PREP TIME: 5 mins | COOK TIME: 18 mins to 21 mins | YIELD: Serves 4
This dish is perfection, and I am obsessed! A rich and creamy skillet dinner with an unforgettable taste. The best part is, this is super easy to throw together!
INGREDIENTS
4 boneless, skinless chicken breasts (a total of about 2 lb), pounded to 1/2” thickness
1/2 tsp kosher salt, plus more for seasoning
1/4 tsp freshly ground black pepper, plus more for seasoning
1 tbsp olive oil
3 tbsp unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tbsp all-purpose flour
1 c half-and-half or whole milk
1/2 c low-sodium chicken broth
Juice of 1 medium lemon (about 3 tbsp)
2 tbsp chopped fresh parsley leaves
1 small lemon, thinly sliced
How to make Lemon Garlic Chicken
Step 1: With paper towels, dry the chicken thoroughly, then season generously with salt and pepper.
Step 2: In a 10” or larger skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken in batches. Sear for about 6 to 7 minutes until deeply browned. Turn on the other side and sear for another 6 to 7 minutes until browned. When done, place the seared chicken to a plate and set aside.
Step 3: Adjust the heat to medium, add in the butter and allow it to melt. Once melted, add the shallot, garlic, half tsp salt, and 1/4 tsp pepper to the skillet. Cook for about a minute, stirring occasionally until just beginning to soften. Stir in the flour and continue to cook for another minute.
Step 4: Whisk in the half-and-half or milk and broth until no lumps remain, scraping up the browned bits from the bottom of the pan. Bring the mixture to a boil, then adjust the heat to a simmer. Add the chicken back to the pan. Simmer for approximately 3 to 4 minutes more until the sauce has thickened and the chicken is cooked through. Lastly, stir in the lemon juice.
Step 5: Serve immediately, garnished with parsley and slices of lemon. Enjoy!
NOTES:
For leftovers, place them in an airtight container and store in the fridge for up to 3 days.
Nutrition Facts:
Calories: 548 | Fat: 26.4 g (40.6%) | Saturated: 11.9 g (59.4%) | Carbs: 10.3 g (3.4%) | Fiber: 1.0 g (4.2%) | Sugars: 3.9 g | Protein: 64.8 g (129.5%) | Sodium: 395.8 mg (16.5%)
Ingredients
- 4 boneless, skinless chicken breasts (a total of about 2 lb), pounded to 1/2” thickness
- 1/2 tsp kosher salt, plus more for seasoning
- 1/4 tsp freshly ground black pepper, plus more for seasoning
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 c half-and-half or whole milk
- 1/2 c low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tbsp)
- 2 tbsp chopped fresh parsley leaves
- 1 small lemon, thinly sliced
Instructions
Step 1: With paper towels, dry the chicken thoroughly, then season generously with salt and pepper.
Step 2: In a 10” or larger skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken in batches. Sear for about 6 to 7 minutes until deeply browned. Turn on the other side and sear for another 6 to 7 minutes until browned. When done, place the seared chicken to a plate and set aside.
Step 3: Adjust the heat to medium, add in the butter and allow it to melt. Once melted, add the shallot, garlic, half tsp salt, and 1/4 tsp pepper to the skillet. Cook for about a minute, stirring occasionally until just beginning to soften. Stir in the flour and continue to cook for another minute.
Step 4: Whisk in the half-and-half or milk and broth until no lumps remain, scraping up the browned bits from the bottom of the pan. Bring the mixture to a boil, then adjust the heat to a simmer. Add the chicken back to the pan. Simmer for approximately 3 to 4 minutes more until the sauce has thickened and the chicken is cooked through. Lastly, stir in the lemon juice.
Step 5: Serve immediately, garnished with parsley and slices of lemon. Enjoy!
Notes
For leftovers, place them in an airtight container and store in the fridge for up to 3 days.
