Skillet Chicken with Lemon Garlic Cream Sauce

Course Dinner
Cuisine American
Keyword Chicken
Servings 4
Author Wendie


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


  1. 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 its about 1/2 inch thick. Sprinkle with salt and pepper.

  2. 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.
  3. Add red onion and garlic and saute for about 30 seconds then add chicken broth. Reduce the heat to low and simmer 10 minutes or until reduced by half.

  4. Add in butter, and heavy cream whisk until combined. Add chicken breasts back in and simmer on low another 3-4 minutes.

  5. Garnish with fresh chopped parsley