Description
This Lemon Garlic Chicken recipe features tender chicken cutlets cooked in a rich and creamy lemon garlic sauce. Perfectly seasoned and pan-seared, the chicken is coated in a luscious sauce made with garlic, heavy cream, and fresh lemon juice, creating a flavorful and comforting dish that comes together in just 25 minutes. Ideal for a quick weeknight dinner, this dish pairs wonderfully with rice, pasta, or a fresh salad.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
For Cooking
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
Sauce
- ¾ cup heavy cream
- ¼ cup milk
- Zest of ½ lemon
- 1 tablespoon fresh lemon juice
Garnish
- Lemon slices (optional)
- Fresh parsley, finely chopped
Instructions
- Prepare the Chicken: Pat the chicken dry with a paper towel. If using whole breasts, slice them in half horizontally to create 4 thin cutlets. If you already have cutlets, skip the slicing step. Season both sides of the chicken with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried oregano.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken cutlets in the skillet and cook for 3 to 5 minutes per side, or until browned and cooked through. The internal temperature should reach 165°F or the center should no longer be pink. Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: In the same skillet, reduce the heat to medium-low and melt the butter. Add minced garlic and sauté for 30 seconds to 1 minute, just until lightly browned and aromatic. Pour in the heavy cream, milk, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring and scraping up any browned bits from the pan, until the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet, turning each piece to coat in the sauce and warm through for about 1 minute per side. Serve immediately, spooning extra sauce over the top. Garnish with freshly chopped parsley and lemon slices if desired.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- For a lighter version, substitute heavy cream with half-and-half or use only milk, but sauce may be less creamy.
- Serve with steamed vegetables, rice, or pasta for a complete meal.
- If lemon zest or juice isn’t available fresh, bottled lemon juice can be used as a substitute, although fresh is preferred for brightness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
