Description
A bright, creamy dish featuring seared chicken breasts baked in a lemon-scented, herb-flecked cream sauce. Perfect for weeknight dinners or casual entertaining.
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5–2 lb / 700–900 g)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or butter)
- 1 cup heavy cream (substitute: half-and-half + 1 tsp cornstarch, or full-fat coconut milk for dairy-free)
- 1 lemon, juiced and zested (zest before juicing)
- 2 tablespoons fresh dill, chopped (substitute: tarragon or parsley)
- 1 teaspoon garlic powder (or 1–2 cloves minced fresh garlic)
- 1 teaspoon onion powder (or 1 small shallot, finely minced)
Instructions
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry with paper towels. Season both sides with salt and pepper.
- Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Add the chicken and sear until golden, about 2–3 minutes per side. Work in batches if the pan is crowded.
- Remove the chicken briefly to a plate. Reduce heat to medium.
- If using fresh garlic/shallots, sauté them 30–45 seconds until fragrant.
- In a bowl, whisk together the heavy cream, lemon juice, lemon zest, chopped dill, garlic powder, and onion powder.
- Pour the cream mixture into the skillet and scrape up any browned bits with a wooden spoon. Let the sauce warm for 1–2 minutes; do not boil.
- Return the chicken to the skillet, spoon a little sauce over each piece, and transfer the skillet to the oven.
- Bake 20–25 minutes, until the chicken reaches an internal temperature of 165°F (74°C) at the thickest part.
- Remove from oven and let rest for 5 minutes. Spoon the sauce over the chicken and serve.
Notes
If your breasts are very thick, halve them horizontally or pound to an even ¾–1 inch thickness. Classic pairings include buttery mashed potatoes, egg noodles, or plain rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian