Easy, Creamy Lemon Garlic Skillet Chicken

before I dive into how obsessed i'm with this recipe, i have a quick PSA: whilst you’re searching for the elements, cross ahead and snatch some rice or crusty bread. There’s an entire lot of velvety sauce occurring right here, and consider me once I say you’ll want to mop up every ultimate drop.

This rich and creamy skillet dinner is simply the sort of element I need to devour on cold iciness nights. The fowl breasts simmer in a pan of lemon garlic goodness, and flavor like they had been made at your favored community Italian eating place. due to the fact the recipe comes collectively so fast — less than half-hour — you may turn to it over and over again, regardless of how busy existence gets.

This recipe basically makes itself, leaving you time to drag together an smooth facet. since there’s plenty of sauce that merits to be soaked up, we adore serving the bird over rice, orzo, or mashed potatoes, or with a facet of crusty bread. A easy leafy vegetables salad or steamed green beans are also satisfactory additions to round out the meal.


  • 4 boneless, skinless bird breasts (about 2 pounds overall), pounded to 1/2-inch thickness
  • 1/2 teaspoon kosher salt, plus extra for seasoning
  • 1/four teaspoon freshly ground black pepper, plus greater for seasoning
  • 1 tablespoon olive oil
  • three tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 1/2-and-half or complete milk
  • 1/2 cup low-sodium fowl broth
  • Juice of 1 medium lemon (approximately 3 tablespoons)
  • 2 tablespoons chopped clean parsley leaves
  • 1 small lemon, thinly sliced

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