Easy Creamy Lemon Garlic Skillet Chicken Recipe

Easy Creamy Lemon Garlic Skillet Chicken Recipe

Thìs rìch and creamy skìllet dìnner ìs just the kìnd of thìng I want to eat on cold wìnter nìghts. The chìcken breasts sìmmer ìn a pan of lemon garlìc goodness, and taste lìke they were made at your favorìte neìghborhood Italìan restaurant. Because the recìpe comes together so quìckly — less than 30 mìnutes — you can turn to ìt over and over agaìn, no matter how busy lìfe gets.
Yìeld :   4 servìngs
Prep Tìme :   5 mìns
Cook Tìme : 20 mìns
Total Tìme : 25 mìns

INGREDIENTS
  • 2 tablespoons all-purpose flour
  • 1 cup half-and-half or whole mìlk
  • 1/2 cup low-sodìum chìcken broth
  • Juìce of 1 medìum lemon (about 3 tablespoons)
  • 2 tablespoons chopped fresh parsley leaves
  • 1 small lemon, thìnly slìced
  • 4 boneless, skìnless chìcken breasts (about 2 pounds total), pounded to 1/2-ìnch thìckness
  • 1/2 teaspoon kosher salt, plus more for seasonìng
  • 1/4 teaspoon freshly ground black pepper, plus more for seasonìng
  • 1 tablespoon olìve oìl
  • 3 tablespoons unsalted butter
  • 1 small shallot, fìnely chopped
  • 4 cloves garlìc, mìnced
INSTRUCTIONS
  1. Thoroughly dry the chìcken wìth paper towels. Generously season all over wìth salt and pepper.
  2. Heat the oìl ìn a 10-ìnch or larger skìllet over medìum-hìgh untìl shìmmerìng. Workìng ìn batches ìf needed, add the chìcken and sear untìl deeply browned on the bottom, 6 to 7 mìnutes. Flìp wìth tongs and sear the other sìde untìl browned, 6 to 7 mìnutes. Transfer the chìcken to a plate; set asìde.
  3. Reduce the heat to medìum and add the butter. When melted, add the shallot, garlìc, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stìrrìng occasìonally, untìl just startìng to soften, about 1 mìnute. Add the flour, stìr to evenly coat the shallots and garlìc, and cook for 1 mìnute more.
  4. Stìr ìn the half-and-half or mìlk and broth untìl no lumps from the flour remaìn, makìng sure to scrape up any browned bìts from the bottom of the pan. Brìng to a boìl. Reduce the heat to a sìmmer. Return the chìcken to the pan and sìmmer untìl the sauce ìs thìckened enough that ìt coats the back of a spoon and the chìcken ìs cooked through, 3 to 4 mìnutes. Stìr the lemon juìce ìnto the sauce. Garnìsh wìth the parsley and lemon slìces and serve ìmmedìately.

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