Description

This Chicken in Creamy Garlic Lemon Sauce recipe features tender, pan-seared chicken breasts cooked in a luscious sauce made with garlic, butter, Parmesan cheese, and a hint of fresh lemon juice. Perfectly seasoned with Italian herbs and finished with fresh parsley, this comforting dish pairs beautifully with mashed potatoes and roasted green beans, making it an ideal meal for family dinners or special occasions.

Ingredients

Chicken

2 large boneless skinless chicken breasts
2 teaspoons Italian seasoning
Salt & pepper, to taste
¼ cup flour
2 tablespoons olive oil

Sauce

3 tablespoons butter
4 cloves garlic, minced
1 teaspoon Worcestershire sauce
1 cup chicken broth
2 tablespoons cornstarch
2 tablespoons cold water (for cornstarch slurry)
¼ cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 tablespoons fresh lemon juice
1 teaspoon dried parsley
1 teaspoon mustard powder
½ teaspoon dried oregano
½ teaspoon dried basil

Garnish

Fresh parsley, chopped

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Instructions

Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2–3 thinner slices. Place the slices inside a gallon freezer bag or between sheets of plastic wrap and pound them gently to about ½ inch thickness. Pat the chicken slices completely dry with paper towels.
Season and Dredge: Season both sides of the chicken slices evenly with Italian seasoning, salt, and pepper. Lightly dredge each piece in flour, shaking off any excess to avoid clumping.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the chicken slices in batches for about 4–5 minutes per side, or until they develop a golden-brown crust. Remove the chicken from the skillet and set aside, leaving the browned bits (fond) in the pan which will add flavor to the sauce.
Make the Garlic Butter Sauce: Lower the heat to medium and add the butter to the skillet. After the butter melts, add the minced garlic and cook for approximately 1 minute, until fragrant but not browned.
Add Liquids and Herbs: Stir in Worcestershire sauce, chicken broth, dried parsley, mustard powder, dried oregano, and dried basil. Use a silicone spatula to scrape up the caramelized bits from the bottom of the pan. Bring this mixture to a gentle boil.
Thicken the Sauce: To thicken, whisk the cornstarch together with cold water to form a smooth slurry. Slowly pour the slurry into the boiling sauce while stirring continuously to avoid lumps. This will give the sauce a nice, velvety texture.
Finish the Sauce: Reduce the heat to low, then gradually stir in the heavy cream followed by the freshly grated Parmesan cheese. Stir until the sauce becomes smooth and creamy.
Simmer the Chicken in Sauce: Return the seared chicken slices to the skillet, spoon some sauce over them, and partially cover the pan. Let simmer gently for 5 minutes until the chicken is completely heated through and tender.
Add Lemon and Garnish: Remove the skillet from heat and stir in the fresh lemon juice to brighten the flavors. Garnish with chopped fresh parsley before serving.
Serve: This dish pairs delightfully with creamy mashed potatoes and roasted green beans for a well-rounded meal.

Notes

To ensure even cooking, pounding the chicken to an even thickness is crucial.
Do not skip dredging the chicken in flour; it helps achieve a golden crust and thickens the sauce slightly.
If you prefer a dairy-free version, substitute heavy cream with coconut milk and omit Parmesan cheese.
Adjust seasoning with salt and pepper at the end according to taste.
The sauce can be thickened further by adding more cornstarch slurry if desired.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-American