Description
A flavorful and creamy chicken dish cooked with a zesty lemon garlic cream sauce. Tender boneless chicken breasts are pan-seared to perfection and smothered in a tangy, slightly sweet sauce made with chicken broth, lemon juice, honey, and garlic, finished with a rich touch of heavy cream.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Lemon Garlic Cream Sauce
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- Red pepper flakes to taste
Instructions
- Prepare Chicken: Wrap the chicken breasts in plastic wrap and gently pound them to 1/2 inch thickness to ensure even cooking.
- Season Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper to taste.
- Heat Pan and Sear Chicken: Over medium-high heat, melt 2 tablespoons butter and add 1 tablespoon olive oil in a skillet. Place the chicken breasts in the hot skillet and sear until browned on one side, about 5 minutes.
- Cook Chicken Through: Lower the heat to medium, flip the chicken breasts to the other side, then cover the skillet. Continue cooking for 10 minutes or until the internal temperature reaches 165°F and the juices run clear. Remove the chicken from the skillet and set aside.
- Mix Sauce Ingredients: In a bowl, combine 1 cup chicken broth, 2 tablespoons lemon juice, 2 tablespoons honey, 1 tablespoon minced garlic, and red pepper flakes to taste. Stir to combine.
- Make Sauce: Pour the sauce mixture into the same skillet, scraping up any browned bits left from the chicken. Simmer the sauce until it thickens, about 5 minutes.
- Add Cream: Stir in 1/4 cup heavy cream and mix well to create a rich, creamy sauce.
- Coat Chicken with Sauce: Return the chicken breasts to the pan and spoon the sauce over them to coat evenly and heat through.
- Serve: Plate the chicken breasts and drizzle with additional sauce. Garnish with lemon wedges and parsley if desired. Serve hot and enjoy!
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Pounding the chicken breasts to an even thickness helps them cook evenly and prevents drying out.
- Adjust red pepper flakes to your preferred level of spiciness or omit if you prefer no heat.
- Use fresh lemon juice for a brighter flavor in the sauce.
- This dish pairs well with steamed vegetables or a side of rice or mashed potatoes.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 110 mg
