One Skillet Chicken with Lemon Cream Sauce

I finally invested in a skillet and was looking for an all in one skillet recipe.

Recipe adopted from https://littlespicejar.com/one-skillet-chicken-with-lemon-garlic-cream-sauce/

prep time: 10 MINUTES

cook time: 20 MINUTES

total time: 30 MINUTES

Ingredients:

  • 4 boneless skinless chicken breasts (or thighs)

  • salt and pepper

  • 1 cup (240ml) chicken broth

  • 2 tbsp lemon juice

  • 1 tbsp minced garlic

  • 1/2 tsp red pepper flakes (or more to taste)

  • 1 tbsp olive oil

  • 1/3 cup finely diced shallots (or red onions)

  • 2 tbsp salted butter

  • 1/4 cup (60ml) heavy cream

  • 2 tbsp chopped parsley or basil

Instructions:

  1. Using a mallet, pound down the chicken breasts/thighs into 1/2-inch (1 cm) thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.

  2. In a 2 cup (5ooml) measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

  3. Position a rack in the lower third of the oven and preheat the oven to 375F/190C.

  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate. (you might have to do it in two batches).

  5. Reduce the flame to medium, add the shallots to the skillet, cook for 1-2 minutes until soften then add the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about 1/3 cup (80ml) of the sauce remains.

  6. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. (i increased the heat to 220C for the last 2-3 minutes so that the sauce gets a bit brown). Top with chopped parsley or basil and serve warm with additional lemon slices.

I will be making this again, super tasty and super easy to make. the lemon definitely gives a brightness and freshness to dish that helps balance out the heaviness of the cream. The red pepper flakes gives it that little hint of spice however next time i might add a bit more to have more of a kick. I served it with some roasted potatoes and steamed green veggies. an easy and delicious dish that can be made in 30 minutes so it is perfect for a nice weekday dinner.

cooking, chickenJackie Wongchicken, skillet, lemon, creamComment