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Easy, Creamy Lemon Garlic Skillet Chicken tells you everything you need to know about it in its wonderfully scrumptious name! It’s easy because you can whip it together without breaking a sweat and in 20 minutes or less. It’s creamy, bright with citrus flavors, and garlicky, the exact flavors you want in a refreshing chicken dish. And you cook it all in one skillet for easy cleanup! Easy, Creamy Lemon Garlic Skillet Chicken takes weeknight meals and elevates them to newfound elegance.
Easy, Creamy Lemon Garlic Skillet Chicken tells you everything you need to know about it in its wonderfully scrumptious name! It’s easy because you can whip it together without breaking a sweat and in 20 minutes or less. It’s creamy, bright with citrus flavors, and garlicky, the exact flavors you want in a refreshing chicken dish. And you cook it all in one skillet for easy cleanup! Easy, Creamy Lemon Garlic Skillet Chicken takes weeknight meals and elevates them to newfound elegance.
Ingredients
- 4 chicken breasts boneless, and skinless, and pounded to 1/2-inch thickness
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper plus more to taste
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot finely chopped
- 4 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- juice of 1 medium lemon
- 2 tablespoons fresh parsley leaves optional, chopped, for garnish
- 1 small lemon optional, thinly sliced, for garnish
- sliced olives optional, for garnish
Directions
- Generously season the chicken all over with the salt and pepper.
- Heat the olive oil in a 10-inch or larger skillet over medium-high until shimmering.
- Working in batches if needed, add the chicken and sear until deeply browned on the bottom, about 6-7 minutes.
- Flip the chicken with tongs and sear the other side until browned, about 6-7 minutes.
- Transfer the chicken to a plate and set it aside.
- Reduce the heat to medium and add the butter.
- When the butter is melted, add the shallot, garlic, the 1/2 teaspoon of the salt, and the 1/4 teaspoon of the pepper.
- Cook, stirring occasionally, until just starting to soften, about 1-2 minutes.
- Add the flour and stir to evenly coat the shallots and garlic.
- Cook for 1 minute more.
- Stir in the half-and-half and chicken broth until no lumps of the flour remain, making sure to scrape up any browned bits from the bottom of the pan.
- Bring the mixture to a boil.
- Reduce the heat to a simmer.
- Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, about 3-4 minutes.
- Stir the lemon juice into the sauce.
- Garnish with the parsley, olives and lemon slices, and serve immediately.
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