Description
Tender, juicy chicken breasts in a luscious creamy lemon sauce with garlic and herbs. This restaurant-quality dish comes together in one pan in just 30 minutes for an easy weeknight dinner that’s perfect over pasta, rice, or with crusty bread.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- 1 tablespoon all-purpose flour (optional, for light coating)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
For the Creamy Lemon Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth (or white wine)
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 1 tablespoon lemon zest
- 1/4 cup freshly grated Parmesan cheese (optional, for extra richness)
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- Lemon slices for garnish (optional)
Instructions
- Prepare the chicken: Pat chicken breasts completely dry with paper towels. If they’re very thick or uneven, place between two pieces of plastic wrap and gently pound to an even 3/4-inch thickness using a meat mallet. Season both sides with salt, pepper, and Italian seasoning. If using flour, lightly dust both sides and shake off any excess.
- Sear the chicken: Heat butter and olive oil in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add chicken breasts. Cook undisturbed for 5-7 minutes on the first side until golden brown. Flip and cook another 5-7 minutes until the internal temperature reaches 165°F and the chicken is cooked through. Cooking time depends on thickness—thinner breasts cook faster. Remove chicken to a plate and tent with foil to keep warm.
- Start the sauce: In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned. Watch carefully as garlic burns quickly.
- Deglaze the pan: Pour in the chicken broth (or wine) and use a wooden spoon to scrape up any browned bits from the bottom of the pan. These bits add incredible flavor to the sauce. Let it simmer for 1-2 minutes to reduce slightly.
- Add cream and lemon: Stir in the heavy cream, lemon juice, and lemon zest. Bring to a gentle simmer and let the sauce cook for 3-4 minutes, stirring occasionally, until it starts to thicken slightly. The sauce should coat the back of a spoon.
- Finish the sauce: If using Parmesan cheese, stir it in now and let it melt into the sauce. Season with salt and pepper to taste. If the sauce seems too thick, add a splash more broth or cream. If it’s too thin, let it simmer a bit longer.
- Return chicken to sauce: Place the cooked chicken breasts back into the skillet, along with any juices that accumulated on the plate. Spoon the sauce over the chicken and let everything simmer together for 2-3 minutes so the chicken absorbs some of the sauce and warms through.
- Garnish and serve: Remove from heat and sprinkle with fresh chopped parsley. Garnish with lemon slices if desired. Serve immediately with your choice of sides, making sure to spoon plenty of that gorgeous sauce over everything!
Notes
- Don’t skip pounding the chicken: Even thickness ensures even cooking and prevents dry, overcooked edges with raw centers.
- Use a thermometer: The only way to know chicken is perfectly done (not under or overcooked) is to check the internal temperature at 165°F.
- Fresh lemon is key: Bottled lemon juice lacks the bright, fresh flavor that makes this dish special.
- Adjust lemon to taste: Start with 3 tablespoons of juice, then add more if you want it tangier.
- Wine option: Dry white wine instead of broth creates a more sophisticated, complex sauce.
- Sauce consistency: It will thicken as it sits, so make it slightly thinner than desired while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce (about 280g)
- Calories: 420
- Sugar: 2g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 165mg