Creamy Lemon Garlic Boneless Chicken Breast
Creamy Lemon Garlic Boneless Chicken Breast – Easy, spicy and loaded with flavor. A tasty weeknight meal that only takes 30 minutes to make.
There is nothing like a home cooked meal. The thing is, who has the time? This is especially the case for those who enjoy intensely flavored food. Although bold, the complex flavors featured in this type of cuisine often need time to develop. Fortunately, that isn’t the case with this delectable chicken recipe. In fact, it takes about 30 minutes so you definitely want to try this after a busy day at work. Most hear “quick chicken recipes” and think something along the lines of pan cooked chicken with dry seasonings or one involving a grill pan but this one features a rich, creamy sauce reminiscent of something you would have cooking low and slow for hours.
Once you take a bite, you notice that this Creamy Lemon Garlic Boneless Chicken Breast is cooked perfectly. It is firm yet tender and juices escape every inch as you chew. Next up is the sauce. Aside from the richness, it has this pungent note of garlic that commands the attention of your taste buds but does not overwhelm.
Garlic releases oils when cooked and those oils infuse nicely into this sauce. Then the lemon comes in. Garlic with the sweet, tart and very bright flavor of lemon greatly enhances any sauce and this one is no different. It’s deep and rich yet light, bright and pungent.
For the best results, focus on using quality ingredients. Try organic chicken (if you have not already done so), buy quality garlic, and the freshest lemons you can get your hands on. It is very important to make the right selections with simple recipes like this.
This Creamy chicken pairs well with rice, pasta and most vegetables but the choice is yours 🙂
Enjoy!
Creamy Lemon Garlic Chicken Breast
Ingredients
- 1 1/2 - 2 pound boneless chicken breast
- 2 tablespoons olive or canola oil
- ¾ teaspoon seasoning or more (I used creole seasoning)
- ½ medium onion diced
- 1 teaspoon minced garlic or 1/2 tablespoon garlic powder
- ¼ cup tomato puree
- 1 teaspoon thyme or ,Italian seasoning
- 1/4 cup milk
- ¼ cup cream (heavy or whipping cream)
- ½ -1 cup broth or water
- ½ teaspoon smoked paprika
- ½ teaspoon white pepper or black pepper
- 1-2 tablespoons chopped parsley
- Salt to taste
- 1/2 -1 Lemon Freshly squeezed Juice
- Lemon slices or wedges , to serve
Instructions
- Rinse chicken breast, season with seasoned creole seasoning and salt.
- Set aside in a large sauce pan or large skillet. Heat oil over medium heat, until hot, and then add the chicken, brown about 3-5 minutes on each side to ensure even brownness .
- Remove chicken and set aside.
- Drain oil and leave about 2 tablespoons.
- Add onions, followed by minced garlic. Stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley, ½ cup broth, lemon juice, salt and pepper.
- Bring to a boil and let it simmer for about 5-7 minutes.
- Then add chicken. Adjust sauce thickness and seasonings with water or broth, salt according to preference.
- Simmer for a minute or 3-5 minutes .If you have thick cuts of chicken you might have to cook it longer , until chicken is fully cooked . Add lemon slices if desired ,Remove from heat and serve warm.
Tips & Notes:
Nutrition Information:
This was soooo good
Thank you for trying this out, Niki! 🙂
Hi Immanuel
Your receipe was awesome! I sliced up the chicken before putting it backninto the sauce. I added a lot of aparagus and simmered for a bit. Let me tell you, that aparagus was absolutely tasty. I poured it over fettuccine noodles and was very pleased with the outcome.
Sorry Imma, my phone auto correct.
No worries!
WOOHOO!Thanks so much for the feedback, Sharlene. Am loving the asparagus addition.
My husband is suppose to be dairy free, he is a dialysis patient. Could I use almond milk in this recipe? Thanks so much.
Hi Anita! Yes, you can.
It was delicious. Thanks!
Awesome!! Thanks for letting me know, Val :)!
I was wondering what is a Creole seasoning and is that something I could buy or make my own? Thanks
HI, Joanne. You can make it at home using this recipe >>> https://www.africanbites.com/creole-seasoning/ or buy them at the grocery store.
Just tried this today and it was delicious!!! Pinned it and now one of my faves. Thank you so much for sharing. I’ve been looking everywhere for a boneless skinless chicken breast recipe that doesn’t leave the meat dry and actually tastes good, this did the job. Thanks again.
Yaay! Glad it turned out great for you, Joanne. This is one of my fave chicken breast recipes, too.
Hi, is it 1/2 an onion or 1/2 T—-that would seem like very little.
It’s 1/2 medium onion diced. Recipe has been updated . Thanks!
Hi! This is the first recipe that I tried from your webpage, and i’ve been coming back ever since. Easy, good and really different from what my swedish friends and I are used to. This chicken is great btw ^^
Oh thank you! Happy to hear it worked out well.
What tomato sauce do you use?
I used hunts tomato sauce(puree)
What creamy brand did your use?
I usually get the store-brand, make sure it’s heavy cream
Now this is my kind of recipe. Lemon is such a nice fresh flavor and I am truly a sucker for anything creamy. Sweet or savory. I love creole seasoning, but I was actually thinking of using something like Old Bay to switch it up a bit.
Thanks Danielle! Old bay seasoning will work as well. Taste as you go.
Hi hon, my husband is allergic to thyme or italian season due to the thyme so I can’t use those two ingredients. What can I add to replace that.
Hi Jamie,
Oregano and basil would do just fine .
Hello Imma,
This recipe looks super yummy yum yum!
I’m going to try this, but with coconut milk
Instead of cow’s milk.
Thanks so much for this recipe!
Awesome! Do let me know how it works out for you. Thanks !
Wow very nice food pls send me more.
Love thola
Hi Imma,
I love your recipes, I’ve tried many and have never been disappointed! This one looks delicious but I have a dairy intolerance(casein). Can I substitute coconut milk and cream?
Thanks, tracey
Aww..Thanks for letting me know Tracy ! You are too kind! You sure can make these substitutes. Don’t forget to adjust coconut milk to suit your taste buds and desired sauce thickness. Chicken broth would help as well.
Thanks for the recipe. Don’t seem to be able to find the use of lemon in the recipe. How many lemon do you use?
Thanks,
Kate
Hi Kate! I used juice from 1/2 a lemon. And sliced the rest . You may use the whole lemon if desired – adjust to taste preference. Am trying to please different tastebuds in my family – some don’t like as much lemon as others do. So I add just enough lemon juice and throw in lemon slices – for those that prefer more lemon .Thanks for pointing it out to me.