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Creamy Lemon Garlic Chicken - Comforting, Bright, and Simple

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 boneless, skinless chicken breasts (about 1.5–2 pounds) or 6 small thighs
  • Salt and pepper: For seasoning the chicken and sauce
  • Flour: 2 tablespoons, for light dredging (helps browning and thickening)
  • Olive oil: 2 tablespoons, for searing
  • Butter: 2 tablespoons, for richness in the sauce
  • Garlic: 4–5 cloves, minced
  • Lemon: Zest of 1 lemon and 2–3 tablespoons fresh lemon juice
  • Chicken broth: 3/4 cup (low-sodium preferred)
  • Heavy cream: 1/2 cup (or use half-and-half for a lighter sauce)
  • Parmesan cheese: 1/4 cup finely grated (optional but recommended)
  • Fresh herbs: 2 tablespoons chopped parsley or chives
  • Red pepper flakes: A pinch, optional for gentle heat

Method
 

  1. Pound and season the chicken: If using breasts, pound to an even 1/2-inch thickness for quick, even cooking. Pat dry. Season both sides with salt and pepper, then lightly dredge in flour, shaking off excess.
  2. Sear the chicken: Heat olive oil in a large skillet over medium-high. Add the chicken and cook 4–5 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
  3. Build the flavor base: Reduce heat to medium. Add butter to the pan. Stir in minced garlic and cook 30–45 seconds until fragrant. Do not brown the garlic.
  4. Deglaze: Pour in the chicken broth. Scrape up the browned bits from the pan with a wooden spoon. Simmer 2–3 minutes to reduce slightly.
  5. Add lemon and cream: Stir in lemon zest, lemon juice, and heavy cream. Bring to a gentle simmer. If using Parmesan, whisk it in now. Season with salt, pepper, and red pepper flakes, to taste.
  6. Thicken and finish: Simmer 2–4 minutes until the sauce lightly thickens and coats a spoon. If it’s too thick, add a splash of broth. If too thin, simmer a bit longer.
  7. Return the chicken: Nestle the chicken back into the pan, along with any juices from the plate. Spoon sauce over the top and warm through for 1–2 minutes.
  8. Garnish and serve: Sprinkle with fresh herbs. Taste and adjust lemon or salt if needed. Serve hot with mashed potatoes, rice, pasta, or crusty bread to catch the sauce.