Easy and Delicious Creamy Lemon Garlic Chicken (Print version)
Juicy skillet chicken in a creamy lemon garlic sauce with parmesan, parsley, and a bright fresh finish.
# Ingredients:
For the chicken
01 -
4 boneless skinless chicken breasts, about 1 1/2 lb (680 g), pounded to 1/2-inch thickness
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon Italian seasoning
05 -
1 tablespoon olive oil
06 -
1 tablespoon unsalted butter
For the creamy lemon garlic sauce
07 -
2 tablespoons unsalted butter
08 -
5 cloves garlic, minced
09 -
3/4 cup (180 ml) gluten-free low-sodium chicken broth
10 -
1 cup (240 ml) heavy cream
11 -
1/2 cup (50 g) finely grated parmesan cheese
12 -
1 teaspoon lemon zest
13 -
2 tablespoons fresh lemon juice
14 -
1 tablespoon chopped fresh parsley
15 -
Thin lemon slices, for serving
# Instructions:
01 -
Pat the chicken dry and pound to an even 1/2-inch thickness. Season both sides with salt, pepper, and Italian seasoning.
02 -
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden. Transfer to a plate.
03 -
Reduce the heat to medium-low. Add 2 tablespoons butter and the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
04 -
Pour in the chicken broth and scrape up the browned bits from the pan. Stir in the heavy cream and parmesan, then simmer for 2-3 minutes until lightly thickened.
05 -
Return the chicken and any juices to the skillet. Simmer gently for 5-7 minutes, or until the thickest part of the chicken reaches 165 F.
06 -
Lower the heat and stir in lemon zest and lemon juice. Spoon sauce over the chicken, garnish with parsley and lemon slices, and serve warm.
# Good to know:
01 -
Use fresh lemon juice for the cleanest flavor.
02 -
Best served right away while the sauce is glossy.
03 -
Leftovers keep refrigerated for up to 3 days.