Creamy Lemon Chicken
A simple yet delicious chicken dish featuring a creamy lemon sauce. Perfect for busy weeknights, this recipe is quick to prepare and offers a burst of fresh flavor.
Equipment
- Large skillet
- Meat thermometer
Ingredients
- 4 chicken breasts boneless, skinless
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 lemon lemon zest and juice
- 1 tbsp butter
- 1 tbsp fresh parsley chopped
- Salt and pepper to taste
Instructions
- Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken and set aside.
- In the same skillet, add garlic and sauté for about 1 minute until fragrant. Pour in chicken broth to deglaze the pan, scraping up any browned bits from the bottom.
Notes
Chef's Tips:
• For a thicker sauce, you can simmer it longer or add a cornstarch slurry.
• Avoid overcooking the chicken to keep it juicy; use a meat thermometer to check doneness.
• Serve with a side of steamed vegetables or over pasta for a complete meal.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.