Description
Mediterranean comfort shines through this creamy lemon chicken recipe, bringing classic flavors to your dinner table. Home cooks can easily craft this elegant dish with simple ingredients and minimal preparation steps.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (approximately 907 g)
- 1/2 tsp kosher salt (additional as required for seasoning)
- 1/4 tsp freshly ground black pepper (additional as required for seasoning)
- 3 tbsps unsalted butter
- 1 small shallot (finely minced)
- 4 cloves garlic (finely minced)
- 1 tbsp olive oil
- 2 tbsps all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- 3 tbsps lemon juice (from 1 medium lemon)
- 2 tbsps freshly chopped parsley leaves
- 1 small lemon (thinly sliced for garnish)
Instructions
- Pat chicken cutlets completely dry using paper towels, then liberally season both sides with kosher salt and black pepper.
- Heat olive oil in a 10-inch skillet over medium-high heat until shimmering. Cook chicken in batches to prevent overcrowding, creating a deep golden-brown crust on each side, approximately 6-7 minutes per side. Transfer browned cutlets to a separate plate.
- Reduce heat to medium and melt butter in the same skillet. Add shallots, garlic, and additional seasoning, sautéing until shallots become translucent, roughly 1 minute.
- Dust flour over shallot mixture, stirring to coat evenly and cook for an additional minute to eliminate raw flour taste.
- Slowly incorporate half-and-half and chicken broth, whisking continuously to prevent lumps. Scrape skillet’s browned bits while mixing. Bring liquid to a gentle boil, then reduce to a simmer.
- Carefully return chicken to the skillet, allowing it to simmer in the sauce until liquid thickens and chicken reaches 165°F internal temperature, about 3-4 minutes.
- Finish by stirring in fresh lemon juice, then garnish with chopped parsley and lemon slices. Serve immediately while sauce remains creamy and warm.
Notes
- Pat chicken completely dry to ensure a perfect golden-brown sear without steaming the meat.
- Avoid overcrowding the skillet during searing, which prevents proper caramelization and reduces heat contact.
- Use a cast-iron or heavy-bottomed skillet for more even heat distribution and better browning of chicken.
- Add extra tang by zesting the lemon directly into the sauce for more intense citrus flavor without excess liquid.
- For a gluten-free version, substitute all-purpose flour with cornstarch or arrowroot powder as a thickening agent.
- Reduce sodium by using low-sodium chicken broth and controlling salt during seasoning stages.
- Create a lighter version by replacing half-and-half with Greek yogurt or coconut milk for fewer calories.
- Allow sauce to simmer gently to prevent separation and maintain a smooth, creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 343 kcal
- Sugar: 2 g
- Sodium: 214 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg