Creamy Lemon Chicken Skillet positively sparkles with how delicious it tastes. The combination of creamy richness and bright citrus flavors brings out the best of the savory sauteed chicken. Simmered to a gorgeous golden brown, Creamy Lemon Chicken Skillet is a refreshing dinner that can lighten the mood and brighten the evening. You’ll be amazed that you can make something this delicious in 30 minutes or less.
Ingredients
- 4 chicken thighs, boneless and skinless, pounded to 1/2-inch thickness
- salt, to taste
- pepper, to taste
- 1 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon garlic, minced
- 1/2 teaspoon red pepper flakes, plus more, to taste
- 1 tablespoon olive oil
- 1/3 cup shallots, finely diced
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 2 tablespoons parsley or basil, chopped, optional, for serving
- lemon slices, optional, to taste, for serving
Directions
Step 1 –Season the chicken with the salt and the pepper.
Step 2 –In a small bowl, combine the chicken broth, the lemon juice, the garlic, and 1/2 teaspoon red pepper flakes. Add the extra red pepper flakes if you would like it spicier.
Step 3 –Position the oven rack to the lower third of the oven.
Step 4 –Preheat the oven to 375 degrees F.
Step 5 –Heat the olive oil in a large oven-safe skillet over medium heat.
Step 6 –Once the oil is hot, add the chicken and sauté until browned on both sides, about 2-3 minutes per side.
Step 7 –Transfer the chicken to a plate.
Step 8 –Reduce the heat to medium.
Step 9 –Add the shallots and the chicken broth mixture to the skillet.
Step 10 –Whisk the chicken broth mixture in the skillet, making sure to scrape up the browned bits at the bottom.
Step 11 –Raise the heat to medium-high again and bring the sauce to a simmer.
Step 12 –Cook the sauce until it reduces to about 1/3 cup, about 10-15 minutes.
Step 13 –Once the sauce has thickened, remove the skillet from the heat.
Step 14 –Add the butter, whisking until it melts into the sauce.
Step 15 –Add the heavy cream, whisking to combine.
Step 16 –Return the skillet to the heat and cook for 30 seconds, but do not allow the sauce to boil.
Step 17 –Remove the skillet from the heat.
Step 18 –Add the chicken, making sure it is nestled and coated in the sauce.
Step 19 –Place the skillet in the oven until the chicken is cooked through, reading 165 degrees F when checked with a meat thermometer, about 5-8 minutes.
Step 20 –Top with the parsley and the lemon slices and serve.
