Welcome to your new favorite weeknight meal! This ultimate skillet chicken recipe features tender, juicy chicken swimming in a luscious lemon garlic cream sauce. It’s an incredibly delicious and surprisingly simple dish that comes together in one pan. Perfect for family dinners or when you want to impress guests without a lot of fuss, this recipe is sure to become a regular in your rotation.
Why You’ll Love This Skillet Chicken Recipe
- One-Pan Wonder: Say goodbye to endless dishes! This recipe cooks entirely in one skillet, making cleanup a breeze.
- Quick & Effortless: You can have a gourmet-tasting meal on the table in about 30 minutes, ideal for busy evenings.
- Incredible Flavor: The rich, tangy, and savory lemon garlic cream sauce truly elevates simple chicken to something special.
- Tender, Juicy Chicken: By searing and then finishing in the oven, your chicken will always come out perfectly cooked and moist.
- Versatile: This adaptable chicken skillet dish pairs well with various sides and welcomes slight flavor adjustments to suit your taste.
Ingredients
Creating this amazing skillet chicken recipe requires just a few staple ingredients, most of which you likely have on hand. Gather these fresh components to make your lemon garlic cream sauce shine:
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
- 1 cup chicken stock (low-sodium recommended)
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic cloves (about 3-4 cloves)
- ½ teaspoon red pepper flakes (adjust to taste for desired heat)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (about 1 large)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons fresh chopped parsley or basil, for garnish
- Suggested for serving: Cooked rice, pasta, or sautéed vegetables (like broccolini)
Notes & Substitutions
- Chicken: For even cooking, pound chicken breasts to about ½-inch thickness. Boneless, skinless chicken thighs also work wonderfully and stay very moist.
- Shallots: If you do not have shallots, finely diced red onion is a good substitute, offering a similar mild onion flavor.
- Heavy Cream: Use full-fat heavy cream for the best results. Low-fat dairy products may curdle when combined with lemon juice.
- Lemon Juice: Always opt for freshly squeezed lemon juice. It provides a brighter, more vibrant flavor compared to bottled varieties.
- Red Pepper Flakes: Feel free to adjust the amount of red pepper flakes based on your preference for spice. For no heat, omit them, or use a pinch of smoked paprika for a mild flavor.
- Fresh Herbs: Fresh parsley or basil offers the best bright finish. If using dried herbs, remember to use about one-third the amount of fresh herbs.
Equipment
You won’t need many special tools for this easy skillet chicken recipe. A good quality skillet is key!
- Large oven-safe skillet (a 10-12 inch cast iron or stainless steel pan works best)
- Meat mallet (optional, for flattening chicken)
- Measuring cups and spoons
- Whisk
- Tongs
- Instant-read meat thermometer
Instructions
Follow these simple steps to create a delicious and tender skillet chicken recipe with an irresistible lemon garlic cream sauce.
- Prepare the Chicken: Place your boneless, skinless chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound them down to a uniform ½-inch thickness. This ensures even cooking. Season both sides of the chicken generously with salt and freshly ground black pepper.
- Make the Broth Mixture: In a 2-cup measuring cup or a small bowl, whisk together the chicken stock, fresh lemon juice, minced garlic, and red pepper flakes. Set this aside.
- Preheat Oven: Position an oven rack in the lower third of your oven. Preheat your oven to 375°F (190°C).
- Sear the Chicken: Heat the olive oil in your large oven-safe skillet over medium-high heat until shimmering. Carefully add the seasoned chicken breasts to the hot skillet in a single layer, being careful not to overcrowd the pan. Sear for 2-3 minutes per side, until beautifully golden brown. Do not worry if the chicken is not cooked through at this point; it will finish cooking in the oven. Remove the seared chicken to a clean plate and set aside.
- Sauté Shallots & Deglaze: Reduce the heat under the skillet to medium. Add the finely diced shallots to the skillet and cook for 2-3 minutes until they begin to soften and become fragrant. Pour in the chicken broth mixture you prepared earlier. Using a whisk or a wooden spoon, scrape the bottom of the pan to loosen any browned bits (this is called deglazing and adds incredible flavor to your sauce!).
- Reduce the Sauce: Increase the heat back to medium-high and bring the sauce to a gentle simmer. Continue to cook, stirring occasionally, for 10-15 minutes, or until the liquid has reduced to about ⅓ cup and the sauce has thickened slightly. This step concentrates the flavors.
- Finish the Sauce: Remove the skillet from the heat. Add the salted butter and whisk continuously until it melts completely into the reduced sauce, making it smooth and glossy. Next, stir in the heavy cream. Whisk gently to combine everything thoroughly. Return the skillet to the stove over a very low flame for just about 30 seconds to warm the cream. It is crucial not to allow the sauce to boil after adding the heavy cream, as this can cause it to curdle. Understanding the culinary science behind cream sauces can help prevent common issues like curdling.
- Combine & Bake: Remove the skillet from the heat. Return the seared chicken breasts to the pan, nestling them into the rich lemon garlic cream sauce. Spoon some of the sauce over the top of each chicken piece.
- Final Cook: Carefully transfer the entire skillet to your preheated oven. Bake for 5-8 minutes, or until the chicken is completely cooked through. An instant-read meat thermometer inserted into the thickest part of the chicken should register 165°F (74°C). For food safety, the USDA recommends a safe internal temperature for chicken.
- Serve: Garnish the finished skillet chicken with fresh chopped parsley or basil. Serve warm with additional lemon slices on the side and your choice of prepared rice, pasta, or sautéed vegetables like broccolini. Enjoy this flavorful dish immediately!
Pro Tips for Perfect Skillet Chicken
- Even Cooking: Pounding your chicken breasts to a uniform thickness is crucial for ensuring every piece cooks evenly and remains juicy.
- Sauce Reduction: Don’t rush the sauce reduction step. Allowing it to simmer and reduce properly concentrates the flavors and gives your sauce the perfect body.
- Temperature Control: Be mindful after adding heavy cream. Avoid boiling the sauce once the cream is in to prevent it from separating or curdling, especially with the lemon.
- Deglazing the Pan: Those browned bits (fond) stuck to the bottom of the skillet after searing the chicken are packed with flavor. Scrape them up vigorously when you add the broth mixture.
- Doneness Check: An instant-read meat thermometer is your best friend for perfectly cooked chicken. Always aim for 165°F (74°C) to ensure it’s safe and juicy.
- Resting Time: While not explicitly listed, allowing the cooked chicken to rest for a few minutes on a plate before slicing helps the juices redistribute, ensuring maximum tenderness.
Serving, Storage, & Variations
This easy skillet chicken recipe is incredibly versatile and makes a wonderful centerpiece for any meal.
Serving Suggestions
- Serve this delicious lemon garlic cream chicken over your favorite pasta, fluffy white rice, creamy polenta, or smooth mashed potatoes to soak up every drop of that incredible sauce.
- Pair it with a side of roasted asparagus, steamed green beans, or a simple garden salad for a complete and balanced meal.
- Offer some crusty artisan bread on the side – it’s perfect for dipping into the rich, flavorful sauce.
Storage & Reheating
- Store any leftover skillet chicken in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of extra chicken stock or water to the pan or microwave-safe dish. This helps to loosen the sauce and prevents the chicken from drying out.
- Gently reheat on the stovetop over low heat until warmed through, or use your microwave in short bursts.
Flavor Variations
- Add Capers: Stir in a tablespoon of briny capers at the very end for an extra burst of salty, tangy flavor.
- White Wine: For a more complex depth, deglaze the pan with a splash (about ¼ cup) of dry white wine like Pinot Grigio or Sauvignon Blanc before adding the chicken broth.
- Mushrooms or Spinach: Sauté sliced cremini mushrooms or wilt a handful of fresh spinach along with the shallots to add more vegetables to your chicken skillet.
- Lemon Zest: For an even brighter citrus punch, grate in some fresh lemon zest along with the lemon juice or as a garnish.
- Different Herbs: Experiment with other fresh herbs like chopped rosemary or thyme for an earthier, more robust flavor profile in your cream sauce.
Nutrition
Nutritional information is approximate and can vary based on specific ingredients and brands used.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 302 kcal |
| Carbohydrates | 7g |
| Protein | 27g |
| Fat | 18g |
| Fiber | 1g |
| Sugar | 3g |
Note: Nutritional values are estimates only and can vary based on specific ingredients and brands used.
Frequently Asked Questions (FAQ)
- Can I use boneless chicken thighs instead of breasts? Absolutely! Boneless, skinless chicken thighs are a great alternative and often stay even juicier; they may require a slightly longer cooking time to reach 165°F.
- Can I cook this recipe entirely on the stovetop? Yes, you can. Ensure the chicken cooks through by continuing to pan-fry it after searing, and confirm the sauce is adequately reduced for thickness.
- My sauce is too thin, how can I thicken it? If your sauce is too thin, continue to simmer it gently to reduce more. Alternatively, you can whisk in a cornstarch slurry (1 tsp cornstarch mixed with 1 tsp cold water) or stir in a tablespoon of grated Parmesan cheese.
- Can I prepare this recipe ahead of time? This dish is best served fresh for optimal texture and flavor. However, leftovers can be reheated gently with an extra splash of chicken stock or water.
- Can I substitute regular milk for heavy cream? It is not recommended to substitute milk for heavy cream in this particular skillet chicken recipe. Milk has a lower fat content and is much more prone to curdling, especially when combined with acidic lemon juice.
- What skillet size is best for this recipe? A large 10-12 inch oven-safe skillet is ideal. This size allows you to brown the chicken without overcrowding and provides enough surface area for the sauce to reduce properly.
Conclusion
This ultimate skillet chicken recipe with a bright lemon garlic cream sauce proves that incredible flavor doesn’t have to be complicated. It’s a truly simple, one-pan meal that delivers tender, juicy chicken enveloped in a rich and tangy sauce, perfect for any night of the week. We designed this dish to be beginner-friendly and time-saving, so you can enjoy a delicious homemade dinner without the fuss. Give this fantastic chicken skillet a try tonight; it’s guaranteed to become a family favorite! We can’t wait to hear how much you love it!