Lemon Garlic Chicken
Tender boneless chicken cutlets seared to golden perfection and simmered in a rich, velvety lemon garlic cream sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
2 boneless skinless chicken breasts or 4 cutlets (about 1 pound)
1 teaspoon kosher salt
Freshly ground black pepper, to taste
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
¾ cup heavy cream
¼ cup milk
Zest of 1/2 lemon plus 1 tablespoon fresh lemon juice
Lemon slices, optional for garnishing
Fresh parsley, finely chopped, for garnishing
Instructions
1.Pat chicken dry and slice breasts in half horizontally into 4 thin cutlets.
2.Sprinkle chicken on both sides with salt, pepper, garlic powder, onion powder, and dried oregano.
3.Heat olive oil in a large skillet over medium heat and cook chicken for 3 to 5 minutes per side until browned, then remove to a plate.
4.Melt butter in the same pan over medium-low heat, add minced garlic, and cook for 30 seconds to 1 minute until fragrant.
5.Pour in cream, milk, lemon zest, and lemon juice, simmering for 2 to 3 minutes until thickened slightly.
6.Return chicken to the pan and warm each side for 1 minute.
7.Serve immediately with sauce spooned over top, garnished with parsley and lemon slices.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat gently in a skillet over low heat with a splash of milk.
Serve alongside fettuccine pasta or steamed jasmine rice.
Find it online: https://chickenio.com/lemon-garlic-chicken/