Milk does not contain enough fat to keep the sauce from curdling. In the same skillet add onions and garlic, saute 30 seconds. 5 STARS! Will definitely make again. I made this last week and loved it. You guys, I’ve gone completely head over heels for today’s meal (I didn’t mean for that to rhyme. Sounds great. I’ve made lemon chicken before but this tops all! Good recipe, easy to do, and lots of flavor. *Applause* you’ve only just waited half of FOREVER for me to bring you something that could be made with something other than boneless skinless chicken breast. Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy. I made exactly like the recipe and it turned out amazing! I would think it would be in the ballpark of 30-35 minutes but this is me just guesstimating, just don’t want you to be alarmed if it doesn’t happen in the 15 minutes listed! I followed the recipe exactly & it was scrumptious! Other than that, this was so good!!! I modified this recipe by using Carnation evaporated milk instead of the heavy cream as it’s better macro wise. I don’t have a oven safe pan, well I have a cast iron skillet but I’m scared to use with us having a glass top stove, any who Can this recipe just be made on the stove or does it have to be done in the oven? Print Recipe. I paired it with turnip greens, potatoes. Let … So easy and delicious! We enjoy the Chicken Francese and my Garlic and Herb Chicken … would you happen to know the nutrition on this recipe ? This was the BEST! Thank you for this one! Ahhhhmazing! I have an aunt named Marzia. This is so easy to put together & full of flavour… my partner said it was the most delicious meal I’ve EVER made! You can, i’d suggest cooking the chicken all the way through first, then making the sauce and allowing the chicken to sit in the sauce for just an additional minute or two. Makes great leftovers evidently! After a few comments from readers, I've adjusted the amount of time it takes to reduce the sauce (step #5). I was afraid it would be overpowering, but, it turned out just perfect. Goes wonderfully with the sauce. Cooked the garlic with the shallots. I also used chicken thighs instead boneless breasts…yes,lower fat so that’s a plus,…they just get dry, and it’s what I had on hand. My kids and husband loved it – next time I will double the recipe to have leftovers. I too burned my hand each time I made this by grabbing the handle of the hot pan! Yum!! I substituted oat milk for cream and vegetable butter for dairy and it turned out so good. red pepper flakes. I’m excited to try some of your other skillet chicken dinners, too. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce. I think next time I will double the sauce just because it’s so delicious served over rice. My picky eaters even liked it! This was the first dish I’ve cooked for my husband since we got married in November that he got seconds of! Hi Alexius! So glad to hear you enjoyed it! I made it last week and finally got around to blogging it today. Hmm.. thats a tough one as it would be unsafe to leave the chicken cooked halfway through. lol Served it up with fresh green beans and baked cabbage rounds. Definitely one I will revisit. Return … I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too! I also didn’t hammer one of the breasts enough so added bake time. Are you removing some of the chicken broth mixture, and then add it back? not sure why. Thanks! In a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes. Yum yum yum!!! Hello Marzia ! This was delicious!!!! Thank you so much for sharing. Pour in chicken broth then scrape up browned bits from the bottom (it gives it the best flavor!). I also added capers to the sauce at the end. I love this recipe! And pretty easy too!! Also, i made it in a cast iron skillet, perfect. I cooked it 2 nights ago and my husband and I loved it!! I agree! Say hello to your new favorite one skillet chicken dinner that’s topped with a lemon garlic butter cream sauce! They said they felt like it came from a wedding or restaurant. The only thing I did a little different was that I took the sauce and put it in a measuring cup to make sure I had 1/3 cup like instructed (which surpringly I had just that perfectly). Great to hear you enjoyed it Allison! 3 skinless, boneless chicken breast halves. Cuisine American, French. My hubby and MIL really liked it. I made this tonight and it was delicious. How to make Instant Pot Lemon Garlic Chicken. Guys. Thank you!!! So good! Tried your recipe today. Hi Amanda! This recipe was great. And now I found the website as well, great! Thank you! My husband had seconds and my 5yr old even liked it! Kids and hubby approved. It is the perfect weeknight meal. Add chicken broth, white wine, whole milk, garlic and onion in a pan. I served it over pasta with a little olive oil. Thanks for this, we will make it again for sure! Can’t have dairy. I served with rice and some green beans cooked with shallots and walnuts. My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. Can I make this recipe like your chicken, carmelized onion, thyme in cream sauce recipe, cooking the chicken completely and making the entire sauce in the pan on the stove? Oh, my, this was yummy. . Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Add lemon juice to deglaze pan. I drizzled the sauce over the chicken when serving. This will be a dish served much more frequently now. Double thumbs up. It was very good! We will definitely be adding it to the menu on a regular basis. I’m assuming I would just need to cook the chicken a little longer before making the sauce, right? Flip and … I followed the directions exactly, and my husband and seven year old daughter both loved it. I only left it in the oven for five minutes. This was an awesome one pan chicken dish that I will be adding to the rotation! I’ve been surfing the web looking for inspiration and somehow came across this little gem. Ok I’m kinda confused how do I get the sauce to thicken???? Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. It’s so yummy but still too runny. Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. Hope that helps! Okay this may be a silly question. They’re not the most attractive piece of the chicken when cooked, so maybe next time I’ll spend a little bit of time trimming them up to make them pretty. We actually just put the leftovers on top of a salad tonight which was fantastic as well. I didn’t add extra sauce on the kids plate since the chicken had enough kick. Came across this whilst looking for low carb recipes, Tried it last night and it was outstanding, full of flavour but so simple to make, this will definitely be a regular dish in our house! A few readers have mentioned they cooked it all the way through on the stove top. I was worried at first bc my sauce color didn’t look as dark as the pictures, but the end result was unbelievable, delicious, creamy, almost cheesy. Argh! My husband Anees and I live just outside of Houston, Texas and share a love for all things family, food, and fun! Excellent flavor. Specifically, Protein, Fiber, Carbs, Fats, and calories? . This is my favorite chicken recipe! The sauce was so so delicious! We’re talking tender chicken, covered in a lemon garlic butter sauce that’s creamier than anything you’ve had before. If you add the cream before the sauce was reduced, it never quite has that creamy zing. The sauce will thicken a bit as it sits so the additional liquid brings it back to the original consistency. Absolutely delicious, and so easy to make! . Creamy Lemon Garlic Chicken – quick seared chicken with creamy and buttery lemon garlic sauce. Next time I make it, I will either make more sauce or reduce it to 1/2 cup instead of 1/3 cup. 1/3 of a cup doesn’t seem to be enough but will it be reduced enough if I reduce it to 2/3 a cup? Probably could have let it sit a bit longer. I want to make this for company dinner. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. Don’t be afraid to use cast iron on a glass top stove. We can’t wait to try your other recipes. Hi i was wondering if you can make this dish ahead of time. This was the first time he didn’t have to fake liking my cooking ? Refrigerate and let it marinate for at least 30 minutes and up to 4 hours ( Yes! Super easy. I served it with noodles, roasted asparagus and garlic bread ; ), Does anyone know if coconut milk (full fat in the the can) would work as a substitute for the cream? It thickens the sauce. Serviced over cauliflower rice for a low carb dinner. Still turned out delicious! I made this recipe Tonight in my cast iron skillet and the flavor was spot on. Looking forward to trying your other recipes. 5 bone in , skin on chicken thighs (2 lbs | 1 kg) Salt to taste. This is definitely a keeper! Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. My husband who claims his stomach can’t tolerate cream doesn’t even realise it contains cream & eats it contentedly. This recipe needs to be in everyone’s weekly/monthly meal rotation. Can’t wait to try more recipes from your site! Don't be hesitant to use the full amount of garlic powder in the recipe. Absolutely LOVED it! Thank you so much for this. Quick, easy and delicious! Thank you! I’m going to add artichoke hearts to it! You saved Lemon Garlic Chicken to your. This was very good. I will keep making it over and over. I only changed one thing, I added pepper. Do you mean the sauce was too thin thus lacking in richness? It really was divine! We made it exactly as written and it was SO AMAZING!!! Made this with fish and used dried parsley and dill for the herbs, added with the stock. SO Glad I tried it. I’m making this recipe again for dinner tonight. This was super delicious. Let me be honest with you a second. Print Recipe. we paired it with a roast capital of Belgium sprouts and red potatoes. This was fantastic! I didn’t know I could make food that tasted so good! I love the fact that this recipe required only one pan. So easy, and that cream sauce is heavenly! Thanks for the recipe! Thanks for sharing, Kelly! Very nice meal, will make again. Did you have this issue? I cut the chicken in strips after and served over rice. I sauteed the chicken instead of baking it but the sauce was so so good! Cook in a deep stove-top pan, bringing to a low boil then use some flour or corn starch to thicken BEFORE you reduce the heat & add the cream. Great recipe, thank you very much for sharing it, this chicken breast turned out just amazing. Required fields are marked *. Arrange the chicken pieces in a baking dish, then pour half of the marinade over the chicken. A big pat on the back. Just did a quick search on Pinterest for a low-carb chicken recipe with FLAVOR! Thanks for this recipe!! Love it. WOWZER! Would limes work ok instead of lemon? I don’t currently have an oven safe pan….can I just cook the chicken through on the stove? LOVE these flavors and that I always have the ingredients on hand! Congrats! I cooked the chicken in a skillet instead of oven. Oh my gosh-so yummy! The sauce is soooo delicious, we put it on our broccoli as well. I used brown rice to serve the chicken and sauce over. The dish turned out absolutely amazing. The lemon flavor was a great touch. I did rice and corn as sides. and . Any suggestions on how to make that in the pan with everything? Yes, I’d double all the other ingredients as well so that you have enough sauce to serve the chicken with. Season the chicken on both sides with salt and pepper to taste, and place it into the large skillet. Bring the sauce to a boil and then simmer for about 5 minutes or until the mixture thickens. The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus. Prep Time 10 mins. Would it be OK to finish it off on the stove? Your daily values may be higher or lower depending on your calorie needs. Would you have to cook them for a bit in the oven beforehand so they get cooked through all the way? So delicious!! My husband said we should open a restaurant, LOL. Made this for dinner tonight….delish! This recipe was so easy and quick and turned out fantastic. 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