Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too!
You folks, I’ve gone totally madly for the present supper (I didn’t mean for that to rhyme.
As a large number of you have presumably speculated, I have an adoration for white meat chicken. It’s no dim meat for me. In any case, fortunately the present chicken supper is adjustable to your chicken requirements. Boneless skinless chicken thighs, sure, why not! Applause you’ve just barely stood by half of FOREVER for me to bring you something that could be made with some different option from boneless skinless chicken bosom.
This one skillet chicken formula is my go-to chicken supper of the week decade. Obvi, this formula requires only one container. Which implies, we make the chicken and the sauce – believe it or not – in uno skillet-o. We’re talking delicate chicken, canvassed in a lemon garlic margarine sauce that is creamier than anything you’ve had previously. Somebody, kindly, hurl a few escapades in the sauce! This just just hit me currently, yet I’m thoroughly doing it sometime later, pinky guarantee.
We’re utilizing a great deal of similar fixings like spread, lemon juice, garlic, red pepper drops, and parsley. What makes this chicken supper to the following level is chicken stock and a major sprinkle of hefty cream. The sauce has a decent rich consistency that would taste AMAZING threw in some heavenly messenger hair pasta. The pasta-capacities are ENDLESS. See what I did there.
- 4 boneless skinless chicken breasts (or thighs)
- salt and pepper
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- ½ teaspoon red pepper flakes (or more to taste)
- 1 tablespoon olive oil
- ⅓ cup finely diced shallots (or red onions)
- 2 tablespoons salted butter
- ¼ cup heavy cream
- 2 tablespoons chopped parsley or basil
- Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
- In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
- Position a rack in the lower third of the oven and preheat the oven to 375ºF.
- Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate.
- Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.
- When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.
- Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
- After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.