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Creamy Lemon Chicken with sauce in a cast iron skillet

Creamy Lemon Chicken

Our easy Creamy Lemon Chicken is coated in a luscious creamy lemon sauce and can be ready in 30 minutes! Perfect for a weeknight meal or company!
Course Main Course
Cuisine American
Keyword Creamy Lemon Chicken, creamy lemon chicken recipe, how do I make creamy lemon chicken, how to make creamy lemon chicken
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 508kcal
Author Kathleen


  • 1/2 cup all-purpose flour plus 1 tablespoon~divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 chicken breast halves boneless and skinless
  • 1/4 cup unsalted butter cubed
  • 1 cup chicken broth
  • 1 cup heavy whipping cream ~divided
  • 3 tablespoons fresh lemon juice
  • 1 large lemon thickly sliced optional
  • 1 fresh lemon zest optional
  • 1 tablespoon Italian parsley roughly chopped, optional


  • Remove chicken from packaging and dry with paper towels.
  • Add 1/2 cup flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a 1-gallon resealable plastic bag.  Add chicken, a few pieces at a time, and shake to coat, shaking off excess flour as you remove it from the bag.
  • In a 12-inch skillet, melt butter.  Add the coated chicken pieces and cook over medium heat, 7-9 minutes per side or until chicken is cooked and an instant-read thermometer reads 170 degrees.  Remove chicken to a plate and loosely cover with aluminum foil to keep it warm.
  • Add the chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, lifting up any brown bits on the bottom of the pan. Reduce the heat and simmer, uncovered, about 8 minutes. 
  • Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes or until the broth is reduced to about 1/3 of a cup. Remove the lemon slices to the plate of chicken.
  • Stir in 3/4 cup cream and the lemon juice and simmer over medium-low heat for about 5 minutes.  Add remaining 1 tablespoon flour and remaining 1/4 cup cream to the skillet and whisk until smooth. 
  • Bring sauce to a boil; cook for 1-2 minutes or until sauce has thickened.
  •  Slip the chicken back in the sauce and flip it over once to coat. Garnish with caramelized lemon slices, lemon zest, and parsley as desired.


Serving: 1serving | Calories: 508kcal | Carbohydrates: 18g | Protein: 28g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 184mg | Sodium: 663mg | Potassium: 575mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1347IU | Vitamin C: 28mg | Calcium: 58mg | Iron: 1mg