Creamy Lemon Chicken
Golden chicken cutlets in a creamy lemon sauce with garlic and parsley, ready in just 25 minutes. A simple yet elegant one-pan meal.
4 Servings
Ingredients
- 4 boneless skinless chicken breasts (approximately 2 pounds), sliced into thin cutlets
- 1/2 teaspoon kosher salt with additional for seasoning as needed
- 1/4 teaspoon freshly ground black pepper with additional for seasoning as needed
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 1 small shallot finely minced
- 4 cloves garlic finely minced
- 2 tablespoons all-purpose flour
- 1 cup half-and-half or whole milk
- 1/2 cup low-sodium chicken broth
- Juice of 1 medium lemon approximately 3 tablespoons
- 2 tablespoons fresh parsley chopped
- 1 small lemon thinly sliced for garnish
Instructions
Prepare the Chicken:
- Pat the chicken cutlets dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Properly seasoned chicken ensures a flavorful base for the dish.
Sear the Chicken:
- Heat the olive oil in a large skillet over medium-high heat until shimmering. Place the chicken cutlets in the skillet in a single layer, cooking in batches if necessary. Sear the chicken for 6-7 minutes on one side until golden brown. Flip the cutlets and cook for an additional 6-7 minutes. Transfer the cooked chicken to a plate and set aside.
Start the Sauce:
- Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced shallot and garlic. Sauté for approximately 1 minute until fragrant and the shallots begin to soften. Sprinkle the flour evenly over the mixture, stirring to combine, and cook for an additional minute to remove the raw flour taste.
Build the Sauce:
- Gradually whisk in the half-and-half and chicken broth, ensuring the flour dissolves completely and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow the sauce to thicken slightly, approximately 3-4 minutes.
Incorporate the Chicken:
- Return the seared chicken cutlets to the skillet, nestling them into the sauce. Simmer for an additional 3-4 minutes to ensure the chicken is heated through and the sauce clings to the cutlets.
Add Lemon and Garnish:
- Stir in the fresh lemon juice, adjusting the seasoning with additional salt and pepper as needed. Garnish with chopped parsley and thin slices of lemon for a vibrant and elegant presentation.
Serve:
- Serve immediately alongside your choice of sides, ensuring each portion is generously coated with the creamy lemon sauce.
Notes
To make this recipe gluten-free:
Replace all-purpose flour with a gluten-free all-purpose blend or cornstarch. Use 1 tablespoon of cornstarch dissolved in 2 tablespoons of water as a slurry to thicken the sauce.
Verify that your chicken broth and other ingredients are certified gluten-free to avoid cross-contamination.