Description
A simple and creamy chicken dish with a tangy lemon and Parmesan sauce, perfect for quick weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried thyme
- 1 tablespoon chopped fresh parsley, for garnish
- Lemon slices, for garnish
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any brown bits from the bottom of the skillet.
- Reduce the heat to medium-low and add the heavy cream. Stir to combine, then add the Parmesan cheese, lemon juice, lemon zest, and dried thyme. Stir well until the sauce is smooth and heated through.
- Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes until the chicken is heated through and fully coated with the sauce.
- Garnish with chopped fresh parsley and lemon slices before serving.
Notes
Pat chicken dry for a good sear and avoid curdling by keeping the sauce at low heat after adding cream.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg