Recipe

Festive Creamy Lemon-Herb Chicken Skillet

A light, creamy skillet chicken with lemon, garlic, and herbs that feels holiday special but cooks like a weeknight favorite.

By Matt Campbell

•

4.8

A cast iron skillet filled with golden seared chicken breasts in a light creamy herb sauce with lemon slices and chopped parsley

Jump to Recipe

If you want a chicken dinner that feels festive without turning your kitchen into a stress zone, this is the move. Think: golden seared chicken, a light cream sauce that tastes rich (but does not sit heavy), and the kind of lemony, herby finish that makes you keep just checking the sauce with a spoon.

This recipe is built for real life. It uses accessible ingredients, one pan, and a handful of small tricks that make the final plate feel like you tried way harder than you did. Serve it with cozy carbs for maximum sauce enjoyment, or keep it bright with greens and roasted vegetables. Either way, taste as you go. The sauce loves attention.

A plated chicken breast topped with creamy lemon herb sauce next to roasted green beans on a white dinner plate

Why It Works

Light but luxurious sauce: A mix of broth, half-and-half, and Parmesan gives you creamy texture without going full alfredo.
Bright, festive flavor: Lemon zest plus a lemon-juice finish cuts through the richness, while thyme and rosemary bring holiday vibes.
Juicy chicken, crisp edges: A quick sear builds flavor fast, then the chicken finishes gently in the sauce (with a short rest for max juiciness).
One-pan, low drama: The same skillet that sears the chicken becomes your sauce pot, which means fewer dishes and more flavor.

Pairs Well With

Storage Tips

Keep It Creamy

Refrigerate: Store chicken and sauce together in an airtight container for up to 3 days.
Reheat gently: Warm in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid boiling or the sauce can separate.
Microwave tip: Use 50 percent power in short bursts, stirring the sauce between rounds.
Freezing: It can work, but cream sauces may get a little grainy after freezing. Freeze up to 2 months. Thaw overnight in the fridge, then reheat slowly with extra broth and whisk well.

Common Questions

Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs are very forgiving. They are safe at 165°F, but many people prefer thighs cooked a little higher (about 175°F to 185°F) for extra tenderness. Sear them well, then simmer gently in the sauce until they hit your favorite temperature.

How do I keep the sauce light, not heavy?

Use broth as the base, use half-and-half as the default for that lighter feel, then finish with lemon at the end for brightness. If it starts feeling rich, add another squeeze of lemon or a splash of broth.

My sauce looks thin. What now?

Let it simmer a few extra minutes to reduce. If you are in a hurry, mix 1 teaspoon cornstarch with 1 tablespoon cold water, stir it in, and simmer 1 to 2 minutes.

My sauce looks grainy or separated. Can I fix it?

Yes. Lower the heat immediately and whisk in 1 to 2 tablespoons cold cream or a small splash of broth. Keep the heat gentle, and add Parmesan slowly so it melts instead of clumping.

Is this gluten-free?

It can be. Skip the flour or use a gluten-free all-purpose blend. The sauce will still thicken from reduction and Parmesan.

Can I freeze the leftovers?

You can, but cream sauces can turn a little grainy after freezing. If you do it, freeze up to 2 months, thaw overnight in the fridge, then reheat slowly with extra broth and whisk well to bring it back together.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch preferred, cast iron or stainless steel)
Tongs
Microplane or fine grater (for lemon zest)
Instant-read thermometer (optional but very helpful)
Wooden spoon or silicone spatula

I started making variations of this chicken when I wanted company food on a Tuesday. You know the kind of dinner that makes people hover near the stove pretending they are not waiting for a taste. The trick is that the sauce is doing all the social work: a little garlic, a little herb, a little lemon, and suddenly plain chicken is wearing a nice outfit. It is festive, forgiving, and it gives you permission to be slightly chaotic as long as you keep tasting.

Festive Creamy Lemon-Herb Chicken Skillet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for extra savory depth)
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon all-purpose flour (optional, helps the sauce thicken)
3/4 cup low-sodium chicken broth
1/2 cup half-and-half (or heavy cream for a richer finish)
1/3 cup finely grated Parmesan
Zest of 1 lemon
2 tablespoons lemon juice, plus more to taste (add at the end for best texture)
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
1/2 teaspoon chopped fresh rosemary (or 1/4 teaspoon dried)
1 to 2 cups baby spinach (optional)
2 tablespoons chopped fresh parsley, for serving

Instructions

Season the chicken. Pat chicken dry. If your breasts are thick, pound to an even thickness or slice them horizontally into cutlets so they cook evenly. Season both sides with salt, pepper, and garlic powder if using.
Sear for crisp edges. Heat a large skillet over medium-high heat. Add olive oil. Sear chicken 4 to 6 minutes per side until deeply golden, adjusting time as needed based on thickness. Transfer to a plate. The chicken does not need to be fully cooked yet.
Build the sauce base. Reduce heat to medium. Add butter, then garlic. Cook 30 seconds until fragrant. If using flour, sprinkle it in and stir for 30 seconds to cook off the raw taste.
Deglaze like you mean it. Pour in chicken broth and scrape up all the browned bits. Simmer 2 to 3 minutes to reduce slightly.
Make it creamy, keep it gentle. Lower heat to medium-low. Stir in half-and-half, Dijon, thyme, rosemary, and lemon zest. Stir in Parmesan a little at a time and keep the heat low so it melts smooth. Simmer 2 to 4 minutes, stirring, until the sauce lightly coats a spoon. Do not let it boil hard.
Finish cooking the chicken in the sauce. Return chicken and any juices to the skillet. Spoon sauce over top. Simmer gently 4 to 6 minutes, or until chicken reaches 165°F in the thickest part.
Optional greens. Stir in spinach and let it wilt for 30 to 60 seconds.
Rest, then brighten. Turn off the heat and let the chicken rest in the skillet 2 to 3 minutes (it stays juicy, and the sauce calms down). Stir in lemon juice at the end, then taste and adjust with more salt, pepper, or another small squeeze of lemon. Top with parsley and serve hot.

Matt’s quick tip: If the sauce gets too thick, splash in broth. If it is too thin, simmer 2 minutes more. The sauce is flexible. You are the boss.

Nutrition information is estimated.

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