Description
This Chicken with Lemon Garlic Cream Sauce recipe features tender, pan-seared chicken breasts coated in a rich and tangy lemon garlic cream sauce. The sauce combines chicken broth, lemon juice, honey, garlic, and red pepper flakes, finished with a touch of heavy cream for a silky texture. Quick to prepare and deliciously satisfying, it makes a perfect weeknight dinner served with lemon wedges and fresh parsley.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
Lemon Garlic Cream Sauce
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- Red pepper flakes to taste
- 1/4 cup heavy cream
To Serve (Optional)
- Lemon wedges
- Fresh parsley
Instructions
- Prepare Chicken: Wrap the chicken breasts in plastic wrap and pound them to an even thickness of 1/2 inch to ensure even cooking.
- Season Chicken: Pat the chicken dry with paper towels and season both sides generously with salt and pepper.
- Heat Pan and Sear: Over medium-high heat, melt 2 tablespoons of butter together with 1 tablespoon of olive oil in a skillet. Add the chicken breasts and sear without moving until browned on one side, about 5 minutes.
- Cook Chicken Through: Reduce the heat to medium, flip the chicken breasts over, cover the pan, and cook for 10 minutes or until the internal temperature reaches 165°F and juices run clear. Remove the chicken from the skillet and set aside.
- Make Sauce Base: Combine the chicken broth, lemon juice, honey, minced garlic, and red pepper flakes in the skillet, stirring to mix and scraping up any browned bits from the pan.
- Simmer Sauce: Let the sauce simmer and reduce until it has thickened slightly, about 5 minutes.
- Add Cream to Sauce: Stir in the 1/4 cup heavy cream and mix well to create a smooth, creamy sauce.
- Coat Chicken in Sauce: Return the cooked chicken breasts to the pan and gently stir to coat them thoroughly with the lemon garlic cream sauce.
- Serve: Plate the chicken and spoon extra sauce over the top. Garnish with lemon wedges and fresh parsley if desired. Serve immediately while hot.
Notes
- Pounding the chicken to an even thickness ensures it cooks evenly and stays juicy.
- You can adjust the amount of red pepper flakes based on your preferred spice level.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free alternative.
- Use fresh lemon juice for the best bright and fresh flavor in the sauce.
- Serve this dish with steamed vegetables, rice, or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 38 g
- Cholesterol: 140 mg
