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Creamy Lemon Herb Chicken
Sophia Ramirez

Creamy Lemon Herb Chicken

A fast, elegant skillet dinner featuring juicy chicken breasts in a bright, creamy lemon herb sauce. Ready in 30 minutes for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts, pounded to even thickness
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream or half-and-half
  • ½ cup low-sodium chicken broth
  • 1 large lemon, juiced and zested
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup freshly grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped
  • Salt and black pepper to taste

Equipment

  • Large skillet cast iron or stainless steel
  • Instant-Read Thermometer for checking doneness
  • Meat mallet for pounding chicken to even thickness
  • Wooden spoon or spatula

Method
 

  1. Season chicken breasts generously with salt and pepper on both sides.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and cover loosely with foil.
  3. Reduce heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant, stirring constantly.
  4. Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  5. Stir in lemon juice, lemon zest, dried oregano, and red pepper flakes if using. Simmer for 3-4 minutes until the sauce begins to thicken.
  6. Whisk in Parmesan cheese until melted and the sauce is smooth.
  7. Return chicken to the skillet and spoon sauce over the top. Simmer for 1-2 minutes to heat through.
  8. Garnish with fresh parsley and serve immediately.

Notes

For the juiciest chicken, pound breasts to even thickness and use an instant-read thermometer to ensure doneness at 165°F. Let the chicken rest for 5 minutes before serving to lock in juices.