Easy, Creamy Lemon Garlic Skillet Chicken

before I dive into how obsessed i'm with this recipe, i have a quick PSA: whilst you’re searching for the elements, cross ahead and snatch some rice or crusty bread. There’s an entire lot of velvety sauce occurring right here, and consider me once I say you’ll want to mop up every ultimate drop.

This rich and creamy skillet dinner is simply the sort of element I need to devour on cold iciness nights. The fowl breasts simmer in a pan of lemon garlic goodness, and flavor like they had been made at your favored community Italian eating place. due to the fact the recipe comes collectively so fast — less than half-hour — you may turn to it over and over again, regardless of how busy existence gets.

This recipe basically makes itself, leaving you time to drag together an smooth facet. since there’s plenty of sauce that merits to be soaked up, we adore serving the bird over rice, orzo, or mashed potatoes, or with a facet of crusty bread. A easy leafy vegetables salad or steamed green beans are also satisfactory additions to round out the meal.

ingredients

• 4 boneless, skinless bird breasts (about 2 pounds overall), pounded to 1/2-inch thickness
• 1/2 teaspoon kosher salt, plus extra for seasoning
• 1/four teaspoon freshly ground black pepper, plus greater for seasoning
• 1 tablespoon olive oil
• three tablespoons unsalted butter
• 1 small shallot, finely chopped
• 4 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup 1/2-and-half or complete milk
• 1/2 cup low-sodium fowl broth
• Juice of 1 medium lemon (approximately 3 tablespoons)
• 2 tablespoons chopped clean parsley leaves
• 1 small lemon, thinly sliced

instructions

1. thoroughly dry the chook with paper towels. Generously season all over with salt and pepper.
2. warmness the oil in a ten-inch or larger skillet over medium-high until shimmering. working in batches if wished, upload the hen and sear until deeply browned on the lowest, 6 to 7 minutes. turn with tongs and sear the other aspect till browned, 6 to 7 mins. switch the chicken to a plate; set aside.
3. reduce the warmth to medium and upload the butter. whilst melted, upload the shallot, garlic, half of teaspoon salt, and 1/four teaspoon pepper and cook dinner, stirring every now and then, until simply beginning to soften, about 1 minute. upload the flour, stir to lightly coat the shallots and garlic, and cook dinner for 1 minute greater.
4. Stir within the half of-and-half or milk and broth until no lumps from the flour continue to be, ensuring to scrape up any browned bits from the lowest of the pan. deliver to a boil. reduce the heat to a simmer. go back the fowl to the pan and simmer till the sauce is thickened sufficient that it coats the again of a spoon and the bird is cooked via, three to 4 minutes. Stir the lemon juice into the sauce. Garnish with the parsley and lemon slices and serve at once.

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