One Pan Garlic Lemon Chicken

creamy lemon chicken in a cast iron skillet

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This one-pan lemon garlic chicken features tender breasts simmered in a creamy, zesty sauce. It's a quick, nutritious dinner made with simple ingredients and ready in about 35 minutes.

Prep Time5

Cook Time30

Total Time35

Course: Dinner

Cuisine: American

Servings:

Calories: 246kcal

Author: Annie Holmes

Ingredients

1 tablespoon neutral oil such as avocado or olive oil
2 large chicken breast cut in half
1 tablespoon Italian seasoning
1 teaspoon each of garlic powder and onion powder
¼ teaspoon red pepper flakes
⅛ teaspoon each salt and black pepper
1 cup chicken broth OR white wine
4 garlic cloves crushed
2 tablespoons lemon juice
⅓ cup parmesan cheese
⅔ cup heavy whipping cream
2 tablespoons basil

Instructions

Slice the chicken breast as if you are butterflying it, but slice all the way through. This will give you four thin chicken breasts instead of two large chicken breasts. Combine the spices and sprinkle evenly over each side of the chicken.
Heat the olive oil in a large, deep skillet over medium heat. Sear the chicken 3-4 minutes on each side until golden. The chicken does not have to be cooked through. Then remove the chicken from the skillet and set aside.
Deglaze the pan by slowly pouring the chicken broth (or wine) into the pan as you scrape up any bits stuck to the bottom of the pan.
Add the crushed garlic to the skillet. Increase heat to medium high and bring the liquid to a simmer. Allow the mixture to reduce by half, this will take about 6 minutes.
Once the liquid has reduced by half add the lemon juice, parmesan and heavy whipping cream to the skillet. Stir the liquid occasionally over the next four minutes as it begins to thicken (reduce the heat if you feel it is too high)
Once the sauce has thickened add the chicken to the skillet, cover and reduce heat to medium low. Allow the chicken to heat through. When it reaches an internal temperature of 165 degrees top with basil and serve.

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