Creamy Lemon Garlic Chicken
A bright, creamy skillet chicken that’s simple enough for weeknights but elegant enough for guests. Tender, juicy, and loaded with flavor, this one-pan dinner is a reliable favorite.
Servings: 4
Calories: 323kcal
Cost: $12–$15
Equipment
- Large, oven-safe skillet
- Meat mallet or rolling pin
- Meat thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup chicken broth
- 1/3 cup heavy cream
- 1/4 cup finely chopped red onion
- 3 cloves garlic minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh basil
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes optional
- Kosher salt and freshly ground black pepper to taste
- Lemon slices for garnish
Instructions
- Preheat the oven to 375°F. Pound chicken breasts to an even ½-inch thickness. Season generously with salt and pepper on both sides.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken for 2–3 minutes per side until golden brown. Remove and set aside.
- In the same skillet, sauté red onion in the pan juices for 6–8 minutes until softened. Season lightly with salt and pepper.
- Stir in the garlic and butter and sauté for about 1 minute, until fragrant and melted. Pour in the chicken broth, lemon juice, and red pepper flakes, scraping up any browned bits from the bottom of the skillet.
- Reduce heat to medium and cook, stirring occasionally, for 8–10 minutes until sauce slightly thickens.
- Remove skillet from heat and whisk in heavy cream. Return to low heat for 30 seconds to combine.
- Nestle chicken back into the sauce, spooning some over the top.
- Place skillet in the oven and bake 5–7 minutes, or until chicken reaches 160°F internally (it will rise to 165°F while resting).
- Remove skillet from oven, sprinkle with fresh basil, and garnish with lemon slices. Let rest 5–10 minutes before serving.
Notes
Even thickness = even cooking. Pounding is optional but recommended.
For a lighter sauce, use half-and-half or omit the butter. For dairy-free, coconut cream works surprisingly well.
Red pepper flakes are optional; add to taste.
Chicken can be cooked through and stored in the sauce for up to 2 days. Reheat gently to keep it tender.
Serve over rice, noodles, or alongside roasted veggies to soak up every bit of that sauce.
Nutrition
Calories: 323kcal | Carbohydrates: 3g | Protein: 25g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 405mg | Potassium: 492mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 630IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 1mg
