This EASY Pan Sauce Makes Chicken Taste Like HEAVEN! How To Cook Chicken In A Pan

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Place damp paper towels under a cutting board to prevent slipping.

Zest both lemons, avoiding the bitter white part.

Pick the leaves off four stems of fresh thyme and chop them, being careful not to over-chop.

Slice four to five garlic cloves thinly after removing the root end and outer layer.

Trim any fat off the chicken breasts and slice them in half to cook quickly.

Season the chicken with kosher salt, black pepper, lemon zest, and chopped thyme on both sides.

Heat the pan over medium heat for 2-3 minutes until water beads dance on the surface.

Add 2 tablespoons of olive oil to the hot pan and place the chicken in, cooking for 2-3 minutes per side until caramelized.

Remove the chicken from the pan and set it aside.

Reduce heat to medium-low and add garlic with a pinch of kosher salt, cooking for 3-4 minutes until fragrant without browning.

Add 2 tablespoons of unsalted butter to the pan and sweat the garlic gently.

Once the garlic is cooked, pour in the heavy cream, season with salt and black pepper, and add a pinch of thyme.

Juice both lemons into the cream and bring it to a simmer while scraping up browned bits from the pan.

Return the chicken to the pan with its juices and simmer the cream until it reduces by half, about 4-5 minutes.

Flip the chicken halfway through cooking and taste the sauce, adjusting seasoning as necessary.

Once the sauce is thick and creamy, turn off the heat and give it a final taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens