Make a rich, creamy lemon chicken dish in one skillet using fresh herbs for bright flavor. This recipe is fast enough for a weeknight.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Skillet Cooking
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup fresh lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken to the hot skillet and cook for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove the chicken and set it aside on a plate.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3 minutes.
Stir in the fresh parsley, thyme, and chives. Taste the sauce and add more salt or pepper if needed.
Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken.
Heat through for 1 minute before serving immediately.
Notes
For a thicker sauce, simmer the cream mixture for an extra minute or two, or whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water during step 6.
Serve this chicken over rice, pasta, or with steamed asparagus to soak up the pan sauce.
Use fresh herbs only; dried herbs will change the flavor profile significantly.