Creamy Lemon Chicken
This is an easy weeknight meal that comes together in one skillet. The sauce is rich but not heavy, with capers adding a nice briny pop that cuts through the cream.
Ingredients
Ingredients (~6 servings)
- 2 Tbsp extra virgin olive oil
- 3 large boneless skinless chicken breasts
- Salt and pepper
- 2 Tbsp garlic, minced
- 1 1/2 cups low-sodium chicken stock
- 1 1/2 cups heavy whipping cream
- 3/4 cup Parmesan cheese, freshly grated
- 3 Tbsp fresh lemon juice
- 3 Tbsp salted butter, softened
- 3 Tbsp all-purpose flour
- 2 Tbsp capers, drained
- 1 Tbsp lemon zest, finely grated
- 6 thin lemon slices, cut in half
- 1 1/2 Tbsp fresh parsley, chopped
- 1/3 cup Parmesan cheese for serving
Instructions
- Slice chicken breasts horizontally and pound thin between plastic wrap.
- Season chicken with salt and pepper.
- Sear chicken in olive oil over medium-high heat, 6 minutes per side until golden.
- Remove chicken from pan.
- Sauté garlic in pan drippings for 1 minute.
- Deglaze pan with chicken stock, scraping browned bits.
- Add cream, Parmesan, lemon juice, and capers. Simmer 3-4 minutes.
- Mix butter and flour into a paste.
- Whisk butter paste into sauce until thickened.
- Add lemon zest and return chicken to pan.
- Cook chicken in sauce 4 minutes to reheat.
- Plate chicken and spoon sauce over top.
- Garnish with Parmesan, parsley, and lemon slices.
Notes
Work in batches if skillet is crowded. Adjust heat to prevent oil from spitting.