Lemon Garlic Chicken

How To Make Lemon Garlic Chicken

If your chicken breast halves are thicker than 1/2-inch, use a meat mallet to pound the chicken to 1/2-inch chickeness. Season chicken wil salt and pepper.

Heat olive oil in a large skillet, and cook chicken until it reaches 165 F. Remove chicken to a plate and tent with aluminum foil to keep warm.

Chop the shallot and mince the garlic.

Add the garlic, shallots, broth, wine, and lemon juice to the now-empty skillet. Simmer until the liquid reduces down to about 1/2 cup, about 10-15 minutes.

Remove from heat and whisk in the cream and butter.

Return the chicken to the pan and spoon the sauce over the chicken. Sprinkle with fresh thyme just before serving.

What To Serve With Lemon Garlic Chicken

I like to pair lemon garlic chicken recipe with a green salad and some whole grain bread to keep things simple and easy.

This chicken also pairs well with rosemary potato wedges and steamed vegetables.

Tips To Make Lemon Garlic Chicken

• You can either use chicken breast halves or cut a larger chicken breast in half horizontally. Larger chicken breasts won’t cook in the given time.
• I recommend using reduced-sodium or no salt chicken broth so that you can control the level of salt in this dish.
• If you prefer not to use white wine, you can sub an equal amount of chicken broth in its place.
• Red onion can be used in place of the shallot.
• I highly recommend using a meat thermometer to check the temperature of the chicken so that you don’t under or over cook it.