Lemon Garlic Chicken

Sonja Overhiser

This easy lemon garlic chicken recipe is a quick skillet meal that makes a family-friendly dinner! The creamy sauce will have you hooked.

Ingredients 13

2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)*
1 teaspoon kosher salt
Freshly ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, minced
¾ cup heavy cream
¼ cup milk
Zest of 1/2 lemon plus 1 tablespoon fresh lemon juice, plus lemon slices for garnish
Fresh parsley, finely chopped, for garnish

01
Pat the chicken dry with a paper towel. If using breasts, slice them in half horizontally into 4 thin cutlets (if you bought cutlets, skip this step). Sprinkle the chicken on both sides with the salt, pepper, garlic powder, onion powder, and oregano.
02
Add the olive oil to a large skillet and heat over medium heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F, or the center is no longer pink, remove to a plate.
03
Melt the butter in the same pan over medium low heat. Add the garlic and cook for 30 seconds to 1 minute until the garlic is lightly browned and fragrant. Add the cream, milk, lemon zest, and lemon juice and simmer for 2 to 3 minutes, stirring and scraping, until thickened slightly. Return the chicken to the pan and warm each side for 1 minute. Serve immediately, with sauce spooned over. If desired, garnish with finely chopped fresh parsley and lemon slices. Leftovers store refrigerated for up to 3 days.

Fingerprint sha256:24d6f4ce84dca9d7fe6997482529e8f5b0269545b512b678284bd8c4b999a542

urn:recipe:d5b87e39-2246-54aa-912e-ed52d280800d