Creamy Lemon Garlic Chicken

Prep Time: 15 mins	Cook Time: 30 min
Total Time: 45 min	Serves: 4

A good cream sauce is all about balance. It should be rich enough to coat the chicken beautifully, but never so heavy that it overwhelms everything else on the plate. Fresh lemon accomplishes that particularly well here, bringing just enough acidity to a silky garlic cream sauce built directly in the skillet after the chicken has browned.

The result is a comforting supper with a distinctly fresh finish, equally appropriate for an ordinary weeknight or dinner with friends. Serve the chicken with pasta, mashed potatoes, rice, or crusty bread—anything that can make good use of the extra sauce—and add a simple green vegetable or salad alongside.

Ingredients

Chicken

• 4 boneless, skinless chicken breasts, about 6 ounces each

• 1 teaspoon kosher salt

• ½ teaspoon freshly ground black pepper

• ½ teaspoon garlic powder

• 2 tablespoons all-purpose flour

• 1 tablespoon olive oil

• 1 tablespoon unsalted butter

Lemon Garlic Cream Sauce

• 2 tablespoons unsalted butter

• 1 small shallot, finely chopped

• 4 garlic cloves, finely minced

• ½ cup (120 ml) dry white wine

• ¾ cup (180 ml) chicken broth

• 1 cup (240 ml) heavy cream

• ½ cup (50 g) freshly grated Parmesan cheese

• 1 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice, plus more to taste

• Kosher salt and freshly ground black pepper

• 2 tablespoons chopped fresh parsley

• Lemon slices, for serving

For Serving

• Mashed potatoes

• Steamed or sautéed green beans

Instructions

1. If the chicken breasts are particularly thick, slice them horizontally or gently pound them to an even thickness of about ½ to ¾ inch. Season both sides with the salt, pepper, and garlic powder, then lightly dust with the flour.

   
   

2. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden brown and cooked through. Transfer to a plate and set aside.

   
   

3. Reduce the heat to medium and add the remaining 2 tablespoons butter. Add the shallot and cook for 2 to 3 minutes, until softened. Add the garlic and cook for about 30 seconds, until fragrant.

   
   

4. Pour in the white wine and bring to a simmer, scraping up the browned bits from the bottom of the skillet. Cook for 2 to 3 minutes, until the wine has reduced by about half. Add the chicken broth and simmer for another 3 to 4 minutes, until slightly reduced.

   
   

5. Stir in the heavy cream and bring to a gentle simmer. Cook for 3 to 5 minutes, stirring occasionally, until the sauce begins to thicken. Reduce the heat to low and gradually stir in the Parmesan until melted and smooth.

   
   

6. Stir in the lemon zest and lemon juice. Taste and season with salt and pepper as needed.

   
   

7. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer gently for 2 to 3 minutes, until the chicken is warmed through and the sauce has reached a silky consistency.

   
   

8. Finish with the parsley and a few thin slices of lemon. Serve the chicken over mashed potatoes, spooning plenty of lemon garlic cream sauce over the top, with green beans alongside.