This Easy Lemon Garlic Chicken, comes together in less than 30 minutes, which makes it perfect for a busy weeknight when dinner needs to get on the table fast. The chicken simmers in a pan of lemon, garlic and cream for a dish that is perfect served over orzo, rice or pasta.
INGREDIENTS
- 4 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 olive oil
- 3 tablespoons unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 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
- 1 small lemon, thinly sliced
INSTRUCTIONS
- 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.
