PREP TIME: 2 mins | COOK TIME: 20 mins | TOTAL TIME: 22 mins | SERVINGS: 4
Seared chicken smothered in a very delightful creamy and buttery lemon garlic sauce. It’s the ultimate chicken dish that you can whip up easily in a breeze! For an easy and quick dinner, pair this dish up with some potatoes, rice, or pasta.
INGREDIENTS
2 chicken breasts
3 garlic cloves, minced
1/4 c. all-purpose flour, rice flour for a gluten-free option
2 tbsp unsalted butter, divided
1 shallot, chopped finely
2 tbsp olive oil, divided
1/2 lemon, juiced
1/2 c. chicken stock
1 tbsp lemon zest
1/3 c. heavy cream
1/2 tsp salt
parsley for garnish
1/4 tsp black pepper
How to make Creamy Lemon Garlic Chicken
Step 1: In half lengthwise, slice the chicken breast. Sprinkle each side with salt and pepper, then coat in flour.
Step 2: In a skillet, heat 1 tbsp of each oil and butter. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. To a plate, transfer the chicken.
Step 3: Add more oil to the now-empty pan, followed by the minced garlic and shallot. Cook until tender and aromatic. Next, add the lemon zest, lemon juice, and chicken stock. Deglaze the pan using a wooden spoon to release the brown bits from the bottom of the pan. Let everything simmer for about 2 minutes.
Step 4: To the pan, pour in the heavy cream and add the chicken back. Cook for a few minutes more until heated through. Turn off the heat and add the rest of the butter, letting it melt into the hot sauce. Serve the creamy lemon, garlic chicken immediately, garnished with some chopped parsley. Enjoy!
NOTE:
If you prefer a lighter sauce, just use half-and-half or a milk and cornstarch mixture (1 1/2 tsp cornstarch with half cup milk).
NUTRITION FACTS:
Calories: 357 kcal | Carbohydrates: 9g | Protein: 26g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 474mg | Potassium: 494mg | Sugar: 1g | Vitamin A: 500IU | Vitamin C: 4.5mg | Calcium: 23mg | Iron: 0.9mg
Ingredients
- 2 chicken breasts
- 3 garlic cloves, minced
- 1/4 c. all-purpose flour, rice flour for a gluten-free option
- 2 tbsp unsalted butter, divided
- 1 shallot, chopped finely
- 2 tbsp olive oil, divided
- 1/2 lemon, juiced
- 1/2 c. chicken stock
- 1 tbsp lemon zest
- 1/3 c. heavy cream
- 1/2 tsp salt
- parsley for garnish
- 1/4 tsp black pepper
Instructions
Step 1: In half lengthwise, slice the chicken breast. Sprinkle each side with salt and pepper, then coat in flour.
Step 2: In a skillet, heat 1 tbsp of each oil and butter. Once the butter has melted, add the chicken to the skillet and sear for about 4 to 5 minutes on each side until golden brown and the internal temperature of the chicken reaches 165 degrees F. To a plate, transfer the chicken.
Step 3: Add more oil to the now-empty pan, followed by the minced garlic and shallot. Cook until tender and aromatic. Next, add the lemon zest, lemon juice, and chicken stock. Deglaze the pan using a wooden spoon to release the brown bits from the bottom of the pan. Let everything simmer for about 2 minutes.
Step 4: To the pan, pour in the heavy cream and add the chicken back. Cook for a few minutes more until heated through. Turn off the heat and add the rest of the butter, letting it melt into the hot sauce. Serve the creamy lemon, garlic chicken immediately, garnished with some chopped parsley. Enjoy!
Notes
If you prefer a lighter sauce, just use half-and-half or a milk and cornstarch mixture (1 1/2 tsp cornstarch with half cup milk).
