Creamy Lemon Garlic Chicken Recipe

Creamy Lemon Garlic Chicken – quick seared chicken with creamy and buttery lemon garlic sauce. Serve with potatoes, rice or pasta for a quick and easy dinner!

Simple and full of flavor is what this Creamy Lemon Garlic Chicken is all about. Easy chicken dinners don’t have to be boring! If you have two chicken breasts ready to be cooked, pair them with a sauce made with stock and cream. Lemon and garlic make for a perfect flavor combo and turn this dish into a family favorite! This Creamy Lemon Garlic Chicken is so easy to make, it’s perfect for busy weeknights or weekends and even special occasions. Serve with simple sides like mashed potatoes, rice or pasta to let the chicken shine!

Creamy Lemon Garlic Chicken

Prep Time   : 2 minutes
Cook Time  : 20 minutes
Total Time   : 22 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 357 kcal

Ingredients

• 2 chicken breasts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup all-purpose flour rice flour for gluten-free option
• 2 tablespoons olive oil divided
• 2 tablespoons unsalted butter divided
• 3 garlic cloves minced
• 1 shallot chopped finely
• 1/2 lemon juiced
• 1 tablespoon lemon zest
• 1/2 cup chicken stock
• 1/3 cup heavy cream
• parsley for garnish

Instructions

• Slice chicken breast in half lengthwise, season each piece with salt and pepper and dredge in flour.
• Heat up 1 tablespoon of oil in skillet with 1 tablespoon of butter. Cook chicken until golden brown, about 4 to 5 minutes per side. The internal temperature should register 165 degrees F. Remove onto a plate.
• To the same pan, add more oil. Add minced garlic and shallot and saute until soft and fragrant. Add lemon zest, lemon juice and chicken stock. Scrape the bottom of the pan with a wooden spoon so all of the browned bits from cooking chicken are mixed into the sauce. Simmer for 2 minutes.
• Add heavy cream, stir and return chicken to pan. Let everything heat up. Turn the heat off. Add remaining tablespoon of butter and let melt in the hot sauce. Garnish with chopped parsley and serve.

Recipe Notes

• For a lighter sauce, you can use half and half or a mixture of milk and cornstarch so it will still thicken to a sauce consistency. For that, use 1 and 1/2 teaspoon of cornstarch and 1/2 cup of milk.
• Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.

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