Creamy Lemon Chicken

4.69 from 19 votes
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Experience the ease and flavor of Creamy Lemon Chicken, a perfect dish that combines juicy chicken and tender asparagus in a rich, lemon-infused cream sauce. This simple, one-skillet meal is ready in under 30 minutes, making it a quick and satisfying option for any night of the week.

Close-up shot of Creamy Lemon Chicken in a skillet with asparagus, lemon slices, and a sprinkle of parmesan cheese.


Indulge in the vibrant flavors of our Creamy Lemon Chicken, a dish that perfectly combines zesty lemon and tender chicken in a rich, creamy sauce. This easy-to-make recipe, ideal for busy weeknights, is prepared in a single skillet and ready in less than 30 minutes, making it not just delicious but also incredibly convenient. It’s gourmet food made right at home! It is also one of my personal favorites, right next to that other creamy garlic chicken with asparagus recipe.

Why We Love This Chicken Recipe

  • One-Pan: This recipe requires only one skillet, simplifying both cooking and cleanup.
  • Quick: Ready in under 30 minutes, it’s perfect for a last-minute meal without compromising on taste.
  • Flavorful: Combining the tang of lemon with the richness of cream and the goodness of asparagus, this dish is a fantastic blend of flavors.

Ingredients For Creamy Lemon Chicken

  • Chicken Breasts: You’ll need four boneless, skinless chicken breasts.
  • Asparagus: Adds a crunchy texture and a dose of greens.
  • Lemon Juice: Infuses the dish with a fresh, citrusy zing.
  • Parmesan Cheese: Offers a subtle nuttiness and helps thicken the sauce.
  • Half & Half: Creates a luxuriously creamy texture.
  • Garlic: Adds depth and aroma to the sauce.
  • Italian Seasoning: Brings in a blend of classic herbs for enhanced flavor.
  • Butter & Olive Oil: Used for cooking.
  • Onion
  • Flour: Helps thicken the sauce.
  • Salt & Pepper: For seasoning and enhancing overall taste.

How To Make Creamy Lemon Chicken

This is one of the easiest chicken dinners you’ll ever make. The combination of seared chicken and asparagus in a delightful creamy lemon sauce will surely be a hit with everyone at the table.

  1. Season: Generously season the chicken breasts with with salt, pepper, and Italian seasoning.
  2. Cook the Chicken: Heat oil in a large skillet over medium heat. Place the chicken in the skillet and cook for about 6 minutes on each side or until the chicken is cooked through. Once cooked, remove the chicken from the skillet and set it aside.
  3. Cook the Veggies: In the same skillet, melt a tablespoon of butter. Add the sliced onions and asparagus and sauté for about 4 minutes, or until the asparagus is tender but still crisp.
  4. Make the Cream Sauce: In a mixing bowl, whisk together Half & Half, flour, Parmesan cheese, lemon juice, garlic, salt, and pepper. Pour the mixture into the skillet with the asparagus and onions. Bring the sauce to a boil, stirring continuously, then reduce the heat to let it simmer.
  5. Finish: Return the cooked chicken breasts to the skillet and simmer for 3 minutes, ensuring the chicken is heated through and the sauce thickens slightly.
Close-up shot of chicken breasts cooked in a creamy lemon sauce with asparagus.

Recipe Tips And Variations

  • Preventing Sauce Curdling: Keep whisking and keep the heat at medium when you add in the sauce. High heat can cause the dairy to separate.
  • Chicken Preparation: For even cooking, try to use chicken breasts that are similar in size so they cook evenly and at the same time. If the breasts are thick, consider pounding them to an even thickness or slice them horizontally to create thinner cutlets.
  • Sauce Consistency: If the sauce is too thick, you can thin it out with a little chicken broth or additional half & half. If it’s too thin, let it simmer a bit longer to reduce, or create a cornstarch slurry (mix equal parts cornstarch and water) and add it to the sauce to thicken.
  • Enhancing Flavor: Don’t be shy with seasoning. Taste and adjust the salt, pepper, and lemon juice as needed. For a more intense lemon flavor, add some lemon zest to the sauce.
  • Vegetable Variations: While asparagus is a great choice, you can also use other vegetables like green beans, bell peppers, or spinach. Just adjust the cooking time accordingly.

Serving Suggestions

This creamy lemon chicken is the perfect weeknight meal! To make it even better, pair it with a slice of focaccia and a big la scala chopped salad. You could also finish it off with a slice of this flourless chocolate cake and a sip of cortado coffee.

Overhead photo of Creamy Lemon Chicken breasts in a skillet with asparagus, lemon slices, and a sprinkle of parmesan cheese.

Proper Storage

Store any leftovers in an airtight container and keep them in the refrigerator for 2 to 3 days. Reheat gently on the stovetop, adding a bit of water or broth to help loosen the sauce.

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4.69 from 19 votes

Creamy Lemon Chicken

Delicious and flavorful, this Creamy Lemon Chicken recipe is the perfect easy weeknight meal made entirely in just one skillet and in under 30 minutes. 
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Serves


  • 2 tablespoons olive oil
  • 4 (1 to 1.5 pounds) boneless, skinless chicken breasts,, pounded to about 1/2-inch thickness
  • salt and fresh ground black pepper,, to taste
  • 2 teaspoons Italian Seasoning
  • 1 tablespoon butter
  • 1 pound asparagus,, stalks trimmed and cut into thirds
  • 1 small yellow onion,, sliced
  • 1 cup Half & Half,, you can also use light half & half, heavy cream, or evaporated milk
  • ½ tablespoon all purpose flour
  • cup grated Parmesan cheese
  • 1 whole lemon, , juiced
  • 3 cloves garlic,, minced
  • salt and fresh ground black pepper,, to taste
  • lemon slices,, for garnish
  • chopped parsley,, for garnish
  • freshly grated parmesan,, for garnish
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  • Heat olive oil in a large skillet set over medium heat.
  • Season the chicken with salt, pepper, and Italian seasoning and add it to the heated oil.
  • Cook the chicken for about 6 minutes per side or until no longer pink. Remove from skillet and set aside.
  • Add the butter to the skillet and melt it over medium heat. Add the asparagus and onions and cook for 4 minutes or until the asparagus is crisp-tender.
  • In the meantime, combine the half & half, flour, cheese, lemon juice, garlic, salt, and pepper in a mixing bowl; whisk until thoroughly incorporated.
  • Whisk the prepared sauce into the skillet and bring to a slow boil while still whisking to prevent curdling.
  • Transfer the chicken back to the skillet and lower the heat to a simmer.
  • Cook for 3 to 4 minutes or until the asparagus is tender and the chicken is cooked through.
  • Remove the skillet from the heat. Spoon the sauce over the chicken breasts and top with lemon slices.
  • Garnish with parsley and cheese, and serve.


  • To prevent curdling, continuously whisk the sauce and maintain medium heat when adding the sauce to the skillet, as high heat can cause dairy separation.
  • Choose chicken breasts of similar size for uniform cooking, and if they are thick, pound them to even thickness or slice them horizontally for thinner cutlets.
  • Enhance flavor with generous seasoning, adjusting salt, pepper, and lemon juice to taste, and add lemon zest for extra zing. For vegetables, try asparagus, green beans, bell peppers, or spinach, adjusting the cooking time as needed.
  • For a richer sauce, consider using heavy cream instead of Half & Half for added creaminess and texture. If you’re looking for a lighter option, low-fat Half & Half or evaporated milk are great substitutes that still provide a smooth, creamy consistency without the extra fat.


Calories: 370kcal | Carbohydrates: 12g | Protein: 31g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 341mg | Potassium: 793mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1283IU | Vitamin C: 10mg | Calcium: 196mg | Iron: 3mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Debby says:

    Does the sauce not curdle if using no fat half and half with lemon juice. I always thought that you would need full fat cream so the acid from (tomatoes) or lemon juice as in this recipe doesn’t curdle the sauce.

    1. Katerina says:

      I’ve had great success using a variety of dairy options in this recipe, including heavy cream, no-fat half and half, and even evaporated milk. The key to preventing curdling is managing the heat and whisking in the sauce instead of just pouring it in.

  2. Paige says:

    I did make it 🙂 I love lemon and chicken. Because my pantry/fridge was a little low, I had to make some substitutions. Instead of asparagus (which I dearly love,) I chopped up 1/2 a red bell pepper, and a cup of frozen cauliflower. No half & half, so I used a cup of sour cream. Maybe less sour cream in the future 🙂
    Loved the recipe – already have the correct ingredients on my grocery list. Can’t wait to make your recipe again – the right way 🙂
    Thanks !