Description
A creamy and tangy chicken dish featuring tender boneless breasts cooked in a rich lemon garlic cream sauce with a hint of honey and a touch of heat from red pepper flakes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/4 cup heavy cream
Lemon Garlic Cream Sauce
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 tablespoon garlic, minced
- Red pepper flakes to taste
Instructions
- Prepare chicken: Wrap the chicken breasts in plastic wrap and pound to 1/2 inch thickness for even cooking.
- Season chicken: Pat the chicken dry and season both sides with salt and pepper evenly.
- Heat fat: Over medium-high heat, melt 2 tablespoons butter and add 1 tablespoon olive oil in a skillet.
- Sear chicken: Pan-sear the chicken breasts until browned on one side, about 5 minutes.
- Cook through: Lower heat to medium, flip chicken to the other side, cover, and cook for 10 minutes until internal temperature reaches 165°F and juices run clear. Remove chicken from skillet.
- Make sauce: Combine chicken broth, lemon juice, honey, minced garlic, and red pepper flakes in the skillet and stir, scraping up any browned bits.
- Simmer sauce: Let the sauce simmer until thickened, about 5 minutes.
- Add cream: Stir in 1/4 cup heavy cream and mix well.
- Combine chicken and sauce: Return chicken to the pan and coat thoroughly with the lemon garlic cream sauce.
- Serve: Dish out the chicken hot, garnished with lemon wedges and optional parsley. Enjoy your meal!
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Adjust red pepper flakes for preferred spiciness or omit for a milder flavor.
- Use fresh lemon juice for best citrus flavor.
- Pound chicken evenly to ensure uniform cooking and tenderness.
- Serve with steamed vegetables or over rice for a complete meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 110 mg
