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Loading...| 4 boneless chicken breasts | |
| 1/4 cup all-purpose flour | |
| 1 tsp salt | |
| 1/2 tsp black pepper | |
| 4 tbsp unsalted butter | |
| 2 garlic cloves, minced | |
| 1/2 cup chicken broth | |
| Juice of 1 lemon | |
| 1/4 cup heavy cream | |
| 2 tbsp chopped fresh parsley |
| 1. | Preheat oven to 400°F. |
| 2. | In a shallow bowl, mix together flour, salt, and black pepper. |
| 3. | Coat chicken breasts in flour mixture, shaking off any excess. |
| 4. | In a large oven-safe skillet, melt butter over medium-high heat. |
| 5. | Add chicken breasts and cook until golden brown on both sides, about 6-8 minutes. |
| 6. | Add garlic and cook for 1 minute. |
| 7. | Pour chicken broth and lemon juice into skillet and bring to a simmer. |
| 8. | Transfer skillet to oven and bake for 15-20 minutes, or until chicken reaches an internal temperature of 165°F. |
| 9. | Remove skillet from oven and stir in heavy cream. |
| 10. | Garnish with chopped parsley and serve hot. |
Quick and easy to make
Delicious and flavorful
Can be made ahead of time
Not suitable for those with dairy or gluten sensitivities
Chicken is a great source of protein, while lemon adds a dose of Vitamin C and antioxidants.
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