Description
This Lemon Garlic Chicken recipe features tender chicken cutlets simmered in a creamy, zesty lemon garlic sauce. Quick to prepare, it’s full of bright flavor and perfect for weeknight dinners or special occasions alike.
Ingredients
Units
Scale
For the Chicken:
-
- 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 2 tablespoons olive oil
For the Sauce:
- 1 tablespoon butter
- 4 garlic cloves, minced
- 3/4 cup heavy cream
- 1/4 cup milk
- Zest of 1/2 lemon
- 1 tablespoon fresh lemon juice
- Lemon slices, for garnish (optional)
- Fresh parsley, finely chopped, for garnish
Instructions
- Prepare the Chicken: Pat the chicken dry with a paper towel. If using full breasts, slice them in half horizontally to create 4 thin cutlets. If you already have cutlets, skip this slicing step. Season both sides of the chicken with the salt, pepper, garlic powder, onion powder, and dried oregano.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Place the chicken cutlets in the skillet and cook for 3 to 5 minutes per side, or until browned and cooked through (internal temperature should reach 165°F or until the center is no longer pink). Transfer the cooked chicken to a plate and set aside.
- Make the Sauce: In the same skillet, reduce heat to medium-low and melt the butter. Add the minced garlic and saute for 30 seconds to 1 minute, just until lightly browned and aromatic. Pour in the heavy cream, milk, lemon zest, and lemon juice. Bring the sauce to a gentle simmer and cook for 2 to 3 minutes, stirring and scraping up any brown bits from the pan, until the sauce thickens slightly.
- Combine and Serve: Return the cooked chicken to the skillet, turning each piece to coat in the sauce and warm through for about 1 minute per side. Serve immediately, spooning extra sauce over the top. Garnish with finely chopped fresh parsley and lemon slices if desired.
Notes
- This recipe yields 4 modest servings. If serving more people or extra-hungry eaters, consider making 1.5 times or double the batch; use a larger skillet and cook the chicken in batches.
- The dish can be made ahead and refrigerated for up to 3 days. Reheat gently on the stovetop until warmed through to maintain sauce texture.
- Use organic chicken if possible for best flavor and texture.
Nutrition
- Serving Size: 1 cutlet with sauce (approx 1/4 of recipe)
- Calories: 320
- Sugar: 1g
- Sodium: 690mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 110mg
