Name: Creamy Lemon Garlic Sauce for Pasta or Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 3 tablespoons butter; 1 small shallot (finely chopped*); 4 cloves garlic (minced*); 1/2 teaspoon dried thyme (or Italian seasoning); 1/2 cup low-sodium chicken broth; 1 medium lemon (juiced & zested); 1 cup whole milk, half-and-half, or cream (warmed)

Recipe

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This creamy lemon garlic sauce brightens up any meal with minimal effort.

Toss your pasta, drizzle it over chicken, or spoon it over salmon, and let this lemon garlic sauce turn your basic meals into something crave-worthy.

large bowl of lemon garlic sauce with a wooden spoon

Best-Ever Lemon Garlic Sauce

For nights when I need to give whatever I’m making a quick upgrade, this lemon-garlic sauce is the recipe I reach for.

It can transform plain seared chicken breasts and cooked pasta into epic meals like a creamy garlic chicken pasta or a lemon chicken and asparagus pasta. I know you’ll love how, in 20 minutes, you can elevate any ingredients you have on hand.

Ingredients

The base of this sauce is made with butter, half-and-half, and chicken broth (you can also use vegetable broth). The flavor comes from the sauteéd shallots (or onion), garlic cloves, thyme (or Italian seasoning), and, of course, fresh lemon.

How to Make Lemon Garlic Sauce

This lemon garlic sauce is best made in a large pan with sides. Some tips in the main steps include:

Make the sauce
Sautéing the shallot and garlic until they’re soft and fragrant starts this recipe. Then, you’ll add the liquids, making sure to warm the milk so it doesn’t separate, and the thyme for its earthy flavor.
Simmer
Simmer it for 10 minutes on medium-low heat, covered. For a thicker sauce, you can add a slurry.

Make next: White White Wine Sauce without Cream

Making It Creamy

The flavor of this sauce is epic, but for a creamier texture, use half-and-half (or cream) rather than milk, which is thinner.

large bowl of lemon garlic sauce with chicken breasts

Sauce Cooking Tips and Tricks

The one ingredient that affects the outcome of this lemon garlic sauce is the dairy base used to make it. Milk yields a thinner sauce, whereas half-and-half or cream yields a richer and creamier sauce. Other tips include:

Stirring the sauce while it simmers will help you check on the consistency and whether you need to thicken it with a slurry (especially if you used milk).

Warm the dairy ingredient and add it slowly to prevent curdling. This natural separation often happens because of the acidity in the lemon juice.

Creamy Lemon Garlic Sauce for Pasta or Chicken

Servings: 4

Prep Time: 5

Cook Time: 15

Total Time: 20

This creamy lemon garlic sauce brightens up any meal with minimal effort.

5 from 59 votes

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Watch how it’s made:

Ingredients

3 tablespoons butter
1 small shallot, finely chopped*
4 cloves garlic, minced*
½ teaspoon dried thyme, or Italian seasoning
½ cup low-sodium chicken broth
1 medium lemon, juiced & zested
1 cup whole milk, half-and-half, or cream, warmed

Instructions

Make the sauce:

Heat a large pan over medium-high heat. Once hot, melt the butter. Add the chopped shallot and lemon zest and sauté for 2 minutes, until it's translucent and golden. Add the garlic and sauté it for about 30 seconds until fragrant.
Add the chicken broth and lemon juice, and stir to combine.
Heat up the milk, half-and-half, or cream before adding it to the pan to prevent separation.
Add it to the pan and stir until it comes to a simmer. Add the thyme (or Italian seasoning) and stir. Reduce the heat to medium-low, cover the pan with a lid, and simmer the sauce for 10 minutes.
Check on the sauce. To reduce it further, simmer uncovered for 5 minutes or add a slurry, which might be necessary if you used milk. See the note below. Stir and simmer for 5 more minutes.

Serve:

Toss this lemon garlic sauce with cooked pasta or over your favorite protein.

Notes

Swap the shallots for ¼ of cup finely chopped white or yellow onion. If you want to use garlic powder, use 2 teaspoons instead of the whole garlic cloves.
If your sauce won’t thicken, make a slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Mix that liquid into the sauce and simmer for 5 minutes on low.