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Creamy Lemon Chicken
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Ingredients
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Step by step
Method
4 steps
- 1
Pound 1½ pounds chicken breasts to an even ¾-inch thickness. Season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper, then dust lightly with 2 tablespoons flour.
- 2
Heat 2 tablespoons olive oil in a skillet over medium-high. Cook the chicken 4–5 minutes per side, until golden and 165°F; transfer it to a plate and keep the browned bits in the pan.
- 3
Lower the heat to medium. Add 2 minced garlic cloves and cook 30 seconds, then pour in ½ cup chicken broth and ½ cup heavy cream. Simmer 3–4 minutes until the sauce lightly coats a spoon.
- 4
Stir in the zest and juice of 1 lemon. Return the chicken and its juices for 2 minutes, turning once, then taste for salt. Serve with rice or bread while the sauce is glossy.