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Creamy Lemon Chicken with Garlic

- From Cindy Roberts, by food blogger Karly Campbell


1 pound thinly sliced chicken breasts

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon olive oil

1 cup chicken broth

1 tablespoon lemon juice

3 cloves garlic, minced

2 tablespoons butter

¼ cup heavy cream

1 tablespoon dill


  1. Season the chicken on both sides with salt and pepper.

  2. Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.

  3. Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.

  4. Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.

  5. Allow chicken stock to reduce by half, about 10 minutes.

  6. Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.

  7. Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.

  8. Serve immediately.

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