Creamy Lemon Chicken

Ingredients

• 1 tsp salt (For seasoning the chicken)
• 0.5 tsp garlic powder (For seasoning the chicken)
• 0.25 tsp black pepper (For seasoning the chicken)
• 0.25 tsp paprika (For seasoning the chicken)
• 0.5 tsp Italian seasoning (For seasoning the chicken)
• 2 lb boneless skinless chicken breasts (About 4 chicken breasts; pound thicker portions to an even thickness if needed)
• 1 tbsp olive oil (For browning the chicken)
• 4 tbsp butter (For the sauce)
• 4 cloves garlic (Crushed)
• 1 tbsp all-purpose flour (For thickening the sauce)
• 1 cup water (For the sauce)
• 2 tbsp fresh lemon juice (Freshly squeezed)
• 1 cup heavy whipping cream (For the sauce)
• 1 tbsp lemon zest (Finely grated)
• 0.5 cup Parmesan cheese (Shredded)
• 0.5 tsp salt (For the sauce)
• 0.25 tsp black pepper (For the sauce; the source's duplicated sauce-salt line appears to mean pepper)
• 2 tbsp fresh parsley (Chopped, for topping)
• 0.5 lemon (Sliced, for topping; amount estimated because no quantity was stated)

Steps

1. 1

   Pat the chicken breasts dry. In a small bowl, combine the salt, garlic powder, black pepper, paprika, and Italian seasoning. Rub the seasoning evenly over both sides of the chicken.

2. 2

   Heat the olive oil in a large skillet over high heat until shimmering. Add the seasoned chicken and brown both sides, about 3–5 minutes per side. The chicken does not need to be fully cooked at this stage.

3. 3

   Transfer the browned chicken to a plate and set it aside. Leave the browned bits and cooking juices in the skillet for the sauce.

4. 4

   Reduce the heat to medium. Add the butter to the same skillet and allow it to melt completely without browning.

5. 5

   Add the crushed garlic. Sauté for about 1 minute, stirring, until fragrant but not browned.

6. 6

   Sprinkle the flour into the skillet. Stir it into the butter and garlic and cook for 1 additional minute to remove the raw flour taste.

7. 7

   Pour in the water, freshly squeezed lemon juice, and heavy cream. Stir or whisk continuously, scraping up any browned bits from the bottom, until the sauce is smooth and begins to come together.

8. 8

   Add the lemon zest and shredded Parmesan. Stir until the cheese is completely melted and the sauce is creamy.

9. 9

   Season the sauce with the remaining salt and black pepper, adjusting to taste if needed.

10. 10

    Return the browned chicken and any accumulated juices to the skillet. Spoon some sauce over the chicken.

11. 11

    Cover the skillet with a lid and simmer gently for 5 minutes, or until the chicken is cooked through and reaches 165°F / 74°C in the thickest part.

12. 12

    Spoon the creamy lemon sauce over each chicken breast. Garnish with chopped parsley and sliced lemon, then serve hot.

Notes

The source contains a duplicated and unclear sauce seasoning line: “1/2 tsp salt 1/4 tsp salt.” Because the instructions say to season with salt and pepper, it was interpreted as 1/2 teaspoon salt and 1/4 teaspoon black pepper for the sauce. Serve with rice, pasta, mashed potatoes, or vegetables to absorb the sauce.

Nutrition per serving

• main
• quick dinner
• weeknight meal
• chicken
• one-pan
• creamy
• lemon
• high-protein