Healthy Lemon Chicken Recipe
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Ingredients (17)
- 24 oz skinless boneless chicken breast 4 medium breasts
- 2 tbsp lemon juice
- 5 lemon slices
- 1 1/2 tbsp olive oil divided
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp dried thyme
- 1 tbsp shallot
- 2 tbsp unsalted butter
- 1/4 cup flour
- 1 1/2 cups unsalted chicken broth
- 1/3 cup whole milk
- 1/3 cup heavy cream
- 1 tbsp dill
- 2 tsp garlic minced, divided
- 1 tsp parsley
- 1/4 tsp red pepper flake
INSTRUCTIONS
Rinse 24 oz chicken breasts and pat dry. Split each breast halfway to form a pocket.
Make the marinade mixture: 1/4 tsp ground black pepper, 1 tbsp dried thyme, 1 tsp of garlic. Rub the chicken breasts with 1/2 tbsp of olive oil and the marinade mixture on both sides and inside the pockets.
Heat 1 tbsp olive oil in a large cast-iron pan over medium-high heat.
Add chicken to the pan and sear the first side for 10 minutes until golden brown. Flip them over and spend about 8 minutes to sear the other side. Transfer the chicken to a clean plate, set aside.
In the same pan, add 1 tbsp shallots, 1 tsp of garlic, and 2 tbsp unsalted butter. Reduce the heat to medium-low. Stir them around for about 1 minute.
Add 1/4 cup flour in, stir for 1 minute. Then add 1 1/2 cups unsalted chicken broth in. Let simmer and whisk for 2 minutes.
Add 1/3 cup whole milk, 1/3 cup heavy cream, and 1/2 tsp salt. Stir for 1 minute.
Add the chicken breasts back in. Then add 2 tbsp lemon juice and 1 tbsp dill, whisk gently and let simmer for 3 minutes so the cream combines with the rest.
Add 5 lemon slices to the pan for fragrance. Sprinkle 1 tsp chopped parsley and 1/4 tsp red pepper flakes on top, let them sit on the heat for an extra 2 minutes. Serve.
If the sauce reduces too quickly, add 1/4 cup of water to thin it out and cook to your desired consistency.