Creamy Lemon Cilantro Chicken | OneStopChop

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Pat chicken breasts dry and slice through the middle to butterfly them open for even cooking.

Coat chicken breasts with avocado oil to help seasonings stick.

Season one side of the chicken with all-purpose seasoning and the other side with Lemon Bay seasoning.

Heat a couple teaspoons of avocado oil in a skillet over medium-high heat.

Place the chicken breasts in the skillet, laying them flat and away from you to avoid splatter.

Cook the chicken for about 4-5 minutes until a good sear develops on one side, then flip and cook for an additional 3-4 minutes.

Add about 2 tablespoons of butter to the skillet and baste the chicken to enhance the sear.

Remove the chicken from the skillet and set aside, tenting with foil to keep warm.

Reduce the heat to medium-low and add another tablespoon of butter, cilantro paste, and roasted garlic paste to the skillet, stirring to combine.

Sauté the mixture for about 60 seconds until fragrant.

Add about 1 to 1.5 cups of chicken broth to the skillet and mix well, deglazing the pan.

Squeeze in the juice of half a lemon and stir to combine.

Add 1 to 1.5 cups of heavy cream to the sauce and mix until combined, adjusting for more if desired.

Once the sauce reduces slightly, add one more tablespoon of butter to emulsify the sauce and turn off the heat.

Taste the sauce and adjust with more lemon or seasoning if needed.

Plate the dish by placing cooked rice on the bottom, followed by spinach, then the chicken on top.

Pour the sauce over the chicken and around the plate for presentation, garnishing with wedges of lemon and freshly chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens