One Skillet Chicken with Lemon Garlic Sauce
 
Prep time
Cook time
Total time
 
A <g class="gr_ gr_58 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="58" data-gr-id="58">one skillet</g> chicken dinner that is easy to make with only a few ingredients. Pan seared chicken breast drizzled with a lemon garlic butter cream sauce.
Author:
Serves: 4
Ingredients
  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 cup chicken broth
  • 2 tbsp lemon juice
  • 1 tbsp minced garlic
  • ½ tsp red pepper flakes (or more to taste)
  • 1 tbsp olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tbsp salted butter
  • ¼ cup heavy cream
  • 2 tbsp chopped parsley or basil
Instructions
  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2 to 3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10 to 15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5 to 8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
Notes
Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.

After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.
Nutrition Information
Calories: 302 Fat: 16.1 g Saturated fat: 6.8 g Sugar: 1.6 g Sodium: 88.6 mg Fiber: 0.6 g Protein: 33.9 g Cholesterol: 129 mg

 

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