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Creamy Lemon Herb Chicken Skillet

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This creamy lemon herb chicken skillet is a quick, one-pan dinner packed with juicy chicken, a zippy lemon-herb sauce, and briny green olives. Lightened up with Greek yogurt, it’s a comforting yet lively meal inspired by Mediterranean flavors and perfect for busy weeknights or casual entertaining.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour (or gluten-free flour blend for GF version)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 cup low-sodium chicken broth (or vegetable broth)
  • 1/2 cup heavy cream (or coconut cream for dairy-free)
  • 1/4 cup plain Greek yogurt (or dairy-free yogurt)
  • Zest and juice of 1 large lemon (about 2 tablespoons juice + 1 tablespoon zest)
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon honey
  • 1/3 cup pitted green olives, halved (about 50g)
  • 1/4 cup chopped fresh parsley (plus more for garnish)
  • 1 tablespoon chopped fresh dill (or tarragon)
  • 1 tablespoon chopped fresh chives (optional)
  • Lemon wedges (for serving)
  • Extra chopped herbs (for serving)
  • Cooked rice, quinoa, or crusty bread (for serving, optional)

Instructions

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Lightly dredge each breast in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear for 4-5 minutes per side until golden brown and just cooked through (internal temp 165°F). Transfer chicken to a plate and tent with foil.
  3. Reduce heat to medium. Add chopped onion to the skillet and cook for 2-3 minutes, stirring and scraping up brown bits. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in chicken broth, stirring to deglaze the pan.
  5. Stir in heavy cream, Greek yogurt, lemon zest and juice, Dijon mustard, and honey. Bring to a gentle simmer, whisking until smooth and slightly thickened (about 2–3 minutes).
  6. Add halved green olives, chopped parsley, dill, and chives (if using). Taste and adjust salt, pepper, or lemon juice as needed. Add a splash more broth if sauce is too thick.
  7. Return chicken and juices to the skillet, nestling pieces into the sauce. Spoon sauce over the top. Simmer gently for 3-4 minutes until chicken is hot and sauce is glossy.
  8. Garnish with extra herbs and lemon wedges. Serve hot with rice, bread, or your favorite grain.

Notes

For best results, use fresh herbs and both lemon zest and juice. Don’t boil the sauce after adding yogurt and cream to prevent curdling. Chicken thighs can be substituted for breasts. For gluten-free, use a GF flour blend; for dairy-free, use coconut cream and dairy-free yogurt. Leftovers keep well and flavors deepen overnight.

Nutrition

Keywords: lemon chicken, creamy chicken skillet, one pan dinner, Mediterranean chicken, easy chicken recipe, Greek yogurt chicken, healthy chicken dinner, skillet chicken, weeknight dinner, gluten free option

Find it online: https://pokirecipes.com/creamy-lemon-herb-chicken-skillet-recipe-easy-one-pan-dinner/