Recipe: Easy, Creamy Lemon Garlic Skillet Chicken

Alessia Lonobile

Posted on March 05 2019

Lemon Garlic lemon Skillet Chicken easy to make
Lemon Garlic Chicken
This rich and creamy skillet dinner is just the kind of thing I want to eat on cold winter nights. The chicken breasts simmer in a pan of lemon garlic goodness, and taste like they were made at your favourite neighbourhood Italian restaurant. 

Ingredients

  • boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
  • 1/2 teaspoon 

    kosher salt, plus more for seasoning

  • 1/4 teaspoon 

    freshly ground black pepper, plus more for seasoning

  • tablespoon 

    olive oil

  • tablespoons 

    unsalted butter

  • small shallot, finely chopped
  • cloves 

    garlic, minced

  • tablespoons 

    all-purpose flour

  • cup 

    half-and-half or whole milk

  • 1/2 cup 

    low-sodium chicken broth

  • Juice of 1 medium lemon (about 3 tablespoons)

  • tablespoons 

    chopped fresh parsley leaves

  • small lemon, thinly sliced

Instructions

  • Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
  • Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
  • Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
  • Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.

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