Description
Indulge in the creamy and tangy flavors of this Lemon Cream Chicken, a delightful stovetop main course that’s both easy to make and incredibly satisfying.
Ingredients
Scale
Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
Lemon Cream Sauce:
3 cloves garlic (minced)
1 cup chicken broth
1 tablespoon all-purpose flour
½ cup heavy cream
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 tablespoon butter
1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Season the chicken: Season the chicken breasts with salt and pepper on both sides.
- Cook the chicken: In a large skillet over medium heat, heat the olive oil. Add the chicken breasts and cook for 5–7 minutes per side until golden brown and cooked through. Remove and set aside.
- Prepare the sauce: In the same skillet, sauté minced garlic. Whisk in chicken broth and flour, simmer until thickened. Stir in cream, lemon juice, zest, and butter. Simmer until creamy.
- Combine and simmer: Return the chicken to the skillet, spoon sauce over the top. Simmer for 2 minutes. Garnish with parsley if desired.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 360
- Sugar: 1g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 115mg
