Description
This creamy lemon garlic chicken is a one-pan wonder, featuring golden pan-seared chicken breasts simmered in a luscious lemon-garlic cream sauce. It’s quick, comforting, and elegant perfect for both weeknights and special dinners.
Ingredients
Units
Scale
- 4 large boneless skinless chicken breasts
- 1 small onion (finely chopped)
- 3 -4 garlic cloves (grated)
- 2 tbsp olive oil (divided)
- 2 tbsp flour (or gluten-free substitute)
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 1/4 cup heavy cream (or more milk)
- 1 tsp salt (divided)
- 3/4 tsp ground black pepper (divided)
- 2 large lemons (juice of 1, plus 1 sliced)
- 3 tbsp fresh parsley (finely chopped)
Instructions
- Slice chicken breasts into 8 thinner cutlets. Pound to even thickness. Season with 1/2 tsp salt and 1/2 tsp pepper.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Pan-fry chicken for 6 minutes per side until golden brown. Transfer to a plate.
- Add remaining olive oil and onion to the skillet. Sauté until softened, then stir in garlic for 30 seconds.
- Stir in flour, then slowly whisk in chicken broth. Add milk, cream, remaining salt and pepper. Bring to a gentle boil.
- Stir in lemon juice, return chicken to skillet, and simmer for 5 minutes. Add lemon slices.
- Let stand 3–4 minutes. Garnish with parsley and serve warm.
Notes
- For lighter sauce: skip heavy cream and use extra milk.
- For richer sauce: add an extra tablespoon of cream.
- Sauce thickens as it cools; adjust with a splash of broth if needed.
Nutrition
- Calories: 385
