Lemon Garlic Chicken
A delicious and easy dish featuring juicy chicken breasts in a creamy lemon and garlic sauce.
Ingredients
- 4 whole boneless, skinless chicken breasts (about 2 pounds, pounded to 1/2-inch thickness)
- 1/2 teaspoon kosher salt (plus more for seasoning)
- 1/4 teaspoon black pepper (plus more for seasoning)
- 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
- 1 whole medium lemon (juiced, about 3 tablespoons)
- 2 tablespoons fresh parsley leaves (chopped)
- 1 small lemon (thinly sliced)
Instructions
- Pound chicken breasts to 1/2-inch thickness. Pat dry and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden and cooked through. Remove from skillet and set aside.
- Reduce heat to medium and add butter, shallot, garlic, salt, and pepper to the skillet. Cook for about a minute until fragrant.
- Sprinkle flour over the mixture and stir, cooking for another minute. Slowly add half-and-half and chicken broth, stirring continuously.
- Bring to a boil, then reduce to a simmer. Return chicken to the skillet and cook for 3-4 minutes until the sauce thickens. Stir in lemon juice.
- Garnish with parsley and lemon slices before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.