Dinner In 30 Minutes! One Pan Creamy Lemon Garlic Chicken

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Grated mozzarella is more affordable and still adds creaminess.

Butterfly 2 to 4 boneless chicken breasts and cover with plastic wrap.

Pound chicken until about a quarter-inch thick.

Sprinkle salt and freshly cracked black pepper on both sides of the chicken.

Lightly coat both sides of the chicken in flour.

Transfer chicken to a hot pan and cook each side for 3 to 5 minutes until golden brown.

Remove chicken and set aside.

Finely chop about 1 cup of shallots and sauté in the same pan with a little more oil for a couple of minutes.

Mince 3 cloves of garlic and stir for about a minute until fragrant.

Pour in 1 cup of chicken stock and squeeze about 1 tablespoon of lemon juice into the pan.

Add 1 tablespoon of Worcestershire sauce and 0.5 teaspoon of chili flakes, then let simmer on low heat for about 10 minutes until reduced to about half a cup.

Add 2 tablespoons each of Dijon mustard and unsalted butter, then pour in 0.25 cup of heavy cream and stir to combine.

Place chicken back into the sauce and spoon sauce over the chicken, adding lemon slices on top.

Chop about 1 tablespoon of fresh parsley and sprinkle over the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens