Creamy Lemon Garlic Chicken

Creamy lemon garlic chicken on a skillet served with a mouthwatering sauce. Dinner is ready in 20 minutes with this recipe.

One of my blog’s most popular chicken recipes is creamed garlic chicken. Everyone likes chicken in a creamy, garlicky sauce, so it’s a no-brainer why this meal is so popular.

In addition, my son enjoys it. With Parmesan garlic noodles, he wants the creamy garlic chicken.

His new favorite dish is this creamy lemon garlic chicken, which is even better and more delectable than his previous favorites.

There are so many flavors in this recipe that it’s an excellent accompaniment for spaghetti, rice, or noodles, but it’s also deliciously served on its own. Little G always begs me for the dish, so it’s understandable.

Chicken breasts (boneless and skinless for a healthier finish) or chicken thighs can be used for the chicken. As you may recall, Little G enjoys the skin of chicken but not the breasts.

Deliberately avoid chicken thighs with visible bones by purchasing skin-on, bone-in versions instead. For Little G, it’s purely a matter of choice. The chicken thighs can be pan-fried to a golden brown and crispy perfection once the bones have been removed.

This recipe dramatically benefits from the addition of these tiny tweaks.

I like to combine Asian and Western cooking techniques for flavorings. The creamy lemon garlic sauce was flavored with mirin and sake, two Japanese cooking spirits.

For those who lack them, it’s perfectly acceptable. White wine and sugar might help to bring the tastes together. If you cannot drink alcohol, you can still enjoy this dish.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 612 calories.

With this recipe, what are its complementary dishes?

I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.



  • Salt
  • 1/4 cup of white wine or Japanese cooking sake
  • 1/8 teaspoon salt or to taste
  • 1 teaspoon sugar
  • 1/4 cup whipping cream
  • 1/2 small lemon, cut into slices
  • 3/4 cup chicken broth
  • 1 1/2 lbs. chicken thighs, deboned but skin-on
  • 12 cloves garlic, peeled
  • 1 teaspoon chopped Italian parsley leaves
  • 2 tablespoons mirin (optional)
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons olive oil
  • Ground black pepper


  1. Keep the skin on the chicken thighs after deboning them. To witness a demonstration of how to debone chicken thighs, please visit this page. Salt and black pepper should be applied to both sides of the chicken.
  2. A medium-sized skillet (ideally made of cast iron) has been heated with 1 tablespoon of olive oil. Pan-fry the chicken until crispy and browned on all sides. The chicken should be removed from the pan and left aside.
  3. Add the remaining olive oil to a medium-sized skillet and sauté the garlic until it begins to color slightly. Add the chicken stock and cook until it begins to bubble. Add the lemon juice and zest. Allow the meal to boiling for a few more minutes before serving. Return the chicken to the pan. The sauce should be a little less thick. Remove from the heat and serve immediately after adding the parsley.


  • You can use bone-in or skin-on chicken breasts or thighs for this recipe.

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