Description
Homemade creamy skillet chicken delivers comfort and flavor in one pan. Crispy golden edges and rich herbs make this simple dish perfect for weeknight dinners you’ll savor completely.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (pounded to ½-inch thickness)
- 3 tbsps (44 mL) unsalted butter
- 1 tbsp (15 mL) olive oil
- 1 cup (240 mL) half-and-half or whole milk
- ½ cup (120 mL) low-sodium chicken broth
- 4 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 2 tbsps all-purpose flour
- ½ tsp kosher salt (plus more for seasoning)
- ¼ tsp freshly ground black pepper (plus more for seasoning)
- Juice of 1 medium lemon (about 3 tbsps or 45 mL)
- 1 small lemon (thinly sliced)
- 2 tbsps chopped fresh parsley leaves
Instructions
- Prepare Chicken: Pat chicken breasts dry and season comprehensively with salt and pepper, ensuring complete coverage across all surfaces.
- Sear Chicken: Heat oil in a large skillet over medium-high temperature until surface shimmers, then carefully place chicken without overlapping. Cook 6-7 minutes until a rich golden-brown crust develops, then flip and continue cooking for another 6-7 minutes until internal temperature reaches 165°F (74°C).
- Create Sauce Base: Remove chicken and reduce skillet heat. Melt butter until foamy, then add shallots and garlic. Sauté until aromatics become translucent and release their fragrant essence, then dust with flour, stirring to create a smooth, even coating.
- Build Sauce: Gradually pour half-and-half and chicken broth into the skillet, whisking vigorously to prevent lumps and incorporate caramelized pan remnants. Bring to a gentle boil, then reduce to a soft simmer, allowing the sauce to thicken for 3-4 minutes.
- Finish and Serve: Return chicken to the skillet, nestling pieces into the creamy sauce to reheat thoroughly. Complete the dish by drizzling fresh lemon juice, garnishing with chopped parsley, and serving immediately with optional lemon wedges.
Notes
- Dry Thoroughly: Completely pat chicken breasts dry with paper towels to ensure perfect golden-brown searing and prevent steaming.
- High Heat Searing: Use medium-high heat to create a beautiful caramelized crust that locks in moisture and develops deep flavor.
- Temperature Check: Always verify chicken’s internal temperature reaches 165°F (74°C) to guarantee safe and juicy meat.
- Sauce Secrets: Whisk continuously when adding liquid to prevent flour lumps and create a smooth, silky sauce that coats the chicken perfectly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 460
- Sugar: 3 g
- Sodium: 270 mg
- Fat: 34 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 110 mg