Description
This Creamy Lemon Chicken features golden-seared chicken breasts simmered in a rich, tangy sauce made with garlic, chicken broth, heavy cream, and fresh lemon juice. It’s a simple yet elegant one-skillet meal perfect for both busy weeknights and special occasions.
Ingredients
- 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 3 garlic cloves, minced
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 2 tbsp fresh lemon juice
- Lemon slices, for garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Slice the chicken breasts in half horizontally to create cutlets. Pat dry and season with salt and pepper.
- Lightly dredge each piece in flour, shaking off the excess.
- Heat olive oil and 1 tbsp of butter in a large skillet over medium-high heat.
- Sear chicken cutlets for 4–5 minutes per side, until golden brown and cooked through. Transfer to a plate.
- Reduce heat to medium and add the remaining 1 tbsp butter to the skillet.
- Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream and bring to a gentle simmer.
- Add lemon juice and simmer 3–5 minutes until slightly thickened.
- Return chicken to the skillet and spoon sauce over the top.
- Simmer for another 2–3 minutes, then garnish with lemon slices and chopped parsley.
- Serve immediately.