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healthy lemon chicken recipe
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5 from 1 vote

Lemon Chicken Recipe

Our lemon chicken recipe is quick and straightforward. You’ll only need a few basic ingredients to cook up some deliciously tender and juicy chicken with a creamy, silky smooth sauce. And the best thing about it is that everything is done in one pan, making the plating and cleaning easier!
Prep Time5 mins
Cook Time30 mins
Inactive Time15 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Keyword: chicken recipe, Lemon Chicken, Lemon Chicken Recipe
Servings: 4 servings
Calories: 426kcal
Author: Luna Regina


  • 24 oz skinless boneless chicken breast 4 medium breasts
  • 1 1/2 tbsp olive oil divided
  • 1/2 tsp salt divided
  • 1/4 tsp ground black pepper
  • 1 tbsp dried thyme
  • 2 tsp garlic minced, divided
  • 1 tbsp shallot 
  • 2 tbsp unsalted butter
  • 1/4 cup flour
  • 1 1/2 cups unsalted chicken broth
  • 1/3 cup whole milk
  • 1/3 cup heavy cream
  • 2 tbsp lemon juice
  • 1 tbsp dill
  • 1 tsp parsley
  • 1/4 tsp red pepper flake
  • 5 lemon slices


  • Brine the chicken breasts and pat dry. Split each breast halfway to form a pocket.
  • Make the marinade mixture from: kosher salt, ground black pepper, dried thyme, 1 teaspoon of garlic, and 1/2 tablespoon of olive oil. Season the chicken breasts with the marinade mixture on both sides and inside of the pockets. Let the chicken sit for 10 minutes.
  • Heat 1 tablespoon olive oil in a large cast-iron pan over medium-high heat.
  • Add chicken to the pan and sear the first side for 10 minutes until golden brown. Flip them over and spend about 8 minutes to sear the other side. Transfer the chicken to a clean plate, set aside.
  • In the same pan, add shallots, 1 teaspoon of garlic, and butter. Reduce the heat to medium-low. Stir them around for about 1 minute.
  • Add flour in, stir for 1 minute.
  • Add chicken broth in. Let simmer and whisk for 2 minutes.
  • Add whole milk in, stir for 1 minute.
  • Add the chicken breasts back in, following with heavy cream.
  • Add lemon juice in, whisk gently and let simmer for 3 minutes so the cream comes in harmony with the rest.
  • Add lemon slices to the pan for fragrance.
  • Sprinkle chopped fresh dill, parsley, and red pepper flakes on top, let them sit on the heat for extra 2 minutes.



If the sauce reduces too quickly, add 1/4 cup of water to thin it out and cook to your desired consistency.


Serving: 1serving | Calories: 426kcal | Carbohydrates: 12g | Protein: 42g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 401mg | Potassium: 672mg | Fiber: 1g | Sugar: 3g | Vitamin A: 147IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 2mg