Description
A bright, comforting skillet dish featuring tender chicken breasts in a silky lemon cream sauce, perfect for weeknight meals or special occasions.
Ingredients
- 2 chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil (or a mix of olive oil and 1 tablespoon butter)
- 1 cup heavy cream (or substitute with half-and-half + 1 tablespoon butter or coconut cream)
- 2 lemons — juice and zest
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- ½ cup chicken broth or dry white wine (optional)
- 1 tablespoon capers (optional)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
Instructions
- Pat the chicken dry and season both sides with salt and pepper.
- Heat a large skillet over medium heat.
- Add olive oil (and butter if using).
- Sear the chicken until golden, about 6–7 minutes per side.
- Transfer chicken to a plate and tent with foil.
- Reduce heat to medium-low and add garlic; sauté 30–60 seconds.
- Pour in chicken broth or white wine and deglaze the pan.
- Stir in heavy cream, lemon juice, and lemon zest.
- Simmer the sauce for 3–5 minutes until thickened.
- Return the chicken to the skillet and cook until internal temperature reaches 165°F (74°C).
- Remove from heat, let rest for 3–5 minutes, garnish with parsley, and serve.
Notes
For a lighter texture, use half-and-half. Chicken thighs can be used for more flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian