Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs
- Butter: 1/2 cup (1 stick)
- Garlic: 6 cloves, minced
- Lemon: 1, juiced and zested
- Chicken broth: 1/4 cup
- Heavy cream: 1/4 cup
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: to taste
Instructions
- Step 1: Season chicken breasts with salt and pepper.
- Step 2: Melt butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove chicken from skillet and set aside.
- Step 3: Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute, until fragrant. Be careful not to burn the garlic.
- Step 4: Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
- Step 5: Stir in heavy cream and simmer for 2-3 minutes, until the sauce slightly thickens.
- Step 6: Return chicken breasts to the skillet and coat with the lemon garlic butter sauce. Garnish with fresh parsley and serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the sauce is too thick.
- Serve this bright and flavorful chicken over a bed of creamy mashed potatoes or alongside steamed asparagus for a complete meal.
- Chef's secret: For an extra burst of flavor, add a pinch of red pepper flakes to the garlic in step 3!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American