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We've got a new phrase for you... Easy-Peasy Lemon Garlic Chicken! Okay, okay, it's more of a title, but the flavors from a spritz of citrus and a burst of garlic will be stuck in your head forever! Not to mention how the deliciously tender chicken soaking up all that goodness will fill you up in the best of ways. And better yet, just like the name suggests, it's easy to make and ready in less than 30 minutes! Easy-Peasy Lemon Garlic Chicken might just become your newest dinnertime obsession!
We've got a new phrase for you... Easy-Peasy Lemon Garlic Chicken! Okay, okay, it's more of a title, but the flavors from a spritz of citrus and a burst of garlic will be stuck in your head forever! Not to mention how the deliciously tender chicken soaking up all that goodness will fill you up in the best of ways. And better yet, just like the name suggests, it's easy to make and ready in less than 30 minutes! Easy-Peasy Lemon Garlic Chicken might just become your newest dinnertime obsession!
Ingredients
- 4 chicken breasts boneless and skinless, pounded to 1/2-inch thickness
- salt to taste
- pepper to taste
- 1 cup chicken broth
- 2 tablespoons lemon juice plus lemon wedges to taste, for garnish
- 1 tablespoon garlic minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon olive oil
- 1/3 cup shallots finely diced
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 2 tablespoons parsley or basil chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Position a rack in the lower third of the oven.
- Sprinkle the chicken breasts with the salt and the pepper.
- In a small bowl, add the chicken broth, 2 tablespoons of the lemon juice, the garlic, and the red pepper flakes and mix to combine.
- In a large, oven-safe skillet over medium-high heat, heat the oil.
- Add the chicken breasts to the oil and cook until browned on both sides, about 2-3 minutes per side. It's okay if they are not fully-cooked at this point as they will finish cooking in the oven.
- Transfer the chicken breasts to a plate.
- Reduce the heat to medium and add the shallots and the broth mixture.
- Use a whisk to loosen the browned bits from the bottom of the pan and increase the heat to medium-high.
- Simmer the sauce until about 1/3 cup of the sauce remains, about 10-15 minutes.
- Transfer the sauce from the heat and whisk in the butter until it melts completely.
- Whisk the heavy cream into the sauce until combined.
- Place the skillet over the heat for 30 seconds. Do not allow it to boil.
- Transfer the sauce from the heat and add the chicken breasts, coating them with the sauce.
- Place the skillet in the oven until the chicken breasts reach an internal temperature of 165 degrees F, about 5-8 minutes.
- Top the chicken with the parsley and the lemon wedges and serve.
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