Description
This creamy lemon garlic chicken is a quick and flavorful dish made with tender chicken breasts simmered in a rich, tangy, and garlicky sauce. Perfect for busy weeknights, this one-pan meal pairs beautifully with rice, pasta, or vegetables for a satisfying dinner.
Ingredients
Units
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For the Chicken:
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp unsalted butter
For the Creamy Lemon Garlic Sauce:
- 4 cloves garlic, minced
- 1 cup chicken broth (low sodium)
- 1 cup heavy cream
- 1/4 cup freshly squeezed lemon juice (about 1 lemon)
- 1 tsp lemon zest
- 1 tsp Dijon mustard
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and pepper on both sides. Lightly dredge them in flour, shaking off any excess.
- Sear the Chicken:
- Heat the olive oil and butter in a large skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, add the minced garlic and sauté for about 30 seconds, until fragrant.
- Pour in the chicken broth, scraping the bottom of the skillet to deglaze it. Let it simmer for 2–3 minutes.
- Stir in the heavy cream, lemon juice, lemon zest, Dijon mustard, salt, and pepper. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
- Add the Chicken Back:
- Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 5 minutes to allow the flavors to meld and the chicken to heat through.
- Finish and Serve:
- Sprinkle the Parmesan cheese over the sauce and stir gently. Garnish with chopped parsley before serving.
Notes
- For extra flavor, you can add a pinch of red pepper flakes to the sauce.
- If the sauce is too thick, thin it out with a splash of chicken broth or milk.
- This recipe works well with chicken thighs or pork chops as an alternative.