Creamy Lemon Garlic Chicken

Name: Creamy Lemon Garlic Chicken Pan-Seared
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 thin cut chicken breasts; Lemon pepper seasoning, to taste; Garlic powder, to taste; Onion powder, to taste; Smoked paprika, to taste; 1 tbsp butter; 1 tbsp oil; 4 tbsp butter; 7-8 cloves garlic, minced; 1/4 cup all-purpose flour; 1/4 tsp lemon pepper seasoning; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp smoked paprika; 2 cups chicken broth; 1 cup heavy cream; 1/4 cup Parmesan cheese, freshly grated; 1 lemon, juiced and sliced; Fresh parsley, for garnish

Creamy Lemon Garlic Chicken features tender pan-seared chicken breasts finished in a rich, tangy garlic and lemon cream sauce brightened with fresh citrus and finished with Parmesan for an elegant yet simple weeknight meal.

🌍American 🏷️Creamy chicken 🏷️Lemon garlic chicken 🏷️Chicken breast 🏷️One-pan meal Weeknight dinner

🏷️

🏷️Comfort food

-0:00

whatsmomcookinonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$34–$56

Recipe Source

View original recipe

From TikTok · by whatsmomcookin

-0:00

whatsmomcookinonTikTok

Ingredients

4 thin cut chicken breasts
Lemon pepper seasoning, to taste
Garlic powder, to taste
Onion powder, to taste
Smoked paprika, to taste
1 tbsp butter
1 tbsp oil
4 tbsp butter
7-8 cloves garlic, minced
1/4 cup all-purpose flour
1/4 tsp lemon pepper seasoning
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp smoked paprika
2 cups chicken broth
1 cup heavy cream
1/4 cup Parmesan cheese, freshly grated
1 lemon, juiced and sliced
Fresh parsley, for garnishoptional

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Instructions

1
Season the thin cut chicken breasts on both sides with lemon pepper seasoning, garlic powder, onion powder, and smoked paprika.
2
Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat.
3
Add the chicken to the skillet and cook for 3-4 minutes per side, until golden brown.
4
Remove the chicken from the skillet and set aside. It does not need to be fully cooked at this stage.
5
In the same skillet, add 4 tablespoons of butter and melt. Add the minced garlic and cook until fragrant.
6
Whisk in the flour to create a roux, then add the additional 1/4 teaspoon of each seasoning (lemon pepper, garlic powder, onion powder, smoked paprika).
7
Slowly whisk in the chicken broth, followed by the heavy cream, until smooth.
8
Bring the sauce to a simmer over low heat, stirring occasionally, until it begins to thicken.
9
Stir in the freshly grated Parmesan cheese and the juice of one lemon until the cheese is melted and combined.
10
Return the seared chicken breasts to the skillet, nestling them into the sauce.
11
Top each piece of chicken with a lemon slice.
12
Cover the skillet and let it simmer on low for about 10 minutes, or until the chicken is cooked through.
13
Garnish with fresh parsley before serving.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about ½ inch) so they cook uniformly and stay tender—thin-cut breasts cook faster and stay juicy.
Pat chicken dry before searing to achieve golden browning; moisture prevents a proper crust.
Add the flour to minced garlic before deglazing to thicken the sauce naturally without lumps—stir constantly for 1–2 minutes.
Don't skip the lemon juice added at the end; it brightens the rich cream sauce and balances the fat with acidity.

Substitutions

Heavy cream → half-and-half or Greek yogurt (add yogurt off heat to prevent curdling)
Parmesan → Pecorino Romano or Gruyère (similar umami depth)
All-purpose flour → cornstarch (use 2 tbsp; mix with cold water first to avoid lumps)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat, adding a splash of broth or cream to restore sauce consistency.

Common Questions

Can I use chicken thighs instead of breasts?

Yes, but increase cooking time by 5–8 minutes since thighs are thicker. Pound them to even thickness for faster, more even cooking.

What can I serve with this chicken?

Pair with pasta, rice, mashed potatoes, or roasted vegetables to soak up the creamy sauce.

How do I know when the chicken is cooked through?

Use a meat thermometer—internal temperature should reach 165°F (74°C) in the thickest part. The meat should be opaque throughout with no pink.

Can I make this ahead?

Cook the sauce separately, store both sauce and chicken refrigerated for up to 3 days, then gently reheat together over low heat with a splash of cream or broth.

Why is my sauce breaking or separating?

Avoid high heat once cream is added—simmer gently and stir occasionally. If it breaks, whisk in a tablespoon of cold cream or broth off heat to emulsify.