Creamy Lemon Garlic Chicken
A quick and creamy chicken dish made with lemon, garlic, and Parmesan cheese, perfect for a weeknight dinner.
Equipment
- - Skillet
- Meat thermometer (optional for checking chicken doneness)
- Knife
- Cutting board
- Tongs or spatula
Ingredients
- Chicken breasts boneless and skinless - 4 pieces
- Olive oil - 1 tablespoon
- Butter - 2 tablespoons
- Garlic minced - 4 cloves
- Heavy cream - ½ cup
- Chicken broth - ¼ cup
- Lemon zest - 1 teaspoon
- Lemon juice - 1 tablespoon
- Parmesan cheese grated - ½ cup
- Salt and pepper - to taste
- Fresh parsley or thyme - for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through. Remove from skillet.
- In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in lemon zest and cook for another minute.
- Add heavy cream and chicken broth to the skillet. Stir well, scraping up any browned bits from the bottom.
- Bring the mixture to a simmer and cook for 3-5 minutes until the sauce thickens slightly.
- Stir in lemon juice and grated Parmesan cheese until the sauce becomes creamy and smooth.
- Return the chicken to the skillet, simmer in the sauce for 3-5 minutes, then garnish with parsley or thyme.
- Serve over pasta, rice, or with vegetables.
Notes
- For a dairy-free version, use coconut cream and nutritional yeast as a substitute for cream and Parmesan cheese.
- Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop.