One Pan Creamy Garlic Lemon Chicken are what dinner dreams made of! Okay…that might be a little dramatic, but this dish is pretty perfect. I’ll admit that there is something satisfying about knowing I am only dirtying one pan instead of two or three. Dishes are just not my favorite part of any meal.
Let’s talk a minute about the sauce this recipe makes. It’s the right amount of savory garlic and tart lemon. When you fry the chicken it leaves little brown bits in the bottom of the pan. It’s those little bits that truly make the sauce divine and full of flavor.
This is one of those meals that I really like serving when guests come over. It’s simple enough to make, but really make a tasteful impact on the table.
You can serve this over rice, but we really like it with pasta. Or just meet in the middle and make arborio rice. Asparagus makes for the perfect vegetable side dish, but broccoli, sauté snow peas or even a classic garden salad would complete the meal!
Carrian from Oh Sweet Basil featured my recipe and you can find it HERE.
One Pan Creamy Lemon Chicken
Ingredients
- 4 Chicken Breasts
- 1 TBSP Olive Oil
- 2 TBSP Butter Divided
- 2 Whole Garlic Cloves Minced
- 1 Can Chicken Broth 15 oz.
- 2 TBSP Fresh Lemon Juice
- 1/4 Cup Heavy Cream
- 1/4 tsp Kosher Salt
- 1/4 tsp Pepper Freshly Cracked
- 1 Large Lemon Thinly Sliced
- 2 TBSP Fresh Parsley Finely Chopped
Instructions
- Preheat oven to 400 degrees.
- In a large oven proof pan heat oil and 1 TBSP butter over medium high heat.
- Season chicken with salt and pepper and place top side down into the hot pan.
- Brown chicken for 4 minutes on each side.
- Place pan into the oven and bake until chicken is cooked through and no longer pink in the center. About 10-15 minutes.
- Remove chicken from pan and place pan back over medium high heat again.
- Add in minced garlic and cook for 30 seconds, stirring constantly.
- Add in chicken broth into the pan and scrap up the brown bits.
- Bring to a boil and cook for about 6-8 minutes, reducing liquid to about half.
- Pour in lemon juice and more salt and pepper to taste.
- Remove from heat and stir in heavy cream.
- Place the chicken breasts in the pan and flip to coat both sides..
- Garnish with chopped parsley and sliced lemon.
- Serve over fresh pasta or rice.
