the chicken breasts and bake at 350 degrees for 35 minutes, until the chicken … Thank you so much for sharing this. Then add in the chicken stock, lemon juice, red pepper, and simmer 10 minutes or until reduced by half. Just made this tonight and OMG I am in love! It’s now a regularly requested item from the super picky hubby. I made this the other night for my parents and I – and it was FANTASTIC! Made extra sauce too because, well we like to drench our food. I have to admit sometimes my recipes can be lacking the flavor, and this was full with lemon, garlic and sauté onion. My favorite chicken dish! We’re just looking to get some color on the chicken and for all those wonderful flavor bits to form in the bottom of the pan. I am now going to pour over your blog for other recipes to try. Would double the yummy sauce! We’re talking tender chicken, covered in a lemon garlic butter sauce that’s creamier than anything you’ve had before. You may need to cook the sauce for a couple of extra minutes (before adding the chicken) so that it’s thickens the way it would in the oven! It was so good. I pounded it flat before putting it in the pan so that it would cook more evenly. You could double the sauce ingredients (this will however affect the simmering time) and use the sauce to serve on top of the potatoes. This isn’t it, but just as good. This was fantastic! How to Make Creamy Lemon Garlic Butter Sauce In a skillet over medium heat, melt 4 Tbsp. I also added a tablespoonful of flour to the pan to thicken the sauce. https://goodcookbecky.wordpress.com/2016/09/19/one-skillet-chicken-with-lemon-garlic-cream-sauce/. Thanks for the recipe! Hi Marzia, can I use this chicken (diced, cubed or shredded) in another dish like SouthAsian rolls or would the taste be lost? The only thing is I would double the sauce as it was so good. Use it over pasta, fish, vegetable, chicken, or meat, it’s going to make you weak in your knees. I have made this recipe 3x now and I CAN NOT get my sauce to thicken!! I substituted sour cream for the heavy cream and added some chives and it went down a treat served with roast potatoes, steamed broccoli and cauliflower and garlic bread. So i added a 1/8 c cold water w 1 tbsp corn starch after I pulled it out of the oven. . But I’m SO GLAD I did! This is my favorite recipe of all-time now. You saved Lemon Garlic Chicken to your. I’m gonna be honest, I didn’t have high hopes for this dish. I found your site by googling “low carb meals” and I’m SO happy I found you. You want to use either of these two for this recipe because the fat in the cream keeps the sauce stable. Absolutely DELICIOUS! I don’t think I reduced the sauce enough initially, so my sauce was a little soupy, but still great. Will do again, with chicken next time! This is my favorite chicken recipe! My best guess is that it would work. I paired it with turnip greens, potatoes. I'm Marzia: A wife, a nutritionist, a food lover, and a coffee addict. My husband had seconds and my 5yr old even liked it! Cook evenly on both sides until cooked completely through and browned. I served this with a rice-orzo pilaf and roasted Brussels sprouts for a fantastic meal. Highly recommend adding will make again! We’re using a lot of the same ingredients like butter, lemon juice, garlic, red pepper flakes, and parsley. Get those chicken breasts cooking on both sides. I love this dish! red pepper flakes. Made this for dinner tonight….delish! An easy, 20 minute, one pan dinner! my husband and I loved it and will make it again! I’m making this recipe again for dinner tonight. It’s so yummy but still too runny. Everyone has been talking about it ever since and today, I am making it again for my family. (I was so afraid of burning my hand, though, as I burnt mine a few months ago the exact same way!! this link is to an external site that may or may not meet accessibility guidelines. And, unfortunately, I did the exact same, painful thing that you did and I grabbed the handle of the skillet from the stovetop after I had removed it from the oven! Add chicken broth, white wine, whole milk, garlic and onion in a pan. I look forward to trying more of your recipes. My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. I added more than the amount of pepper flakes than the recipe called for because we like spicy food. I will make this again! My sides where steamed veggies & brown rice. so thank you! I already recommended it to my friends. I just made this for dinner, my husband and I loved it, so tasty, thank you so much for the recipe. This is a keeper! There’s so much potential for this sauce, and I can’t wait to see how you end up using it. I love the sauce so much, that I add a little more of everything so there’s enough to dip french bread in, and it’s heavenly! Move the chicken around in the marinade until it is all evenly coated. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. I read some of the comments I tripled the sauce and added Capers to the sauce and this tastes really good!! The second time I made this I used Greek yogurt instead of heavy cream. Just made this – I was worried as it looks a bit more brown and muddy than in the pictures, but it’s delicious! We will definitely be adding it to the menu on a regular basis. . My husband can’t wait to cook it again. I didn’t have chicken breasts, but I followed the same steps for chicken tenderloins. I did cut back on the amount of garlic powder and only used 1 Tbsp. Thank you for a wonderful recipe, I found this when looking for a creamy sauce that didn’t use mushrooms. Really, really good! Double thumbs up. Bring the sauce to a boil and then simmer for about 5 minutes or until the mixture thickens. Tasty tasty tasty! Was. Creamy Lemon Garlic Chicken – This creamy, indulgent, lemon garlic chicken is pan seared and coated with a velvety sauce that’s full of garlic and lemon flavor. Would it be OK to finish it off on the stove? I find the trick is to use just a couple of tablespoons of lemon juice and to reduce it with the chicken broth. We loved it!! It takes significantly longer to reduce due to the volume, but it’s well worth the wait. awesome recipe, fast and easy to prepare and enjoy. Nice recipe. I’m not sure what you mean when you say the sauce didn’t get ‘creamy’, could you please elaborate? 1 teaspoon minced garlic. A HUGE hit in our house. YUM! Tried the chicken with lemon and garlic with my family yesterday, husband, three sons and a baby girl of 14 months – everyone loved it! So delicious!! Yes, you can but the cooking time will need to be adjusted as they take longer to cook. The skillet is easier but the glass works just as good. Found this recipe in less than 30 seconds and am on my way to the kitchen to make it right now! Bring to a simmer and cook until reduced by about half, 10–12 minutes. Absolutely LOVED it! I’ve been surfing the web looking for inspiration and somehow came across this little gem. Great to hear you enjoyed it Allison! I don’t know how many times during the meal we just said “this is soo good”. This will be a keeper in my dinner repertoire.I made it exactly the way the recipe is written. Thanks for the tip on keeping the sauce from curdling. I also used chicken thighs instead boneless breasts…yes,lower fat so that’s a plus,…they just get dry, and it’s what I had on hand. Ok I’m kinda confused how do I get the sauce to thicken???? I only changed one thing, I added pepper. I have made this recipe probably about 10 times now lol my husband LOVES it. Required fields are marked *. This should keep it from separating. After a few comments from readers, I've adjusted the amount of time it takes to reduce the sauce (step #5). So cooked total in the oven about 20 minutes versus the recipe called for 5-8. Used chicken tenders (because that’s what we had)….amazing!! This one skillet chicken recipe is my go-to chicken dinner of the week decade. If you’re using chicken breasts or boneless skinless chicken thighs, just make sure that all of them are about the same thickness. will be using this again. Thanks for sharing your substitutes! Served with orzo pasta and green beans. Did a quick search of chicken recipes and came across this recipe and decided to give it a try. I doubled the sauce and served it with angel hair. . My husband poured the sauce from his plate into a scoops tortilla chip because he didn’t want to waste it. I am planning to make this for about 6 people so was wondering if I should double the recipe or not? It is delicious!!!!!!!!!!!!!!!!. 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