One Skillet Chicken With Lemon Garlic Cream Sauce Recipes

SKILLET GARLIC LEMON BUTTER CHICKEN

Steps:

• CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. Heat a skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and let cook for 4-6 minutes per side depending on the thickness. Prepare the sauce while the chicken cooks. Remove chicken to a plate when cooked.
• GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons. Add 1 tablespoon of butter and remove the pan from heat and swirl so the butter stars to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter melts completely. Repeat with remaining tablespoons of butter. When butter is completely melted, remove sauce from stove; set aside.
• ASSEMBLE: Add a small drizzle of oil to the pan you cooked the chicken in (if it needs it.) Add the lemon slices and push them around the pan with tongs to pick up all the bits left behind by the chicken. Add the green beans and sauté them for 3-5 minutes or until done to preference. Season with salt, pepper, and the remaining ¼ teaspoon of garlic powder. Pile the chicken on the green beans if you'd like or divide into personal servings. You can drizzle the sauce over the entire skillet or serve it on each individual serving!

CREAMY LEMON GARLIC CHICKEN

Steps:

• Season chicken breasts with salt and pepper, drench in flour until fully coated. [br][br]
• Heat a large pan to medium/high heat. Place butter and oil. Add chicken breasts and cook 3-5 minutes per side or until golden. Remove from pan and set aside. [br][br]
• Add minced garlic into the same pan and cook for 30 seconds or until fragrant Add the stock and simmer for 1 minute, scrapping down the sides of the pan. Add the cream and simmer for 2-3 minute or until creamy (the mixture will thicken as it cooks).[br][br]
• Return chicken to the pan, and sprinkle with lemon. Season with more salt and pepper to taste. Garnish with fresh parsley or parmesan if desired. Serve hot.

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE RECIPE - (4.2/5)

Steps:

• Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Position a rack in the lower third of the oven and preheat the oven to 375ºF. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.

ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

Steps:

• Add 2 TBSP Lemon juice to 1.5 cup chicken stock to small saucepan. Put on back burner to reduce.
• Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt; pepper; paprika on both sides of the chicken. Sprinkle cornstarch on both sides.
• Turn on oven to 375, ensure there is a rack on the bottom
• Saute/brown chicken (in olive oil) on both sides; 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to a plate.
• Reduce the flame to medium, add the shallots.onions to the skillet to brown a bit
• Reduce heat again, add garlic and allepo pepper, saute for short bit.
• Add chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened.
• Increase heat to medium high, let sauce reduce for about 5 minutes, to about ⅓ cup.
• Remove from the flame, add the butter and whisk until it melts completely.
• With the skillet still off the flame, add heavy cream, whisk to combine.
• Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil.
• Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through.
• Warm extremely thinly slices of lemon in pan. Do not add oil, let it brown gently.
• Top with chopped parsley or basil. Serve warm with additional lemon slices. Also add extra lemon slices to rice, to add aroma