creamy lemon skillet chicken
Chicken
Creamy Lemon Skillet Chicken
This ultra-fast creamy lemon chicken is perfect for busy weeknights. Serve this family-friendly dinner with noodles (or zoodles, for a low-carb take) and roasted broccoli or green salad.
Ingredients:
- 1 pound chicken cutlets
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, halved and sliced
- 1 large clove garlic, minced
- ½ cup low-sodium chicken broth
- ½ cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons chopped parsley
- lemon wedges for serving
Directions:
- Sprinkle chicken with 1/4 teaspoon pepper and 1/8 teaspoon salt. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer the chicken to a plate.
- Add shallot and garlic to the pan. Cook, stirring, for 1 minute. Increase heat to medium-high and add broth. Cook until reduced by half, about 2 minutes. Reduce heat to medium and stir in cream, lemon juice, any accumulated juices from the chicken and the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Sprinkle with parsley and serve with lemon wedges, if desired.
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