Description
Creamy Lemon Chicken is a luscious dish featuring tender seared chicken bathed in a silky sauce brightened with fresh lemon juice and zest. It’s elegant yet approachable—ideal for both weeknight dinners and special occasions.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (1–1.2 lbs)
- Salt & freshly ground black pepper
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 4 garlic cloves, minced
- 1 cup heavy cream (or half‑and‑half)
- ¼ cup freshly squeezed lemon juice (~1–2 lemons)
- 1 tsp lemon zest
- ½ cup low‑sodium chicken broth
- 1 tsp Dijon mustard (optional)
- ½ tsp dried thyme (or 1 tsp fresh)
- 2 Tbsp chopped fresh parsley (garnish)
- Lemon slices or wedges, for serving
Instructions
- Pat and season chicken breasts with salt and pepper.
- Heat skillet over medium‑high with 1 Tbsp olive oil + 1 Tbsp butter.
- Sear chicken 5–6 minutes per side until golden and 165 °F inside. Transfer to a plate and rest.
- Sauté garlic: Lower heat, add remaining oil + butter; cook garlic ~30 seconds.
- Deglaze with broth, scraping up bits from the pan.
- Build sauce: Stir in cream, lemon juice, zest, Dijon, and thyme. Simmer gently 3–4 minutes.
- Finish: Return chicken with juices to skillet; spoon sauce over and simmer an extra 2–3 minutes.
- Garnish with parsley and lemon slices. Serve warm.
- Prep Time: 15 minutes
- Cook Time: 20 minutes