Description
Bright, tangy lemon meets a velvety cream sauce that clings to juicy, pan-seared chicken. A quick family dinner that tastes special but cooks fast.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 600 g / 1.3 lb)
- 1.5 tsp kosher salt
- 1/2 tsp black pepper
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 1 small shallot or 1/2 small onion, minced (60 g / 2 oz)
- 3 garlic cloves, minced (9 g / 0.3 oz)
- 120 ml (1/2 cup) low-sodium chicken stock
- 120 ml (1/2 cup) heavy cream
- 60 ml (1/4 cup) fresh lemon juice (about 1–2 lemons)
- 1 tsp Dijon mustard (5 g)
- 5 g (1 tsp) cornstarch mixed with 15 ml (1 tbsp) cold water to make a slurry
- 15 g (2 tbsp) chopped fresh parsley for garnish
Instructions
- Prepare the chicken and aromatics by patting chicken dry and seasoning both sides.
- Sear the chicken in a hot skillet with olive oil for 3–4 minutes per side.
- Build the sauce by melting butter and sautéing shallots and garlic.
- Deglaze the pan with chicken stock and add other sauce ingredients, simmering until thickened.
- Thicken the sauce if needed with cornstarch slurry and finish cooking the chicken.
- Rest the chicken in the sauce before serving and garnish with parsley.
Notes
Use an instant-read thermometer to ensure chicken is cooked to 74°C (165°F). Adjust seasoning based on salt types used.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 165mg