Description
A bright, comforting pan-skillet meal that balances tangy lemon with rich cream and fragrant garlic, perfect for weeknight dinners or special occasions.
Ingredients
- 4 chicken breasts (boneless, skinless), about 1 to 1¼ lb total
- 1 tablespoon olive oil (sub: avocado oil or light vegetable oil)
- 4 cloves garlic, minced (about 1½ teaspoons jarred if short on time)
- 1 cup chicken broth (low-sodium recommended)
- 1 cup heavy cream (sub: half-and-half for lighter sauce; see Tips for dairy-free)
- 1 lemon, juiced and zested
- 1 teaspoon dried thyme (or 1 tablespoon fresh chopped)
- Salt and pepper, to taste
- Fresh parsley for garnish (optional)
Instructions
- Pat the chicken dry. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken. Sear 5–7 minutes per side, until golden and an instant-read thermometer reads 155–160°F (it will finish in the sauce). Remove chicken to a plate and cover loosely.
- Lower heat to medium. Add the minced garlic to the skillet. Sauté 30–60 seconds until fragrant.
- Pour in the chicken broth. Use a wooden spoon to scrape up browned bits (fond) from the pan. Bring to a gentle simmer.
- Stir in the heavy cream, lemon juice, lemon zest, and thyme. Taste and season with more salt and pepper if needed.
- Return the chicken to the skillet. Spoon sauce over the breasts and simmer 4–6 minutes, until the chicken reaches 165°F (74°C) and the sauce slightly thickens.
- Remove from heat. Let the chicken rest 2–3 minutes. Garnish with chopped parsley and serve.
Notes
For even cooking, pound thicker breast parts to an even thickness (about ½ inch). If you prefer skin-on thighs, see Variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Skillet
- Cuisine: Italian