Creamy Chicken with Lemon and Garlic Description:
This creamy chicken with lemon and garlic is a one-pan comfort dish featuring golden seared chicken breasts smothered in a silky garlic-lemon cream sauce. It’s rich, tangy, and flavorful, balanced by the freshness of lemon and the deep warmth of sautéed garlic. Perfect for dinner with rice, mashed potatoes, or crusty bread.
Ingredients (Serves 4):
4 boneless, skinless chicken breasts (or thighs)
Salt and pepper, to taste
2 tbsp olive oil
1 tbsp olive oil
6 garlic cloves, minced
1 cup chicken broth (low sodium)
1 cup heavy cream (or half-and-half)
1 tsp Dijon mustard (optional, for depth)
1 tsp lemon zest
2–3 tbsp lemon juice (freshly squeezed)
1 tsp dried Italian herbs or thyme
¼ cup grated Parmesan (optional for richness)
Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Prep Chicken
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat
Sear chicken for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 2: Make the Sauce
In the same pan, reduce heat to medium. Add butter and garlic. Sauté for 1 minute until fragrant.
Stir in chicken broth, scraping up browned bits.
Add cream, lemon juice, lemon zest, Dijon mustard, herbs, and Parmesan if using. Simmer for 3–4 minutes until slightly thickened.
Step 3: Combine and Serve
Return chicken to the pan, coat with sauce, and simmer for 3–5 minutes until heated through.
Taste and adjust seasoning with more salt, pepper, or lemon juice.
Garnish with fresh parsley and serve hot.
Tme Breakdown:
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Serving Suggestions:
Starch: Mashed potatoes, steamed rice, pasta, or couscous.
Vegetables: Roasted green beans, asparagus, or sautéed spinach.
Bread: Crusty baguette or garlic bread to mop up the sauce.
Nutritional Info (Per Serving – Approximate):
Nutrient Amount
Calories 420–480 kcal
Protein 35–40g
Carbohydrates 6–8g
Fat 28–32g
Saturated Fat 14–16g
Fiber 0.5g
Sugars 1–2g
Sodium 450–600mg
Frequently Asked Questions:
Q: Can I use chicken thighs instead?
A: Yes! Boneless, skinless thighs work well and stay juicy. Adjust cook time as needed.
Q: How can I make it dairy-free?
A: Use coconut cream instead of heavy cream, and omit the Parmesan. Use oil or dairy-free butter.
Q: Can I freeze the leftovers?
A: Cream sauces can separate after freezing. It’s best fresh, but you can refrigerate up to 3 days and reheat gently.
Q: Is this low-carb/keto friendly?
A: Yes, it’s relatively low in carbs and high in fat, suitable for low-carb diets.
Q: Can I add vegetables to this dish?
A: Absolutely! Try spinach, mushrooms, or cherry tomatoes added during