Lemon Herb Chicken Breasts with Creamy Pan Sauce

• 4 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 cup heavy cream
• Fresh parsley for garnish

Steps

1. 1 Pat chicken breasts dry with paper towels and season with salt and pepper.
2. 2 In a bowl, mix flour, garlic powder, thyme, and parsley. Dredge each chicken breast in the flour mixture, shaking off excess.
3. 3 Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for about 5-6 minutes per side until golden brown and cooked through.
4. 4 Remove chicken from skillet and set aside.
5. 5 Add butter to the skillet and let it melt. Stir in chicken stock and lemon juice, scraping up any browned bits from the bottom.
6. 6 Reduce heat to medium and let the sauce simmer for 3-4 minutes.
7. 7 Stir in heavy cream and cook until sauce thickens slightly, about 2 minutes.
8. 8 Return chicken to the skillet and coat with sauce. Let it sit for 1-2 minutes to warm through.
9. 9 Garnish with fresh parsley before serving.

Equipment

• Large skillet
• Tongs
• Measuring cups and spoons
• Chef’s knife and cutting board

Variations

• Add sun-dried tomatoes or capers to the sauce for extra flavor.
• Use chicken thighs for a richer, more succulent option.

Substitutions

• Use almond milk as a lighter alternative to heavy cream.
• Substitute fresh herbs if dried are unavailable, using twice the amount.

Pairings

• Steamed asparagus or green beans.
• A side of garlic mashed potatoes.

Nutrition

Tips

• For even cooking, ensure chicken breasts are an even thickness.
• If the sauce is too thin, simmer a bit longer or whisk in a teaspoon of flour mixed with water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw in the fridge overnight and reheat with a splash of cream to revive the sauce.

Serving Suggestions

• Serve with roasted vegetables or a fresh garden salad.
• Pairs well with a glass of crisp Sauvignon Blanc.

FAQ