Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 lemons (juice and zest)
- 4 tbsp unsalted butter
- 3 garlic cloves, minced
- 1/2 cup chicken broth or white wine
- 1/2 cup heavy cream
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: red pepper flakes for a spicy kick
Instructions
- Season chicken breasts generously with salt, pepper, and lemon zest.
- Preheat oven to 375°F (190°C) for baked or prepare grill for grilling, or heat a skillet over medium-high heat for pan-searing.
- Heat 2 tablespoons of olive oil in a skillet; cook chicken until golden and cooked through, about 6-7 minutes per side, or bake in the oven for 25-30 minutes.
- Remove cooked chicken and set aside.
- In the same skillet, melt butter, sauté garlic until fragrant (about 1 minute), then add lemon juice, zest, and chicken broth or white wine. Simmer 3-4 minutes.
- Reduce heat to low, stir in heavy cream, season with salt, pepper, and red pepper flakes if desired. Simmer until sauce thickens.
- Return chicken to the skillet, spoon sauce over, and simmer for a few minutes to meld flavors.
- Garnish with chopped parsley before serving.
Notes
- You can substitute chicken thighs for breasts for a juicier option.
- Serve with rice, mashed potatoes, or roasted vegetables for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Pan-searing, Grilling
- Cuisine: American
- Diet: Low-Carb
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430 kcal Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 125mg