Creamy Lemon Garlic Chicken

Ingredients

• 2 medium boneless skinless chicken breasts
• 0.5 tsp fine sea salt
• 0.25 tsp freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 3 cloves garlic, minced
• 0.75 cup low-sodium chicken stock
• 0.5 cup half-and-half
• 1 tbsp lemon juice
• 0.5 tsp finely grated lemon zest
• 2 tbsp chopped flat-leaf parsley

Method

1. Pat the chicken dry, then season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5-6 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium. Add butter and garlic to the skillet; stir for 30 seconds until fragrant.
4. Pour in chicken stock, scraping up browned bits. Simmer for 2 minutes, then stir in half-and-half, lemon juice, and zest.
5. Return chicken to the sauce. Simmer gently for 2-3 minutes until the sauce thickens and chicken is cooked through. Finish with parsley.

The Story & Tips

Creamy Lemon Garlic Chicken is a 28-minute, two-serving skillet dinner built around seared chicken, garlic, chicken stock, half-and-half, lemon, and parsley. The lemon juice and zest are added to the pan sauce after the chicken has browned.

Pat and season the chicken, then sear it without crowding the skillet. After transferring it to a plate, add butter and garlic, scrape up the browned bits with stock, and stir in the half-and-half, lemon juice, and zest before returning the chicken to the sauce.

Finish the chicken with parsley and serve it warm with a simple seasonal side or fresh fruit. Refrigerate leftovers in a covered container for up to three days, then rewarm gently with a splash of stock. Chives or basil can replace the parsley if that is what you have.

Equipment

• Large skillet or sauté pan
• Chef's knife
• Cutting board

Substitutions

• parsley: Use 2 tbsp chopped chives or basil.
• chicken stock: Use 0.75 cup vegetable stock for a milder sauce.
• half-and-half: Use 0.5 cup heavy cream for a richer sauce or evaporated milk for a lighter sauce.
• chicken breasts: Use 2 boneless chicken thighs; add 2 to 3 minutes per side and cook to 175°F (79 degrees Celsius).

Serving suggestions

• Serve while warm with a simple seasonal side or fresh fruit.

Storage

Refrigerate leftovers in a covered container for up to 3 days; rewarm gently with a splash of stock.