Tender pan-seared chicken simmered in a velvety lemon cream sauce, perfect for an easy and impressive weeknight dinner.
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Calories: 520kcal
Equipment
- Large skillet
- cutting board
- Chef's knife
- Measuring cups and spoons
Ingredients
- 2 large boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 2 tbsp butter, divided
- 3 cloves garlic, minced
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- 1 juice of 1 lemon
- 1/3 cup parmesan cheese, freshly grated
- kosher salt and freshly ground black pepper, to taste
- fresh parsley, minced (optional)
Instructions
- Cut chicken breasts in half lengthwise to create four thin pieces. Season with salt and pepper, dredge lightly in flour, and shake off excess.
- Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Brown chicken 4–5 minutes per side until golden; remove and set aside.
- Melt remaining butter. Add garlic and cook 30 seconds until fragrant. Pour in chicken stock and scrape browned bits from the pan.
- Reduce heat. Stir in heavy cream, lemon juice, and parmesan. Simmer 2–3 minutes until slightly thickened. Season to taste.
- Return chicken to skillet. Simmer a few minutes until cooked through and coated in sauce. Garnish with parsley if desired.
Notes
Adjust lemon juice to taste. Serve over rice, pasta, or potatoes for best sauce absorption.
Nutrition
Calories: 520kcal | Carbohydrates: 10g | Protein: 36g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 165mg | Sodium: 420mg | Potassium: 480mg | Sugar: 1g | Vitamin A: 950IU | Vitamin C: 10mg | Calcium: 180mg | Iron: 1.5mg