Lemon Garlic Chicken
Seared chicken breasts finished in a silky shallot, lemon, and cream pan sauce. A classic French-style dinner ready in about 30 minutes.
- 4 boneless, skinless chicken breasts (or thighs)
- salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/4 cup shallot, diced
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
- 1/2 teaspoon dried thyme
- 1/4 cup heavy cream
- fresh parsley, chopped, for garnish
- Pat the chicken dry and pound it to an even thickness with a rolling pin — this helps it cook evenly and stay juicy. Season both sides with salt and pepper, and set aside.
- Warm the olive oil in a large skillet over medium heat. Sear the chicken for 3 to 4 minutes per side, until golden brown, then remove it from the pan and set aside.
- In the same skillet, melt the butter. Add the garlic and shallot and cook for about a minute, just until fragrant.
- Pour in the chicken broth, lemon juice, and thyme, stirring to combine. Bring to a simmer and cook for 5 minutes to let the flavors concentrate.
- Slowly stir in the heavy cream, then return the chicken to the pan. Reduce the heat to low and simmer for 5 to 7 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F.
- Garnish with chopped parsley and serve immediately alongside your favorite sides.
Chef's Note: Pounding the chicken to an even thickness before searing matters more than it might seem — it means the whole piece cooks at the same rate, so you don't end up with a dry thin end and an undercooked thick end. Shallots bring a softer, slightly sweeter flavor than regular onion here, which suits the delicate lemon-cream sauce better; half a white or yellow onion works fine as a substitute if that's what you have on hand.
If you'd like a thicker sauce, whisk a teaspoon of cornstarch into two teaspoons of water until smooth and stir it into the simmering broth mixture before adding the cream. A pinch of red pepper flakes or cayenne is an easy way to add some heat if you'd like the sauce to have more of a kick.
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