Description
A flavorful Lemon Garlic Chicken recipe featuring tender chicken cutlets cooked in a creamy lemon-garlic sauce. This quick and easy dish combines the zest of fresh lemon with aromatic garlic and herbs, perfect for a delicious weeknight dinner served in under 30 minutes.
Ingredients
Scale
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
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
Sauce and Garnish
- 2 tablespoons olive oil
- 1 tablespoon butter
- 4 garlic cloves, minced
- ¾ cup heavy cream
- ¼ 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 and Season Chicken: Pat the chicken dry with a paper towel. If using full breasts, slice them in half horizontally to make 4 thin cutlets. If you already have cutlets, skip slicing. Season both sides of the chicken with kosher salt, freshly ground black pepper, garlic powder, onion powder, and dried oregano thoroughly to ensure flavor.
- Cook Chicken Cutlets: Heat olive oil in a large skillet over medium heat. Place the chicken cutlets in the skillet and cook them for 3 to 5 minutes per side until they are browned and fully cooked through. The internal temperature should reach 165°F or the chicken should be opaque with no pink inside. Once cooked, transfer the chicken to a plate and set aside.
- Make Lemon Garlic Cream Sauce: Lower the heat to medium-low and add butter to the same skillet. Once melted, add minced garlic and sauté for 30 seconds to 1 minute until lightly browned and fragrant. Stir in heavy cream, milk, lemon zest, and fresh lemon juice. Bring the sauce to a gentle simmer, stirring frequently and scraping up any brown bits from the pan. Simmer for 2 to 3 minutes until the sauce thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken cutlets back into the skillet. Turn each piece to coat well in the sauce and warm through for about 1 minute per side. This allows the chicken to soak up the creamy lemon garlic sauce for maximum flavor.
- Serve: Plate the chicken cutlets and spoon extra sauce over the top. Garnish with freshly chopped parsley and lemon slices if desired. Serve immediately for the best taste and texture.
Notes
- Ensure the chicken is cooked to an internal temperature of 165°F for safety.
- Use fresh lemon juice and zest for the brightest flavor.
- For a lighter alternative, substitute heavy cream with half-and-half or use full milk only, but the sauce will be less rich.
- Chicken cutlets can be purchased pre-sliced to save prep time.
- Garnishing with fresh parsley adds a pop of color and fresh herb flavor.
