This delightful Creamy Skillet Lemon Chicken is an easy, flavorful dinner that’s perfect for busy weeknights. A silky lemon sauce enriched with cream cheese gives this chicken a bright, tangy finish that the whole family will love.
Lemon and chicken are a classic pairing, and this creamy skillet version has become a favorite at our table. Thin chicken breasts sear quickly to a golden brown while staying juicy inside. The cream cheese gives the sauce a tang and body that heavy cream alone doesn’t achieve.
Serve this with a simple side such as a green salad, mashed potatoes, roasted vegetables, or crusty bread. It also pairs well with orzo, steamed green beans, or your favorite grain for a complete meal.
Why You Will Love This Creamy Skillet Lemon Chicken Recipe:
- Quick and simple to prep. With basic ingredients and minimal prep, this dish comes together fast—ideal for weeknights.
- Cozy and comforting. The lemon brightens the dish while the creamy sauce feels comforting and satisfying.
- Versatile with sides. This chicken complements salads, potatoes, roasted vegetables, or pasta—pick what your family enjoys.
Recipe Ingredients:
- chicken: Use very thin boneless skinless chicken breasts. If breasts are thick, slice lengthwise to about 1/2 inch thickness so they cook quickly and evenly.
- seasoning: Salt, black pepper and garlic powder are all you need. Optional: a pinch of paprika or Italian seasoning.
- olive oil: Extra virgin olive oil for searing.
- chicken broth: Helps loosen the sauce when combined with cream cheese. Low-sodium broth is preferred; you can substitute part with white wine for extra depth.
- garlic: Freshly minced garlic sautéed in butter adds great flavor.
- butter: Unsalted butter for the sauce (salted works if that’s what you have).
- cream cheese: Full fat cream cheese melts more smoothly and gives the best texture.
- lemon juice: Freshly squeezed is best. Lemon zest and slices are great for garnish and extra brightness.
- parsley: Optional garnish; other fresh herbs like chopped basil also work well.
Step-By-Step Instructions:
- Pat the chicken dry and season both sides with salt, pepper and garlic powder.
- Heat a large (12-inch) skillet over medium-high heat until very hot. Add olive oil and heat until shimmering.
- Add the chicken and cook without moving for 4–5 minutes, until it releases easily from the pan and is golden. Flip and cook another 4–5 minutes, or until the internal temperature reaches 165°F. Remove chicken and tent with foil to keep warm.
- Reduce heat to medium. Pour in 2/3 cup chicken broth and scrape up browned bits from the pan to deglaze.
- Add butter and let it melt. When it begins to bubble lightly, stir in minced garlic and cook for about 1 minute.
- Add the cream cheese and whisk until it melts and becomes smooth. If it looks slightly separated at first, keep whisking and it will come together.
- If needed, add a bit more chicken broth to reach your preferred sauce consistency. Remove from heat and stir in the lemon juice.
- Return the chicken to the skillet, spoon the sauce over the pieces, season to taste with salt and pepper, and serve topped with lemon zest and chopped parsley if desired.
Recipe Tips
- Get the pan really hot. A hot pan and hot oil produce the best golden sear.
- Choose full-fat cream cheese. It melts more smoothly; low-fat varieties can separate when heated.
- Keep chicken thin. Aim for no more than 1/2 inch thickness so it cooks in the suggested time.
Storage:
Store leftovers in a shallow airtight container for 3–4 days. The shallow container helps keep the chicken coated in sauce. Reheat gently in the microwave or bake at 350°F for about 10 minutes until warmed through.
Other Simple Chicken Recipes:
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Baked Cashew Chicken
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Baked Orange Chicken Sheet Pan Dinner
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Creamy Chicken Thighs with Mushrooms
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Easy White Wine Chicken Recipe
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Creamy Skillet Lemon Chicken
Ingredients
- 4 thin chicken breasts, approx. 1 ½ lbs.
- 1/2 tsp sea salt, pepper and garlic powder, to season chicken
- 1 T olive oil
- ⅔-1 c chicken broth
- 2 garlic cloves, minced
- 2 T butter
- 3 oz. cream cheese
- ½ tsp pepper
- ¼ c lemon juice
- chopped parsley, lemon zest, optional, for garnish
Instructions
-
Pat chicken dry and season with salt, pepper and garlic. Heat a large skillet over medium-high heat, add olive oil and allow to get very hot.
-
Cook the chicken 4–5 minutes per side until golden and an instant-read thermometer reads 165°F. Remove and tent with foil.
-
Lower heat to medium. Add 2/3 cup chicken broth and scrape up browned bits. Stir in butter and cook until lightly bubbling, then add minced garlic for about 1 minute.
-
Whisk in cream cheese until smooth, adding extra broth if needed to thin the sauce. Remove from heat and stir in lemon juice.
-
Return chicken to the pan, spoon sauce over it, season to taste, and serve with lemon zest and parsley if desired.
Notes
Use full fat cream cheese for best results. Lower-fat dairy can separate when heated; full-fat yields the creamiest sauce.
Make sure your chicken breasts are very thin. The cook times assume thin breasts no thicker than 1/2 inch; thicker pieces will need more time.
Storage: Leftovers keep 3–4 days in a shallow airtight container. Reheat in the microwave or warm in a 350°F oven for about 10 minutes.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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