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One Pan Creamy lemon chicken in a black pan.

One Pan Creamy Lemon Chicken

One-Pan Creamy Lemon Chicken is a simple and satisfying meal that comes together in a half hour or less. With butter and creamy lemon sauce, this seared chicken recipe is satisfying for the whole family!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author sherry brubaker


  • 2 lbs chicken breasts
  • 2 TBS olive oil
  • 1/2 tsp each of salt, pepper, garlic powder
  • 3 TBS grass fed butter
  • 3 cloves garlic
  • 1 tsp lemon zest
  • 1/2 squeezed lemon juice (about 1 TBS)
  • 1 cup buttermilk
  • 1/2 cup chicken stock
  • 1/2 TBS flour


  1. In a medium pan, heat olive oil over medium heat. 

  2. Slice the chicken breasts in half so each filet is 1/2 inch thick.  Pat chicken breasts with a paper towel, and sprinkle with salt, pepper, and garlic powder.

  3. Place chicken in the pan, and sear on each side for 5-7 minutes, until golden brown.  Remove the chicken from the pan and place on a plate.

  4. Melt butter in the pan.  Chop the garlic cloves, and add to the butter, allowing it to cook for 2 minutes. Sprinkle 1/2 tsp of flour into the butter mixture.  Stir for a minute, making sure to not burn the flour.  

  5. Add the chicken broth and buttermilk to the pan, and stir to incorporate with the flour.  Add the lemon zest and lemon juice.   Reduce heat to low. 

  6. Add the chicken back to the pan, and simmer for 5-10 minutes.  Add lemon juice and stir. Remove from the heat.

  7. Serve with fresh herbs like rosemary, basil, oregano, or thyme.  Fresh slices of lemon make this dish especially beautiful.  Serve over rice or gnocchi.  Mangia!