#Creamy #Lemon #Garlic #Chicken
Creamy Lemon Garlic Chicken
This creamy chicken with garlic and lemon is a fast-paced chicken with a creamy sauce and garlic and lemon butter. Serve with potatoes, rice or pasta for a quick and easy dinner!
Ingredients :
Instructions :
Recipe Notes
For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and 1/2 teaspoon of cornstarch and 1/2 cup of milk.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
This creamy chicken with garlic and lemon is a fast-paced chicken with a creamy sauce and garlic and lemon butter. Serve with potatoes, rice or pasta for a quick and easy dinner!
Ingredients :
- 2 chicken breasts
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour rice flour for gluten-free option
- 2 tablespoons olive oil divided
- 2 tablespoons unsalted butter divided
- 3 garlic cloves minced
- 1 shallot chopped finely
- 1/2 lemon juiced
- 1 tablespoon lemon zest
- 1/2 cup chicken stock
- 1/3 cup heavy cream
- parsley for garnish
Instructions :
- Slice chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
- Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
- To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
- Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.
Recipe Notes
For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and 1/2 teaspoon of cornstarch and 1/2 cup of milk.
Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
