Creamy Lemon Chicken Garlic

This creamy lemon chicken with garlic is my go to when I want something fast but crave restaurant quality comfort. The citrus brightens every bite and the sauce is so rich you will want something to mop up every last drop. I first whipped this up on a night when my family was tired and hungry and now it is always in my dinner rotation.

My kids request this when they need a little comfort food and no one ever guesses how simple it is to make. When we come home tired I know this will still make everyone happy.

Ingredients

• Thin sliced chicken breasts: They cook quickly and stay juicy Look for pieces with even thickness for the best results
• Salt and pepper: These basics keep things balanced Use a flaky or kosher salt for best flavor
• Olive oil: Helps in searing and adds richness Choose extra virgin for best taste
• Chicken broth: The base of the sauce Use low sodium if you like to control salinity
• Lemon juice: Brings the brightness Fresh squeezed always has the most zing
• Garlic: Adds that savory warmth Be sure to use fresh and mince it fine for best flavor
• Butter: Makes the sauce velvety Choose high quality for even richer taste
• Heavy cream: Gives the finished dish a silky finish and rounds out the acidity If you have freshly opened cream it tastes best
• Dill: Adds a fragrant herbal lift Fresh is ideal but dried works if that is all you have

Step by Step Instructions

Season the Chicken:

Pat the chicken breasts dry with paper towels then sprinkle both sides evenly with salt and pepper This helps the pieces brown and builds layers of flavor right away

Sear the Chicken:

Heat a large heavy bottomed skillet over medium heat Pour in the olive oil and wait until it shimmers Carefully lay in the chicken and let it cook without moving it on the first side for about four minutes until golden brown Flip and cook on the other side for another four minutes until cooked through and no longer pink inside Remove the chicken to a plate and tent loosely with foil to keep warm

Deglaze the Pan:

Pour the chicken broth into the hot empty pan Scrape up any browned bits from the bottom using a wooden spoon These are packed with flavor Whisk in the lemon juice and add the minced garlic letting everything come to a lively boil

Reduce the Sauce:

Let the liquid bubble and reduce by half which takes about ten minutes This step gives you a more concentrated sauce that clings to the chicken

Finish the Cream Sauce:

Lower the heat and whisk in the butter until melted smoothly Then pour in the heavy cream stirring gently until the sauce is creamy and coats the spoon

Return Chicken and Add Dill:

Nestle the chicken pieces back into the skillet Spoon some sauce over each piece and scatter over the fresh dill Let it all warm together for about one minute

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Dill became my favorite herb after making this and it always reminds me of my grandmother’s garden Even if my family is tired just the smell of that sauce brings everyone to the table with smiles

Storage Tips

This chicken stores well in an airtight container in the fridge for up to three days Reheat gently on the stove or in the microwave and add a splash of broth or cream to loosen the sauce if needed You can also freeze the cooked chicken and sauce together for up to one month and thaw in the fridge overnight before reheating

Ingredient Substitutions

Instead of chicken breasts try boneless skinless thighs for an extra juicy dish If you are out of dill you can use tarragon parsley or even a tiny bit of rosemary Lemon zest will boost the citrus if your lemons are small or not as juicy

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Serving Suggestions

This sauce begs for something to soak it up like mashed cauliflower or cauliflower rice For a heartier meal put the chicken over buttery noodles or serve with a medley of roasted vegetables Whatever you choose keep something on the plate that will help catch all that sauce

Cultural Context

Creamy chicken with lemon and herbs is a twist you will find in both Greek and Mediterranean American kitchens Adding a burst of garlic and that swirl of cream is classic comfort food with just enough sophistication for company It is amazing how everyday ingredients can become something you will crave again and again

Frequently Asked Questions

→ How do I keep the chicken juicy?

Use thin-sliced breasts and avoid overcooking. Sear until golden, then finish gently in the creamy sauce.

→ Can I use boneless thighs instead?

Yes, boneless skinless thighs work well. Simply adjust cook time for thicker pieces to ensure doneness.

→ Is heavy cream necessary?

Heavy cream creates a rich, velvety sauce. For a lighter touch, try half-and-half, but note the sauce may be thinner.

→ Which sides pair best?

Serve with cauliflower rice, mashed cauliflower, or steamed greens to soak up the sauce's flavors.

→ Can this dish be made ahead?

The chicken and sauce hold up well. Reheat gently to maintain the creamy texture and avoid separating.