One Skillet Chicken with lemon Garlic Cream Sauce

This one pan chicken formula is my move to chicken dinner of the week decade. Obvi, this formula needs only 1 pan. which suggests, we have a tendency to create the chicken and also the sauce – that’s right – in precisely uno skillet-o. We’re talking tender chicken, coated in a very lemon paste sauce that’s creamier that something you’ve had before. Someone, please, throw some capers up within the sauce! This solely *just* hit American state currently, however I’m wholly doing it next time, pinkie promise.

Should I simply stop here? square measure you on your thanks to the room, cuz ya ought to be!
We’re employing a ton of a similar ingredients like butter, juice, garlic, red pepper flakes, and parsley. What takes this chicken dinner to ensuing level is stock and a giant splash of cream. The sauce incorporates a nice creamy consistency that will style wonderful tossed in some angel hair food. The pasta-bilities square measure ENDLESS. See what I did there.

Get those chicken breasts cookery on each side. You don’t have to be compelled to worry concerning cookery the chicken all the means through. We’re simply wanting to urge some color on the chicken and for all those rattling flavor bits to create within the bottom of the pan. The ‘flavor bits’ square measure getting to be deglazed with stock and juice to create the lemon garlic bechamel for this pan chicken.

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!


INGREDIENTS:

• 4 boneless skinless chicken breasts (or thighs)
• salt and pepper
• 1 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes (or more to taste)
• 1 tablespoon olive oil
• ⅓ cup finely diced shallots (or red onions)
• 2 tablespoons salted butter
• ¼ cup heavy cream
• 2 tablespoons chopped parsley or basil

DIRECTIONS:

1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
3. Position a rack in the lower third of the oven and preheat the oven to 375ºF.
4. 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.
5. 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. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes OR UNTIL ABOUT ⅓ CUP OF THE SAUCE REMAINS.
6. 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.

NOTES:

1. Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
2. After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.

Source Reference  : Garlic Parmesan

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