Spring to Recipe

Say how-do-you-do to your new favorite one skillet craven dinner that's topped with a lemon garlic butter cream sauce! I used thin chicken breasts, just this recipe would be succulent with boneless chicken thighs too!

close up of seared chicken in skillet with lemon garlic cream sauce

Hullo, hello to my new favorite creamy, garlicky, lemony, delicious skillet craven!

You guys, I've gone completely head over heels for today's meal (I didn't mean for that to rhyme.

As many of you have probably guessed, I have a love for white meat chicken. It'southward no dark meat for me. But the good news is that today's chicken dinner is customizable to your chicken needs. Boneless skinless chicken thighs, sure, why not! *Applause* you've only only waited one-half of FOREVER for me to bring you something that could be fabricated with something other than boneless skinless chicken breast.

This i skillet chicken recipe is my go-to chicken dinner of the week decade. Obvi, this recipe requires only one pan. Which means, we make the craven and the sauce – that'south right – in simply uno skillet-o. We're talking tender craven, covered in a lemon garlic butter sauce that's creamier than anything y'all've had earlier. Someone, delight, throw some capers up in the sauce! This just *but* striking me now, but I'm totally doing it next time, pinky promise.

Should I just cease here? Are you on your mode to the kitchen, cuz ya should exist!

One Skillet Chicken with Lemon Garlic Cream Sauce Video:

skillet with chicken in lemon garlic cream sauce topped with fresh lemon wedges

This recipe is somewhat, kinda sorta adapted and inspired by my Garlic Butter Salmon in Foil.

What makes this chicken with lemon garlic cream sauce recipe special?

Nosotros're using a lot of the aforementioned ingredients similar butter, lemon juice, garlic, red pepper flakes, and parsley. What makes this chicken dinner to the next level is chicken goop and a big splash of heavy cream. The sauce has a nice creamy consistency that would gustatory modality AMAZING tossed in some angel hair pasta. The pasta-abilities are Endless. See what I did there.

seared chicken with pepper in skillet

How to brand one skillet chicken with lemon garlic cream sauce:

Go those chicken breasts cooking on both sides. Y'all don't have to worry about cooking the chicken all the way through. Nosotros're just looking to get some color on the chicken and for all those wonderful flavor bits to class in the bottom of the pan. The 'flavour bits' are going to be deglazed with chicken goop and lemon juice to brand the lemon garlic cream sauce for this skillet chicken.

If you're using craven breasts or boneless skinless chicken thighs, just brand sure that all of them are most the aforementioned thickness. Mine were nearly ½-¾ inch thick. I browned each side of the chicken for just 2 minutes. Don't worry well-nigh cooking the chicken all the way through as nosotros're going to finish the sauce and the chicken together in the oven for a quick v minutes.

To be honest with you, I was a picayune intimidated past the thought of adding heavy cream to a lemon sauce. I had the biggest fear of information technology curdling on me. I detect the fob is to use just a couple of tablespoons of lemon juice and to reduce information technology with the craven broth. Once that's done, I lowered the flame and melted some butter into the sauce. Finally, taking the sauce off the heat completely, I whisked in the cream and placed it back on the flame for just a couple of seconds. Don't permit the sauce come up to a boil. And it worked, beautifully! And can I say something? This is the best lemon garlic cream sauce I've e'er had! A big pat on the back. Checking the foam sauce off my culinary bucket list! Hooray!

seared chicken with lemon garlic sauce in skillet topped with basil and lemon

Simply with victory came pain! I pulled the skillet out of the oven, placed information technology on the store and lost in idea, a few seconds later I decided to catch the handle WITHOUT an oven mitt. UMM… OUCH! Non FUN! Hand burning! Feels like burn down ants having a picnic in my palm! That'due south definitely going to leave a mark!?

Then once the painfinally subsided from my called-for hand, I topped off this ane skillet craven dinner with a handful of chopped parsley and a fiddling basil. Use whatsoever fresh herbs you've got on hand, you actually tin't become wrong!

plate with steamed broccoli and chicken with lemon garlic cream sauce

I served it up pretty unproblematic this fourth dimension around: just a little sauteed broccolini and a side salad. You could always do a piffling rice to catch all that sauce. Pasta isalways perfect with a lemon garlic cream sauce.

1 skillet chicken dinners and conquering kitchen fears. Just a regular old Midweek around here! 😉

shop this craven with lemon garlic cream sauce post:

One Skillet Chicken with lemon Garlic Cream Sauce

Ingredients

  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 loving cup chicken broth
  • two tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ loving cup finely diced shallots (or red onions)
  • two tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil
  • Prepared broccolini, for serving

Instructions

  1. Using a mallet, pound down the craven breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the craven.
  2. In a ii cup measuring loving cup or a pocket-sized bowl, combine the craven broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower 3rd of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and allow it to brown on both sides for 2-three minutes per side. Don't worry if the craven isn't cooked thoroughly; we'll stop it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, and add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the chocolate-brown bits are loosened. Kicking the oestrus dorsum up to medium-high and let sauce come to a simmer. Continue to melt the sauce for ten-15 minutesor until about ⅓ cup of the sauce remains.
  6. 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 foam, whisk to combine. Identify the skillet back over the flame for just thirty seconds, DO Non let the sauce to boil. Remove from estrus, add the craven back into the pan and drizzle the sauce over the craven. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Superlative with chopped parsley or basil and serve warm with additional lemon slices. Serve with prepared rice, pasta, or sauteed veggies on the side.

Notes

  • Utilize boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine downward to about ½ inch.
  • After a few comments from readers, I've adapted the amount of fourth dimension information technology takes to reduce the sauce (step #v). Keep in mind, the key is to reduce information technology to ⅓ cup and that I can simply provide an approximate. It may accept yous more than or less time than what is actually listed.

If you like this chicken with lemon garlic foam sauce recipe, you might also like:

  • Garlic Butter Broiled Chicken Breasts

We are a participant in both the RewardStyle and Amazon Services LLC Assembly Program, which are affiliate advertising programs designed to provide a ways for sites to earn advertising fees by advertising and linking to amazon.com and through RewardStyle.