Creamy Lemon Garlic Chicken
Creamy Lemon Garlic Chicken
Ingredients
- 2 pounds chicken breasts, cut in half
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 lemon, juiced
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Take the 2 pounds of chicken breasts, cut them in half horizontally to create thinner cutlets. Season the chicken evenly with 1 teaspoon of lemon pepper seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 5 min
- 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet. Cook the chicken for 5-7 minutes per side, or until it is golden brown and cooked through to an internal temperature of 165°F. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 14 min
- 3
Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Once melted, add the 1/2 diced onion and cook, stirring occasionally, until it is softened and translucent, which should take about 3-5 minutes. Then, add the 4 cloves of minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min
- 4
Pour 1 cup of chicken broth, 1 cup of heavy cream, and 1/2 cup of grated Parmesan cheese into the skillet. Add the juice from 1 lemon. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min
- 5
Return the cooked chicken to the skillet with the sauce, nestling it into the creamy mixture. Spoon some of the sauce over the chicken. Garnish with 1/2 teaspoon of dried parsley (or fresh parsley, if preferred) and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Lemon Garlic Chicken
- 2 pounds chicken breasts, cut in half
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 onion, diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 lemon, juiced
- 1 teaspoon lemon pepper seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried parsley, for garnish
Instructions
- 1
Take the 2 pounds of chicken breasts, cut them in half horizontally to create thinner cutlets. Season the chicken evenly with 1 teaspoon of lemon pepper seasoning, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
⏱️ 5 min - 2
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned chicken to the skillet. Cook the chicken for 5-7 minutes per side, or until it is golden brown and cooked through to an internal temperature of 165°F. Remove the cooked chicken from the skillet and set it aside on a plate.
⏱️ 14 min - 3
Reduce the heat to medium. Add 1 tablespoon of butter to the same skillet. Once melted, add the 1/2 diced onion and cook, stirring occasionally, until it is softened and translucent, which should take about 3-5 minutes. Then, add the 4 cloves of minced garlic and cook for 1 minute more until fragrant.
⏱️ 6 min - 4
Pour 1 cup of chicken broth, 1 cup of heavy cream, and 1/2 cup of grated Parmesan cheese into the skillet. Add the juice from 1 lemon. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until the sauce slightly thickens.
⏱️ 5 min - 5
Return the cooked chicken to the skillet with the sauce, nestling it into the creamy mixture. Spoon some of the sauce over the chicken. Garnish with 1/2 teaspoon of dried parsley (or fresh parsley, if preferred) and serve immediately.
⏱️ 3 min