Prep Time: 2 mins | Cook Time: 20 mins | Total Time: 22 mins | Servings: 4
Seared chicken cooked in a creamy and buttery lemon garlic sauce. For a quick and easy dinner, pair this delicious dish with potatoes, rice, or pasta.
Ingredients
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2 tbsp olive oil divided
2 tbsp unsalted butter divided
2 chicken breasts
3 garlic cloves minced
1/4 c. all-purpose flour rice flour for a gluten-free option
1 shallot chopped finely
1/3 c. heavy cream
1 tbsp lemon zest
1/2 lemon juiced
1/2 c. chicken stock
parsley for garnish
1/2 tsp salt
1/4 tsp black pepper
How to make Creamy Lemon Garlic Chicken
Step 1: In half lengthwise, slice the chicken breast. Sprinkle each piece with salt and pepper, then dredge the chicken pieces in flour.
Step 2: In a skillet, heat 1 tbsp oil with 1 tbsp butter. Once the butter has melted, add the chicken to the skillet and cook for approximately 4 to 5 minutes on each side until golden brown. The chicken is done once the internal temperature of the meat reached 165 degrees f. Set the chicken aside to a plate when done.
Step 3: Drizzle more oil in the same pan and add the minced garlic along with the shallots. Saute until soft and aromatic. Then, add the lemon zest, lemon juice, and chicken stock. Using a wooden spoon, scrape the bottom of the pan to release the browned bits. Let everything simmer for about 2 minutes.
Step 4: To the pan, add the heavy cream. Stir and heat for a few minutes more. Then, turn the heat off and add the rest of the butter. Allow it to melt. Before serving, garnish the garlic chicken with some chopped parsley. Enjoy!
Note:
If you prefer a lighter sauce, use half-and0half or a combination of milk and cornstarch. This way, the sauce will still thicken to a sauce consistency. I used 1 1/2 tsp cornstarch with a half cup of milk.
Nutrition Facts:
Amount Per Serving: Calories 357, Calories from Fat 207, Fat 23g35%, Saturated Fat 9g56%, Cholesterol 115mg38%, Sodium 474mg21%, Potassium 494mg14%, Carbohydrates 9g3%, Sugar 1g1%, Protein 26g52%, Vitamin A 500IU10%, Vitamin C 4.5mg5%, Calcium 23mg2%, Iron 0.9mg5%
Ingredients
- 2 tbsp olive oil divided
- 2 tbsp unsalted butter divided
- 2 chicken breasts
- 3 garlic cloves minced
- 1/4 c. all-purpose flour rice flour for a gluten-free option
- 1 shallot chopped finely
- 1/3 c. heavy cream
- 1 tbsp lemon zest
- 1/2 lemon juiced
- 1/2 c. chicken stock
- parsley for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Step 1: In half lengthwise, slice the chicken breast. Sprinkle each piece with salt and pepper, then dredge the chicken pieces in flour.
Step 2: In a skillet, heat 1 tbsp oil with 1 tbsp butter. Once the butter has melted, add the chicken to the skillet and cook for approximately 4 to 5 minutes on each side until golden brown. The chicken is done once the internal temperature of the meat reached 165 degrees f. Set the chicken aside to a plate when done.
Step 3: Drizzle more oil in the same pan and add the minced garlic along with the shallots. Saute until soft and aromatic. Then, add the lemon zest, lemon juice, and chicken stock. Using a wooden spoon, scrape the bottom of the pan to release the browned bits. Let everything simmer for about 2 minutes.
Step 4: To the pan, add the heavy cream. Stir and heat for a few minutes more. Then, turn the heat off and add the rest of the butter. Allow it to melt. Before serving, garnish the garlic chicken with some chopped parsley. Enjoy!
Notes
If you prefer a lighter sauce, use half-and0half or a combination of milk and cornstarch. This way, the sauce will still thicken to a sauce consistency. I used 1 1/2 tsp cornstarch with a half cup of milk.
