Creamy Skillet Chicken with Lemon Garlic Cream Sauce

Creamy Skillet Chicken with Lemon Garlic Cream Sauce

Skillet chicken has juicy chicken breast, smothered in a lemon garlic cream sauce. Made all in one skillet for easy clean-up and comes together in under 30 minutes.

Course Entrees

Cuisine American

Keyword Chicken, lemon chicken, one pan

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 400kcal

Author Wendie

Ingredients

4 boneless chicken breasts
salt and pepper
2 tablespoons olive oil
1/3 cup finely diced red onion
2 tablespoons minced garlic
1-1/2 cups chicken broth
1/2 teaspoon cayenne pepper
2 tablespoons butter
1/3 cup heavy cream
2-3 tablespoons lemon juice
chopped fresh parsley

Instructions

Place chicken breasts in a large ziplock freezer bag (or between two pieces of plastic wrap) and using a mallet or rolling pin pound the chicken until it's about 1/2 inch thick. Sprinkle with salt and pepper.
Heat a skillet on medium-high heat. Add olive oil and chicken breasts and cook 2-3 minutes and flip and cook another 2-3 minutes. Remove and set aside on a plate.
Add red onion and saute for 2-3 minutes just until soft then add in the garlic and saute for about 30 seconds more. Whisk in the chicken broth, and cayenne pepper. Reduce the heat to low and simmer 10 minutes or until reduced by half.
Whisk in the butter, and heavy cream and lemon juice whisk until combined. Add chicken breasts back in and simmer on low another 3-4 minutes.
Garnish with fresh chopped parsley

Video

Notes

Boneless skinless chicken thighs can be used instead but they are thicker and will take longer to cook.

You can add a tablespoon of honey for a touch of sweetness.

Double the sauce if you want extra for pasta.

Do NOT overcook the chicken breasts, use an instant-read thermometer to know when the chicken reaches 164 degrees.

Nutrition