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One Pan Creamy Lemon Chicken
One pan recipes are always a hit! Serve this over fresh pasta or rice and enjoy the easy clean up afterwards.
Course Main Course
Cuisine American
Keyword chicken, dinner, lemon, one pan
Prep Time 5 minutes minutes
Cook Time 35 minutes minutes
0 minutes minutes
Total Time 40 minutes minutes
Servings 4 servings
Author Amy Williams mynameissnickerdoodle.com
- 4 Chicken Breasts
- 1 TBSP Olive Oil
- 2 TBSP Butter Divided
- 2 Whole Garlic Cloves Minced
- 1 Can Chicken Broth 15 oz.
- 2 TBSP Fresh Lemon Juice
- 1/4 Cup Heavy Cream
- 1/4 tsp Kosher Salt
- 1/4 tsp Pepper Freshly Cracked
- 1 Large Lemon Thinly Sliced
- 2 TBSP Fresh Parsley Finely Chopped
Preheat oven to 400 degrees.
In a large oven proof pan heat oil and 1 TBSP butter over medium high heat.
Season chicken with salt and pepper and place top side down into the hot pan.
Brown chicken for 4 minutes on each side.
Place pan into the oven and bake until chicken is cooked through and no longer pink in the center. About 10-15 minutes.
Remove chicken from pan and place pan back over medium high heat again.
Add in minced garlic and cook for 30 seconds, stirring constantly.
Add in chicken broth into the pan and scrap up the brown bits.
Bring to a boil and cook for about 6-8 minutes, reducing liquid to about half.
Pour in lemon juice and more salt and pepper to taste.
Remove from heat and stir in heavy cream.
Place the chicken breasts in the pan and flip to coat both sides..
Garnish with chopped parsley and sliced lemon.
Serve over fresh pasta or rice.