Lemon Cream Chicken with Fresh Herbs Sauce
Prepare tender pan-seared chicken breasts topped with a bright, creamy sauce featuring fresh herbs like parsley and thyme.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4 servings
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup dry white wine or chicken broth
- 1/2 cup heavy cream
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the chicken breasts for 5 to 7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant.
- Pour in the white wine or broth, scraping up any browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
- Stir in the heavy cream, lemon juice, and lemon zest. Bring the sauce to a gentle simmer and cook until it thickens slightly, about 3 minutes.
- Remove the skillet from the heat. Stir in the fresh parsley and thyme. Taste and adjust seasoning with salt and pepper if needed.
- Return the chicken to the skillet and spoon the sauce over the top. Serve immediately.
Notes
- For a richer sauce, use chicken broth instead of wine.
- You can substitute basil or tarragon for thyme if preferred.
- To keep the chicken warm while making the sauce, place it in a 200°F oven.
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 380
- Sugar: 2
- Sodium: 350
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 0
- Protein: 35
- Cholesterol: 130