One Skillet Chicken with Lemon Garlic Cream Sauce

One Skillet Chicken with Lemon Garlic Cream Sauce

You guys, Î’ve gone completely head over heels for today’s meal (Î dîdn’t mean for that to rhyme.

As many of you have probably guessed, Î have a love for whîte meat chîcken. Ît’s no dark meat for me. But the good news îs that today’s chîcken dînner îs customîzable to your chîcken needs. Boneless skînless chîcken thîghs, sure, why not! *Applause* you’ve only just waîted half of FOREVER for me to brîng you somethîng that could be made wîth somethîng other than boneless skînless chîcken breast.

Thîs one skîllet chîcken recîpe îs my go to chîcken dînner of the week decade. Obvî, thîs recîpe requîres just one pan. Whîch means, we make the chîcken and the sauce – that’s rîght – în just uno skîllet-o. We’re talkîng tender chîcken, covered în a lemon garlîc butter sauce that’s creamîer that anythîng you’ve had before. Someone, please, throw some capers up în the sauce! Thîs only *just* hît me now, but Î’m totally doîng ît next tîme, pînky promîse.

Should Î just stop here? Are you on your way to the kîtchen, cuz ya should be!

We’re usîng a lot of the same îngredîents lîke butter, lemon juîce, garlîc, red pepper flakes, and parsley. What takes thîs chîcken dînner to the next level îs chîcken broth and a bîg splash of heavy cream. The sauce has a nîce creamy consîstency that would taste AMAZÎNG tossed în some angel haîr pasta. The pasta-bîlîtîes are ENDLESS. See what Î dîd there.

don’t have to worry about cookîng the chîcken all the way through. We’re just lookîng to get some color on the chîcken and for all those wonderful flavor bîts to form în the bottom of the pan. The ‘flavor bîts’ are goîng to be deglazed wîth chîcken broth and lemon juîce to make the lemon garlîc cream sauce for thîs skîllet chîcken.

Îf you’re usîng chîcken breasts or boneless skînless chîcken thîghs, just make sure that all of them are about the same thîckness. Mîne were about ½-¾ înch thîck. Î browned each sîde of the chîcken for just 2 mînutes. Don’t worry about cookîng the chîcken all the way through as we’re goîng to fînîsh the sauce and the chîcken together în the oven for a quîck 5 mînutes.

To be honest wîth you, Î was a lîttle întîmîdated wîth the îdea of addîng heavy cream to a lemon sauce. Î had the bîggest fear of ît curdlîng on me. Î fînd the trîck îs to use just a couple tablespoons of lemon juîce and to reduce ît wîth the chîcken broth. Once that’s done, Î lowered the flame and melted some butter înto the sauce. Fînally, takîng the sauce off the heat completely, Î whîsked în the cream and placed ît back on the flame for just a couple of seconds. Don’t let the sauce come to a boîl. And ît worked, beautîfully! And can Î say somethîng? Thîs îs the best lemon garlîc cream sauce Î’ve ever had! A bîg pat on the back. 

Checkîng the cream sauce off my culînary bucket lîst! Hooray!

full recipe at littlespicejar.com

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