Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter, divided
- 1 tablespoon all-purpose flour
- 2 cloves garlic, minced
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
Instructions
- Step 1: Season the chicken breasts with salt and pepper, and lightly dredge them in the all-purpose flour. Melt 2 tablespoons of butter in a large skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove the chicken from the skillet and set it aside.
- Step 2: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- Step 3: Pour in the chicken broth, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Bring the liquid to a low simmer and let it reduce slightly for about 2 minutes.
- Step 4: Stir in the heavy cream and fresh lemon juice. Whisk constantly until the sauce is smooth and creamy. Allow the sauce to simmer gently for 1 minute until it slightly thickens. Taste and adjust seasoning with additional salt or pepper as needed.
- Step 5: Return the seared chicken breasts to the skillet, nesting them into the sauce. Spoon the creamy lemon butter sauce over the chicken and simmer gently for 1-2 minutes until the chicken is heated through before serving.
Notes
- Refrigerate leftovers in a sealed container for up to 3 days, keeping in mind the creamy sauce may separate when cooled but will usually recombine with whisking during reheating.
- For the best texture, reheat gently on the stovetop over low heat, stirring frequently; if the sauce looks too tight, whisk in a tablespoon of extra broth or water.
- Serve this rich dish over warm buttered noodles, or lighten it up with a side of steamed green vegetables like asparagus or broccoli to balance the heavy cream.
- When adding the lemon juice in Step 4, remember that fresh is crucial—bottled juice will make the sauce taste flat, so use a freshly squeezed quarter cup for optimal brightness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American