Description
A simple yet flavorful dish that combines tender chicken with a bright, creamy lemon sauce.
Ingredients
Scale
- 4 thin chicken breasts (approx. 1 ½ lbs.)
- 1/2 tsp sea salt
- Freshly cracked pepper and garlic powder (to season chicken, more or less as desired)
- 1 T olive oil
- ⅔–1 c chicken broth
- 2 garlic cloves, minced
- 2 T butter
- 3 oz. cream cheese
- ½ tsp pepper
- ¼ c lemon juice
- Chopped parsley
- Lemon zest (optional, for garnish)
Instructions
- Pat the chicken dry with a paper towel and then season well on both sides with salt, pepper, and garlic powder.
- Heat a large skillet to medium-high heat and allow it to warm.
- Add in the olive oil and let it heat up.
- Introduce the seasoned chicken to the hot skillet and let it cook uninterrupted for about 4-5 minutes.
- Flip the chicken and cook another 4-5 minutes on the other side until it reaches an internal temperature of 165°F.
- Remove from the pan and cover gently with foil to keep warm.
- Shift the stove to medium heat. Add 2/3 cup of chicken broth and deglaze the bottom of the pan, scraping any browned bits for added flavor.
- Add the butter and let it melt; when it begins to lightly bubble, add the minced garlic and heat for about 1 minute.
- Incorporate the cream cheese, allowing it to melt while whisking well to combine into the sauce.
- Remove from heat and stir in the lemon juice. Return the chicken to the pan, covering it with the sauce. Season to taste with salt and pepper before serving.
Notes
Serve over fluffy jasmine rice or buttery mashed potatoes. For added flavor, garnish with chopped parsley and lemon zest.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 90mg