One Skillet Chicken with Lemon Garlic Cream Sauce Recipe | Little Spice Jar

One Skillet Chicken with Lemon Garlic Cream Sauce Recipe | Little Spice Jar

Prep Time Prep: 10m Cook Time Cook: 20m Total Time Total: 30m

Yield: 4 servings

littlespicejar.com

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!I made this last week and everyone loved it. I’m making it again tomorrow for dinner and I forgot the shallots at the grocery store today. Are the shallots absolutely necessary for flavor?Superb! Made a few changes such as I didn’t have heavy cream so I used whole milk and cooked it down a little bit. 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. Added a little white wine to the broth mixture. I will definitely be making again! The sauce was so so delicious! Thank you!Excellent flavor. The sauce was a bit runny so I will add a little flour while cooking it on the stove. Served it with yellow saffron rice and the sauce tasted great with it. Thanks for a great recipe! Will make again!,This recipe is awesome! My family enjoyed it so much they asked for it again the very next night!I love this recipe! I use it whenever im in a “chicken funk”, is that a thing? Tonight I’m making it with mashed potatoes and green beans! Thanks for a great recipe!This was delicious. I made it as shown except I didnt have any shallots on hand so I just left it out. The leftover sauce was delicious over rice. All 3 of my kids liked it so this may become a regular dish in our household!We loved it!! I have made this several times for my family. I double the recipe and make 4x the sauce. (We love sauce!!) I also added capers to the sauce at the end. My kids call it “crack chicken”, because the sauce is so addictive! This has become one of our family favorites.I have made this twice, second time I doubled the sauce 🙂VERY good!!! Would double the yummy sauce! Made this one night when I needed something to entice my husband to eat “chicken “ & was pleasantly surprised when he inhaled this dish. I added sautéed mushrooms @ the end to the sauce. DELICIOUS!!Thanks It was so good. Found I had to make the chicken longer in the oven. So cooked total in the oven about 20 minutes versus the recipe called for 5-8. Cooked with corn. I love this recipe! I have made it three times, and it’s a keeper with the family, and guests! 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! So easy, thank you for this yummy dish!Love it!I even made the same mistake and grabbed the handle! Those ants hurt!Absolutely fantastic!! I made this tonight because I had all the ingredients on hand. This one is going in the rotation!Absolutely LOVED it! I had to double it for our family of seven and tripled the sauce, simply because we love sauces, and this one is sensational!!! We will definitely make this again and again!Thank you for sharing this recipe!This was absolutely DELICIOUS!! My kids LOVED it! I think next time I will double the sauce just because it’s so delicious served over rice.This was so good my grandson said you gonna make this again when you come back. Now I’m making it again in my new apartment. Love itI made this last night and didn’t have shallots or heavy cream, so I used onion powder and sour cream. It was really good! We loved it so much that I made it again tonight, but with all the correct ingredients and it was even better! This recipe is now a staple in our home!!This was AMAZING!! I made extra sauce but I followed the recipe as stated. I am watching my carbs and served it with Pasta Zero (by the tofu), it was fabulous. Thank you so much for all your yummy foods. I have short cuts to several that I am going to try 🙂I’ve made this recipe twice. It is the best lemon sauce I’ve ever tasted. Kudos! I doubled the sauce recipe because it’s so darn good and I put it over lemon flavored pasta I purchased in Italy. Omg!! The second time I made this I used Greek yogurt instead of heavy cream. Very creamy! Next time capers are a must. I too burned my hand each time I made this by grabbing the handle of the hot pan! Argh! My husband loves this dinner and I’ve given left overs to my mom who also raved about it. I make this at least once a week. It is my grandson’s favorite chicken dish!Delish!! Per your suggestion, I added capers to the sauce. Served with angel hair pasta and steam broccoli. Made extra sauce too because, well we like to drench our food. My kids cleaned their plates.This is, without a doubt, the best chicken dish I’ve ever eaten. I followed the recipe exactly & it was scrumptious! We had two friends over & they couldn’t stop raving about it. The sauce was delicious & next time I will double it. Thank you, Marzia, for sharing your wonderful recipe.The flavor was spot on. It was a little spicy for my 10 year old, but I will be making this dish again very soon!This is by far one of the best recipes I have ever made and tasted!!!! Thank you so much for sharing. The flavor is incredible!!!!Tried your recipe today. Totally loved it. This was so amazing!! My pickey husband loved it!!Delicious! Made exactly as written. Definitely going into the rotation, but will make more sauce next time.I made this recipe for my friends. The chicken was flavorful and juicy. I will keep making it over and over.Oh, this was DELICIOUS! Only adjustment I made was I subbed nonfat evaporated milk in lieu of heavy cream to cut calories and fat and increase protein — worked fine. Easy, fast, yummy, nutritious, and uses things I always have around … makes it a winner in my book.Thanks for posting this! I’m excited to try some of your other skillet chicken dinners, too.Ahhhhmazing! Serviced over cauliflower rice for a low carb dinner. This one’s going in my favorite pile. DELISH! Oh my lord! This was AMAZING!!!!! I’m gonna be honest, I didn’t have high hopes for this dish. I was just looking for a quick and easy chicken dish and came across this. I knew I had all ingredients on hand, so I just kind of threw it together last minute. Let me tell you, this was the BEST chicken dish I’ve ever eaten! Y’all, that cream sauce is money. I can already think of several other ways to use this cream sauce. I followed the recipe exactly and it was perfect. Thank you for sharing this! It was so delicious! I doubled the recipe in order to have extra to pour over pasta. This is definitely a keeper!this was a delicious dish. Made it tonight for my husband and I. He said this recipe was a keeper. I paired it with green beans with bacon and wild rice. My 5 year old also enjoyed it.This was the first recipe I’ve made of yours and I loved it! Added a dash of white wine and it was just delicious! Can’t wait to try more recipes from your site!Super easy to follow and super delicious! I did find that the chicken breasts needed to be cooked longer than 2-3 minutes on each side to get them brown enough for my liking. I also boiled half a lemon, faced down in the broth to get a stronger lemon flavor. Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. had so much flavor and maybe the best recipes I’ve made off Pinterest. I have to admit sometimes my recipes can be lacking the flavor, and this was full with lemon, garlic and sauté onion. My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. Thanks for a great recipe. Also paired this with brocalli as pictured. perfect!Absolutely DELICIOUS! I was worried at first bc my sauce color didn’t look as dark as the pictures, but the end result was unbelievable, delicious, creamy, almost cheesy. And healthy!!! Love this recipe so much, will definitely be adding to my weekly menu! I loved the flavor!Made this for my husband and I tonight on our Keto diet journey and we both loved it! I doubled the sauce and put it on the broccolini side dish as well. The red pepper kick was a nice surprise. Rather than pounds boneless chicken breast are used chicken cutlets and they came out perfectly. Highly recommend adding will make again!I did not have a shallot so i just used an onion I had on hand . Loved this recipe and my 8yr old and 2 yr old both loved it. I paired it with a cauliflower mash and baked zucchini stiicks. Definitely will make again! A+++. Absolutely wonderful. I added some parboiled diced potatoes to the pan before popping it into the oven, baked about 15 mins… Delicious Thank you for a yummy recipe. This was so good! My picky eaters even liked it! I love the fact that this recipe required only one pan. I doubled the sauce and served it with angel hair. So yummy! 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! Ouch!!!! This was delicious! my husband and I loved it and will make it again!I always tease my husband that he picks food that looks pretty on pinterest with no actual input from people who made it. …therefore,I don’t usually like to make recipes that I get from blogs as the comment section usually says things like “This looks good” or ” I can’t wait to try it!”…which are of no help. However….I fell for it this time…this looked SO good and the recipe looked pretty easy. We made it exactly as written and it was SO AMAZING!!! I don’t know how many times during the meal we just said “this is soo good”. Thank you and thank you to your readers for actually making it before commenting.It turned out so well! Tangy, savory, garlicky creamy goodness! I sauteed the chicken instead of baking it but the sauce was so so good!Is there any way to make this partly ahead of time when guests are coming over?This is a delicious recipe. I used vegetable stock because I had some open and added chicken stock powder. I also used tenderloins and slightly over cooked the chicken probably at the frying stage because I didn’t time it. I only left it in the oven for five minutes. Nevertheless we thoroughly enjoyed it and I will definitely cook it again, hopefully once I buy a skillet I can put in the oven. Thanks for the recipe Marzia.Fantastic recipe. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. I would cook this for other people outside of myself and the lady. May attempt it with prawns and make a pasta out of it in the future.Made this with fish and used dried parsley and dill for the herbs, added with the stock. Amazingly delicious!Made this tonight and it’s amazing! we paired it with a roast capital of Belgium sprouts and red potatoes. this may air the menu once more next week. YUM! wanting forward to making an attempt your alternative recipes.Thank you for a wonderful recipe, I found this when looking for a creamy sauce that didn’t use mushrooms. 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. “Its a WINNER!” Very easy, follow the instructions, incredibly flavorful, couldn’t ask for a better lemon herb chicken recipe and the cream sauce is absolutely to die for definitely do this again thank you.Very nice meal, will make again. Served with cauliflower mash and steamed greens.This is absolutely fantastic! Soooooo flavorful and relatively easy. Put the chicken over angel hair pasta. Highly recommend!Stumbled across this recipe on Pinterest & made for dinner last night. I didn’t know I could make food that tasted so good! Our family loved it! My husband who rarely compliments my dinners, couldn’t stop saying how great this was! Thank you for sharing your talent and recipe!I’ve made this twice. The first time was just ok, nothing I was excited about. I didn’t have a safe pan for the oven and had to transfer it to a Pyrex dish. It didn’t look anything like the pic posted and it tasted just ok. Well about a year later I tried it again and this time with the proper cookware and omg It was amazing!! I really feel like having the oven safe pan made the difference. I bought the thin chicken breast and followed the recipe closely and it turned out perfect! I wish I had taken a picture because it looked just like the featured photo. The only thing I did a little different was that I took the sauce and put it in a measuring cup to make sure I had 1/3 cup like instructed (which surpringly I had just that perfectly). 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. Threw it in the oven for about 15 mins. I let it sit for about 10mins to cool and that’s when it started to look like that pic. I drizzled the sauce over the chicken when serving. My picky 10 yr old cleared his plate and wanted more. My husband said we should open a restaurant, LOL. I served it with linguine, olive oil, parmasean, garlic pasta, oh and garlic knots. Thank you for such a great recipe. This will be a dish served much more frequently now. Made this tonight after finding it on Pinterest – THANK GOODNESS! This is AMAZING! So easy, inexpensive and healthy, it’s just perfect and full of flavors that my family loves. I served it with couscous and peas and it was truly wonderful. This will DEFINITELY be going into our regular rotation, and definitely made when we want to impress guest! AWESOME!I just made this for dinner, my husband and I loved it, so tasty, thank you so much for the recipe.I made this recipe before and loved it. I want to make it tonight but don’t have any cream, is there anything I can substitute?This came out perfect! I cooked the chicken in a skillet instead of oven. I just like the skillet taste better than the oven chicken. But I followed the directions and it was perfect!I made this recipe Tonight in my cast iron skillet and the flavor was spot on. My only issue is my sauce did not get creamy and I followed the instructions to a “T”. Any idea what went wrong?This was super delicious. I made exactly like the recipe and it turned out amazing!Love this recipe left out the onions but still amazing taste and my kids and nephews even ate the chicken which is surprising.OMG!! This is so easy to put together & full of flavour… my partner said it was the most delicious meal I’ve EVER made! 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…. so thank you!Just did a quick search on Pinterest for a low-carb chicken recipe with FLAVOR! Found this recipe in less than 30 seconds and am on my way to the kitchen to make it right now! LOVE these flavors and that I always have the ingredients on hand!Oh my gosh-so yummy! I didn’t change any ingredients but I had to use a baking dish b/c my oven proof skillet is too small. The red pepper flakes add just enough heat but it isn’t painful. My husband loved it! Thank you for this one!So delicious!! Used chicken tenders (because that’s what we had)….amazing!!Hi! Had a query about the portion size. When you say 4 chicken breasts, do you mean 4 chicken breast halves or 4 whole chicken breasts (which means 8 pieces)? I am planning to make this for about 6 people so was wondering if I should double the recipe or not?This is the first thing I ever made for my boyfriend, a year and a half ago. Needless to say… he stuck around.Depending on what I have, I like to fancy this up a bit and turn it into a Chicken Scalopinne with some bacon (prosciutto, same thing), artichokes, mushrooms and capers over angel hair. But it all starts with this sauce. If I’m adding the extra stuff, I try to double the sauce. Honestly, I’ve made this so many times, I don’t even use the recipe anymore… I just eyeball it.Oh my goodness, this recipe is amazing!! I have made it twice now already and my husband loves it! We actually just put the leftovers on top of a salad tonight which was fantastic as well. I think the red pepper flakes really make this dish!This was amazing!! 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! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus. Will make this many many times to come! 🙂I’ve made this 3 times now and it’s perfect every time. I do not have a stove to oven skillet so I did everything per directions except I had to transfer to a baking dish to finish. Great dish for family or company!!! I have to admit, I am TERRIBLE at cooking chicken breasts. They always come out dry, so I was afraid to try this recipe. But I’m SO GLAD I did! The chicken was tender and the lemon garlic cream sauce was seriously like buttery, lemony, garlicky heaven. I actually closed my eyes the first time I tasted it. This is a must try! And pretty easy too!!Awesome awesome awesome recipe! <3Cooked it on the stove and still tastes really good. Did a little tweaking though 'cause we don't have an oven at home. Cooked chicken in the broth, removed the chicken, and added the rest of the ingredients of the broth mixture, cooking it separatedly. Worked!Double thumbs up. I made this for the first one for a quick dinner. Absolutely delicious! Next time I think I’ll add mushrooms. It was delicious, sauce is amazing, a little kick to it but I added lemon pepper seasoning so I’m sure that didn’t help, other than that awesome will try again.I love this recipe! I did a little tweaking for my family’s taste. I added a generous splash of dry white wine in addition to the chicken broth mixture. I find this usually helps speed up the sauce reduction time and it tastes delicious. Taking another commenter’s advice and cooking the shallots and garlic together before adding in the broth mixture. Served over zucchini noodles (I heated up oil, threw in some garlic until almost crispy, “zoodles” on top with some salt, pepper, lemon juice and shredded parm cheese)Made this tonight. Quick, easy and delicious!Made this for Sunday lunch yesterday with tri-color quinoa with onions and celery and roasted asparagus. Awesome recipe!! My hubby and MIL really liked it. I will definitely be adding this to my rotation of meals! Thanks for a great recipe ?The dish turned out absolutely amazing. Next time, I will have to dial it back on the red pepper flakes. I’m a wimp when it comes to adding anything that may be a little spicey. Absolutely delicious. I will definitely be making this again.Hands down the best chicken recipe I have ever tried. I add a little bit more of the red pepper but really easy and tasty, even the next day!Marzia, I’ve never left a review before – you are the first. This dish was amazing. I’m trying to get back on low carb and this recipe jumped out. I followed your excellent directions and my husband and I both loved the results. It is now posted on my Pinterest “keepers” page. I look forward to trying more of your recipes. Thank you!I made this for dinner tonight. I added ground Rosemary to the chicken. I also added a tablespoonful of flour to the pan to thicken the sauce. It was yummy.This was the first dish I’ve cooked for my husband since we got married in November that he got seconds of! The flavor was great very delicious!I have been trying new recipes every week because I am tired of the same old recipes every night. Made this last night and it was a hit! The family loved it. It was easy too! Thanks for the recipe!I made tonight, it has great flavor but the sauce was too thin..couldn’t figure out what I do wrong.I will make this again, my family loved itThis is my favorite recipe of all-time now. I literally have been making batches of just the sauce and putting it over everything! It’s too perfect. 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. Thanks so much for creating this miraculous dish!Good recipe, easy to do, and lots of flavor. Paired with roasted red potatoes, broccoli, and garlic! Lemon taste is subtle–could use a little more than proscribed.Absolutely delicious chicken dish! My kids and husband loved it – next time I will double the recipe to have leftovers.I made extra of the sauce because we’re sauce lovers here. I spooned some over roasted potatoes and it was soooo good!When I make this again, I’ll definitely serve it with potatoes again.Made this tonight and it was great. The only thing is I would double the sauce as it was so good. I followed directions pretty much exactly and this turned out GREAT! Served with orzo pasta and green beans. Yum.Made this tonight, and it was great! I followed the directions exactly, and my husband and seven year old daughter both loved it.This recipe is absolutely delicious!!! We get tired of chicken as we eat it so often, but this has really raised the bar on chicken breast!! Thank you ☺️This recipe is so delicious & easy to make that I make it weekly. My husband who claims his stomach can’t tolerate cream doesn’t even realise it contains cream & eats it contentedly

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil
  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

Ingredients

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil

Instructions

  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.