Easy Creamy Lemon Garlic Skillet Chicken
Welcome back to my kitchen, where today we’re cooking up something light, tangy, and incredibly comforting: Easy Creamy Lemon Garlic Skillet Chicken. This dish marries the vibrant zest of lemon with the warm, aromatic essence of garlic, all enveloped in a lusciously creamy sauce. Not only is it delightfully flavorful, but it’s also a quick-to-make dinner option that’s perfect for any night of the week. Let’s dive into the recipe!
Ingredients:
- Chicken Breasts: 4 boneless, skinless, about 2 pounds total, pounded to 1/2-inch thickness.
- Seasonings: Kosher salt and freshly ground black pepper to taste.
- Olive Oil: 1 tablespoon, for searing the chicken.
- Unsalted Butter: 3 tablespoons, adds richness to the sauce.
- Shallot: 1 small, finely chopped, for a subtle depth of flavor.
- Garlic: 4 cloves, minced, because garlic makes everything better!
- All-purpose Flour: 2 tablespoons, to help thicken the sauce.
- Half-and-Half or Whole Milk: 1 cup, for creamy consistency.
- Chicken Broth: 1/2 cup, low-sodium, to adjust the thickness of the sauce.
- Lemon Juice: From 1 medium lemon, about 3 tablespoons, for that citrus kick.
- Fresh Parsley: 2 tablespoons, chopped, for garnish and freshness.
- Lemon Slices: From 1 small lemon, for garnish and added zest.
Directions:
- Preparation: Start by thoroughly drying the chicken breasts with paper towels. Season generously with salt and pepper.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breasts until deeply browned on each side, about 6-7 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium. Add butter, followed by chopped shallot and minced garlic. Season with salt and pepper, and sauté until they begin to soften, about 1 minute. Sprinkle in the flour and stir to coat the shallots and garlic evenly. Cook for another minute to remove the raw flour taste.
- Combine and Cook: Pour in the half-and-half (or milk) and chicken broth, stirring well to ensure no lumps remain. Scrape up any browned bits from the pan as these add a lot of flavors. Bring the mixture to a boil, then reduce to a simmer. Return the chicken to the skillet, simmering until the sauce thickens and the chicken is thoroughly cooked, about 3-4 minutes.
- Final Touches: Stir in the fresh lemon juice, then garnish with chopped parsley and lemon slices.
Serve:
Plate the chicken with a generous amount of sauce and enjoy the burst of flavors from this creamy, citrus-infused dish.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
This Easy Creamy Lemon Garlic Skillet Chicken is a dish that promises simplicity in preparation and richness in flavor. It’s perfect for a weeknight dinner but special enough for guests. Enjoy the creamy goodness and let the zesty lemon flavor bring a touch of brightness to your meal!
Print
Easy Creamy Lemon Garlic Skillet Chicken
- Total Time: 30 minutes
Description
This Easy Creamy Lemon Garlic Skillet Chicken is a delight for the senses. The tangy lemon and robust garlic perfectly balance the rich creaminess of the sauce, creating a dish that’s not only comforting but also impressively full of flavor. This recipe is ideal for those who love gourmet meals with straightforward preparation.
The best part about this skillet chicken is its versatility. It can be served over pasta, rice, or with a side of steamed vegetables, making it the perfect go-to recipe for any night of the week. Whether you’re looking for a quick family dinner or a dish to impress guests, this chicken is guaranteed to satisfy.
Ingredients
4 boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 tablespoon olive oil
3 tablespoons unsalted butter
1 small shallot, finely chopped
4 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half or whole milk
1/2 cup low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
2 tablespoons chopped fresh parsley leaves
1 small lemon, thinly sliced
Instructions
Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes