Recipe: Easy, Creamy Lemon Garlic Skillet Chicken
Before I dive into how obsessed I am with this recipe, I have a quick PSA: When you’re shopping for the ingredients, go ahead and grab some rice or crusty bread. There’s a whole lot of velvety sauce going on here, and trust me when I say you’ll want to mop up every last drop.
This rich and creamy skillet dinner is just the kind of thing I want to eat on cold winter nights. The chicken breasts simmer in a pan of lemon garlic goodness, and taste like they were made at your favorite neighborhood Italian restaurant. Because the recipe comes together so quickly — less than 30 minutes — you can turn to it over and over again, no matter how busy life gets.
Lemon Garlic Skillet Chicken: Watch the Video
A Saucy Chicken Dinner in Minutes
This recipe basically makes itself, leaving you time to pull together an easy side. Since there’s lots of sauce that deserves to be soaked up, we love serving the chicken over rice, orzo, or mashed potatoes, or with a side of crusty bread. A simple leafy greens salad or steamed green beans are also nice additions to round out the meal.
I’ve given you two options for richness here. If you prefer your dinner on the lighter side, opt for milk instead of half-and-half. If you’re down to make this chicken dinner a bit more luxe and special, go ahead and reach for that half-and-half.
Lemon Garlic Chicken
boneless, skinless chicken breasts (about 2 pounds total), pounded to 1/2-inch thickness
- 1/2 teaspoon
kosher salt, plus more for seasoning
- 1/4 teaspoon
freshly ground black pepper, plus more for seasoning
- 1 tablespoon
- 3 tablespoons
small shallot, finely chopped
- 4 cloves
- 2 tablespoons
- 1 cup
half-and-half or whole milk
- 1/2 cup
low-sodium chicken broth
Juice of 1 medium lemon (about 3 tablespoons)
- 2 tablespoons
chopped fresh parsley leaves
small lemon, thinly sliced
Thoroughly dry the chicken with paper towels. Generously season all over with salt and pepper.
Heat the oil in a 10-inch or larger skillet over medium-high until shimmering. Working in batches if needed, add the chicken and sear until deeply browned on the bottom, 6 to 7 minutes. Flip with tongs and sear the other side until browned, 6 to 7 minutes. Transfer the chicken to a plate; set aside.
Reduce the heat to medium and add the butter. When melted, add the shallot, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until just starting to soften, about 1 minute. Add the flour, stir to evenly coat the shallots and garlic, and cook for 1 minute more.
Stir in the half-and-half or milk and broth until no lumps from the flour remain, making sure to scrape up any browned bits from the bottom of the pan. Bring to a boil. Reduce the heat to a simmer. Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, 3 to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve immediately.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.