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One Skillet Chicken with Lemon Garlic Cream Sauce


Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

As many of you have probably guessed, I have a love for white meat chicken. It’s no dark meat for me. But the good news is that today’s chicken dinner is totally customizable to your chicken needs. Boneless skinless chicken thighs, sure, why not! *Applause* you’ve only just waited half of FOREVER for me to bring you something that could be made with something other than boneless skinless chicken breast.

decade. Obvi, this recipe requires just one pan. Which means, we make the chicken and the sauce – that’s right – in just uno skillet-o. We’re talking tender chicken, covered in a lemon garlic butter sauce that’s creamier that anything you’ve had before. Someone please, throw some capers up in the sauce! This only *just* hit me now, but i’m totally doing it next time, pinky promise.

We’re using a lot of the same ingredients like, butter, lemon juice, garlic, red pepper flakes, and parsley. What takes this chicken dinner to the next level is chicken broth and a big splash of heavy cream. The sauce has a nice creamy consistency that would taste AMAZING tossed in some angel hair pasta. The pasta-bilities are ENDLESS. See what I did there.

Get those chicken breasts cooking on both sides. You don’t have to worry about cooking the chicken all the way through. We’re just looking to get some color on the chicken and for all those wonderful flavor bits to form in the bottom of the pan. The ‘flavory bits’ are going to be deglazed with chicken broth and lemon juice to make the lemon garlic cream sauce for this skillet chicken.

If you’re using chicken breasts or boneless skinless chicken thighs, just make sure that all of them are about the same thickness. Mine were about ½-¾ inch thick. I browned each side of the chicken for just 2 minutes. Don’t worry about cooking the chicken all the way through as we’re going to finish the sauce and the chicken together in the oven for a quick 5 minutes.

To be honest with you, I was a little intimidated with the idea of adding heavy cream to a lemon sauce. I had the biggest fear of it curdling on me. I find the trick is to use just a couple tablespoons of lemon juice and to reduce it with the chicken broth. Once that’s done, I lowered the flame and melted some butter into the sauce. Finally, taking the sauce off the heat completely, I whisked in the cream and placed it back on the flame for just a couple of seconds. Don’t let the sauce come to a boil. And it worked, beautifully! And can I say something? This is

But with victory came pain! I pulled the skillet out of the oven, placed it on the store and lost in thought, a few seconds later I decided to grab the handle WITHOUT an oven mitt. UMM.. OUCH! NOT FUN! Hand burning! Feels like fire ants having a picnic in my palm! That’s definitely going to leave a mark! 

subsided from my burning hand, I topped off this one skillet chicken dinner with a handful of chopped parsley and a little basil. Use whatever fresh herbs you’ve got on hand, you really can’t go wrong!

Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

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 2-3 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.

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. Let sauce reduce for about 8-10 minutes

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 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

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