This One Pan Lightened Up Creamy Lemon Chicken is one of my most favorite chicken recipes. Pair it with steamed veggies, over pasta, mashed potatoes, or rice for a delicious healthy dinner- made in one pan and ready in 30 minutes!

Makes 4 servings

This One Pan Lightened Up Creamy Lemon Chicken recipe is a simple baked chicken recipe, that is packed with lots of flavor. It’s a fast and easy recipe that is perfect for a busy weeknight when you need dinner to be simple!

The creamy lemon butter sauce adds delicious flavor to the lightly floured sautéed chicken. And the best part-this dish is made in one pan and ready in less than 30 minutes!

What ingredients do I need to make this One Pan Lightened Up Creamy Lemon Chicken?

• Chicken breasts boneless and skinless- sliced into thin cutlets
• Kosher salt
• Ground black pepper
• Olive oil– I use only 2 teaspoons which makes a difference in getting a nice golden brown crust on the chicken.
• All purpose flour -this is optional. However, the flour creates a nice beautiful golden crust on the chicken and helps to absorb some of the delicious sauce.
• Light butter– I like to use Land O’ Lakes light butter
• Minced garlic 
• Reduced sodium chicken broth
• Fat free half and half, skim, or unsweetened almond milk– I prefer using fat free half and half for a more creamier sauce
• Cornstarch-thickens the sauce
• Fresh lemon juice from 1 large lemon 
• Fresh parsley – chopped for garnish

How do I make this One Pan Lightened Up Creamy Lemon Chicken?

Season chicken with salt and pepper.

Coat the chicken cutlets in flour and shake off any excess, if desired. 

Spray a large skillet generously with nonstick cooking spray and heat olive oil over medium heat. 

Add the chicken cutlets to the pan.

Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer chicken onto a plate, cover, and set aside

Melt 1 tablespoon of light butter, and sauté the garlic for a minute or until it’s fragrant. Add the chicken broth and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.

In a small mixing bowl combine fat free half and half, skim milk, or unsweetened almond milk and whisk in 1 Tbsp cornstarch until well combined.

Adjust the heat to low and add the free half and half, skim, or unsweetened almond milk mixed and lemon juice to the skillet.  

Put the chicken back in the sauce and allow the sauce to simmer and thicken for another 3-5 minutes.

Allow the sauce to gently simmer for a couple of minutes. NOTE: Don’t let the sauce come to a boil or it might curdle.

Garnish with chopped fresh parsley leaves and lemon slices, if desired.

What can I serve this One Pan Lightened Up Creamy Lemon Chicken with?

This can be served by itself with steamed vegetables, or warm over pasta, mashed potatoes, or rice.

Ingredients: 

• 2 (6-8 oz.) large chicken breasts boneless and skinless, sliced into thin cutlets
• ½ tsp salt
• ¼ tsp ground black pepper
• 2 tsp olive oil
• 3 Tbsp all purpose flour-this is optional. However, the flour creates a nice beautiful golden crust on the chicken and helps to absorb some of the delicious sauce.
• 1 Tbsp light butter, divided
• 1 Tbsp minced garlic 
• 1/2 cup reduced sodium chicken broth
• 1 cup fat free half and half, skim, or unsweetened almond milk- I prefer using fat free half and half for a more creamier sauce
• 1 Tbsp cornstarch 
• Fresh lemon juice from 1 large lemon 
• 1 Tbsp chopped fresh parsley, for garnish

Directions:

1. Season chicken with salt and pepper, then dredge in flour and shake off any excess, if desired. 
2. Spray a large skillet generously with nonstick cooking spray and heat olive oil over medium heat. 
3. Add the chicken cutlets to the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer chicken onto a plate, cover, and set aside
4. Melt 1 tablespoon of light butter, and sauté the garlic for a minute or until it’s fragrant. Add the chicken broth and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
5. In a small mixing bowl combine fat free half and half, skim milk, or unsweetened almond milk and whisk in 1 Tbsp cornstarch until well combined.
6. Adjust the heat to low and add the free half and half, skim, or unsweetened almond milk and lemon juice to the skillet.  Allow the sauce to gently simmer for a couple of minutes. NOTE: Don’t let the sauce come to a boil or it might curdle.
7. Put the chicken back in the sauce and allow the sauce to simmer and thicken for another 3-5 minutes.
8. Garnish with chopped fresh parsley leaves and lemon slices, if desired.
9. This can be served by itself with steamed vegetables, or warm over pasta, mashed potatoes, or rice.

Makes 4 servings 

2 WW Points® per serving if using unsweetened almond milk

3 WW Points® per serving if using fat free half and half or skim

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.