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Lemon chicken is one of my husbands favorite recipes, so I definitely had to share it. This will be your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce!
You will want to use thin chicken breasts for this recipe, flour on both sides. Pre-heat the oven to 375 degrees.
In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides, until almost cooked through, remove the chicken to a plate.
Add in your chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened.Then, turn the heat up to medium high and let sauce come to a simmer. Continue to cook until about ⅓ cup of the sauce remains.
When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream and whisk. Place your chicken back into the pan, do not bring it to a boil, let simmer for 5-7 minutes. Top with chopped parsley or basil and serve warm over noodles, rice or just with a vegetable.
Ingredients: I got the recipe here!
INGREDIENTS:
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
