PREP TIME: 5 mins | COOK TIME: 18 mins to 21 mins | YIELD: Serves 4
This lemon, garlic chicken is an easy weeknight meal with lush chicken breasts in a creamy lemon garlic sauce. It’s super easy to make and perfect to pair with a simple leafy green salad or green beans.
4 cloves garlic, minced
4 boneless, skinless chicken breasts (about 2 lbs. total), pounded to 1/2-inch thickness
1 tbsp olive oil
3 tbsp unsalted butter
1/4 tsp freshly ground black pepper, plus more for seasoning
1 small shallot, finely chopped
1 c. half-and-half or whole milk
2 tbsp all-purpose flour
1/2 c. low-sodium chicken broth
Juice of 1 medium lemon (about 3 tbsp)
1 small lemon, thinly sliced
2 tbsp chopped fresh parsley leaves
1/2 tsp kosher salt, plus more for seasoning
How to make Lemon Garlic Chicken
Step 1: Using paper towels, pat dry the chicken and season all sides with salt and pepper.
Step 2: In a 10-inch or larger skillet, heat the oil over medium-high heat. Once the oil is shimmering, add the chicken (in batches) and sear for about 6 to 7 minutes until the bottom is deeply browned. Flip the chicken and continue to sear the other side for another 6 to 7 minutes until browned. To a plate, transfer the chicken and set aside.
Step 3: Adjust the heat to medium and add the butter to the same skillet. To the melted butter, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Saute for about a minute until beginning to soften. Stir in the flour and continue to cook for another minute.
Step 4: Whisk in the half-and-half or milk along with the broth until the lumps are gone, scraping up any browned bits from the bottom of the pan. Bring the mixture to a boil, then decrease the heat to a simmer.
Step 5: Place the chicken back into the skillet and let everything simmer for about 3 to 4 minutes until the sauce has thickened enough to coat the back of a spoon. Then, add the lemon juice and stir it into the sauce.
Step 6: Before serving, garnish with some parsley and lemon slices. Enjoy the lemon, garlic chicken right away!
Keep any leftovers in an airtight container and store them in the fridge for up to 3 days.
Calories 548 Fat 26.4 g (40.6%) Saturated 11.9 g (59.4%) Carbs 10.3 g (3.4%) Fiber 1.0 g (4.2%) Sugars 3.9 g Protein 64.8 g (129.5%) Sodium 395.8 mg (16.5%)
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