Description
Bright, silky lemon-cream coats pan-seared chicken, creating a comforting and flavorful dish perfect for weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 170 g / 6 oz each)
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 30 g (¼ cup) all-purpose flour (or cornstarch for gluten-free)
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 3 cloves garlic, minced (~9 g)
- 240 ml (1 cup) low-sodium chicken stock
- 60 ml (¼ cup) dry white wine (optional)
- 60 ml (¼ cup) fresh lemon juice
- zest of 1 lemon
- 120 ml (½ cup) heavy cream
- 30 g (⅓ cup) grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Flatten and season the chicken: Pat chicken breasts dry, place between plastic wrap, and pound to an even thickness. Season both sides with salt and pepper.
- Dust and sear: Lightly dredge chicken in flour and sear in hot skillet until golden brown, cooking 3–4 minutes per side.
- Sauté aromatics and deglaze: Add butter and garlic to skillet, sauté until fragrant, then pour in wine and scrape up browned bits.
- Build the sauce: Add chicken stock, lemon juice, and zest; simmer briefly. Stir in cream and cheese until slightly thickened.
- Finish and serve: Return chicken to pan, spoon sauce over, and heat until cooked through. Garnish and serve immediately.
Notes
Rest the chicken for 5 minutes after cooking to let juices redistribute. Make-ahead by cooking through step 4 and refrigerating in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 1g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 36g
- Cholesterol: 150mg