Description
A quick and flavorful dish featuring chicken fillets in a creamy garlic and lemon sauce with a hint of chilli, perfect for weeknights or entertaining.
Ingredients
- 4 boneless skinless chicken breasts (about 500–600 g / 1.1–1.3 lb) — or 6 small fillets
- Salt and freshly ground black pepper
- 1–2 tbsp olive oil (or a neutral oil)
- 1 tbsp unsalted butter (optional, for extra gloss)
- 3–4 garlic cloves, finely minced
- 1 small shallot, finely chopped (optional)
- 100 ml (1/2 cup) chicken stock or dry white wine
- 200 ml (3/4 cup + 1 tbsp) heavy cream (double cream) — or coconut cream for dairy-free
- Zest and juice of 1 lemon (zest finely grated; juice about 2 tbsp)
- 1/2–1 tsp chilli flakes (adjust to taste) or 1 small fresh red chilli, sliced
- 1 tsp Dijon mustard (optional, for depth)
- 1–2 tsp cornstarch mixed with 1 tbsp water (optional, to thicken)
- 2 tbsp chopped fresh parsley or chives, for garnish
Instructions
- Flatten and season: Place each chicken breast between two pieces of plastic wrap and gently pound to about 1–1.2 cm (1/2 inch) thickness for even cooking. Season both sides with salt and pepper.
- Sear the chicken: Heat oil in a large skillet over medium-high heat until shimmering. Add chicken and cook undisturbed 3–4 minutes per side until deeply golden. If using thicker breasts, sear 3–5 minutes per side. Transfer to a plate and tent loosely with foil to rest.
- Build the sauce base: Reduce heat to medium. Add butter if using. Add shallot and cook 1–2 minutes until softened. Stir in minced garlic and cook 30–45 seconds until fragrant (don’t let it burn).
- Deglaze: Pour in chicken stock or wine, scraping the brown bits from the pan with a wooden spoon. Add lemon juice. Let simmer 1–2 minutes to reduce slightly.
- Add cream and chilli: Stir in the cream, Dijon (if using) and chilli flakes. Simmer gently 3–5 minutes until the sauce thickens enough to coat the back of a spoon. If too thin, whisk in the cornstarch slurry and cook 1 more minute.
- Finish chicken in the sauce: Return chicken to the pan, spoon sauce over, and simmer 2–4 minutes until the internal temperature reaches 74°C (165°F). If breasts are thicker, you may finish in a preheated 180°C (350°F) oven for 6–10 minutes.
- Garnish and serve: Remove from heat. Stir in lemon zest and chopped herbs. Taste and adjust seasoning with salt, pepper or a squeeze more lemon.
Notes
Serve with mashed potatoes, buttered noodles, or a crisp green salad to balance the richness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian