Creamy Lemon Garlic Chicken
Chicken breasts are seared in a skillet and finished in the oven before simmering in a garlic and lemon cream sauce.
Ingredients
- 1 tablespoon olive oil 15 ml
- 2 tablespoons unsalted butter divided, 30 g
- 4 boneless skinless chicken breasts, about 1.5 lbs / 680 g
- 1/2 teaspoon kosher salt 3 g
- 1/4 teaspoon black pepper 1 g
- 2 cloves garlic minced
- 1 3/4 cups chicken broth 15 oz / 425 ml
- 2 tablespoons lemon juice 30 ml
- 1/4 cup heavy cream 60 ml
- 1 lemon thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F (200°C). Heat the olive oil and 1 tablespoon (15 g) of butter in a large oven-safe skillet over medium-high heat.
- Season the chicken breasts with the salt and pepper. Place them top side down in the hot skillet.
- Cook the chicken for 4 minutes on each side until browned.
- Transfer the skillet to the oven. Bake for about 15 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C).
- Remove the skillet from the oven using an oven mitt. Transfer the chicken to a plate and set it aside.
- Place the skillet back on the stove over medium-high heat. Add the minced garlic and cook for 1 minute, stirring constantly.
- Pour in the chicken broth and lemon juice. Scrape the bottom of the pan with a wooden spoon to release any browned bits.
- Bring the liquid to a boil. Let it cook for 8 to 10 minutes until the sauce reduces by half.
- Remove the pan from the heat. Stir in the heavy cream and the remaining 1 tablespoon (15 g) of butter. Return the chicken to the pan to coat in the sauce, then garnish with lemon slices and parsley.
Notes
Food safety: Always check that poultry reaches an internal temperature of 165°F (74°C) using a digital meat thermometer.
If your chicken breasts are very thick, carefully slice them in half horizontally before cooking to ensure even baking.
Do not let the sauce boil after adding the heavy cream, as the dairy can separate and curdle.