Description
Tender chicken breasts cooked in a rich and tangy lemon cream sauce, perfect for a quick and comforting dinner.
Ingredients
Units
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 3 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon dried oregano or thyme
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Season chicken breasts with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear chicken 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
- Lower heat to medium, add butter and garlic. Sauté until fragrant (30 seconds).
- Deglaze pan with chicken broth, scraping up brown bits.
- Add heavy cream, lemon juice, zest, Dijon mustard, and oregano. Stir well and bring to a gentle simmer.
- Simmer sauce 3–4 minutes until slightly thickened.
- Return chicken to skillet and coat with sauce. Simmer 2–3 minutes until heated through.
- Garnish with chopped parsley and serve warm.
Notes
- For added flavor, use a splash of white wine with the broth.
- Half-and-half can substitute for cream for a lighter version.
- Excellent served over pasta, rice, or mashed potatoes.
- Use chicken thighs if preferred; adjust cooking time as needed.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 42 g
- Cholesterol: 160 mg