Description
A flavorful and creamy chicken dish featuring tender boneless, skinless chicken breasts cooked to perfection and smothered in a zesty lemon garlic cream sauce. Perfect for a quick dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Lemon Garlic Cream Sauce
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- Red pepper flakes to taste
Instructions
- Prepare the chicken: Wrap the chicken breasts in plastic wrap and pound them to an even thickness of about 1/2 inch to ensure even cooking.
- Season the chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Sear the chicken: Heat butter and olive oil in a skillet over medium-high heat until melted and hot. Add the chicken breasts and cook without moving until browned on one side, approximately 5 minutes.
- Cook through: Reduce heat to medium, flip the chicken, cover the skillet, and cook for an additional 10 minutes or until the internal temperature reaches 165°F and the juices run clear. Then remove the chicken from the skillet and set aside.
- Make the sauce: In the same skillet, combine the chicken broth, lemon juice, honey, minced garlic, and red pepper flakes. Stir to combine and scrape any browned bits from the bottom of the pan.
- Simmer the sauce: Let the sauce simmer and reduce until thickened, about 5 minutes, stirring occasionally.
- Add cream: Stir in the heavy cream to the sauce and mix thoroughly to create a rich, creamy texture.
- Coat the chicken: Return the cooked chicken breasts to the skillet, spooning and stirring the sauce over them to coat evenly and heat through.
- Serve: Plate the chicken and sauce, optionally garnish with lemon wedges and fresh parsley, and serve hot for a delicious meal.
Notes
- Use a meat mallet or rolling pin to pound chicken evenly for uniform cooking.
- If you prefer less spice, reduce or omit red pepper flakes.
- For a lower-fat version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- Serve with steamed vegetables, rice, or mashed potatoes to complete the meal.
- Leftovers can be refrigerated for up to 2 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400 kcal
- Sugar: 6 g
- Sodium: 500 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
