Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- Juice and zest of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- Optional: Lemon slices for garnish
Instructions
- Prepare the Chicken:
- Season the chicken breasts on both sides with salt, pepper, dried thyme, and oregano.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the skillet and set aside.
- Make the Lemon Herb Sauce:
- In the same skillet, add butter and minced garlic. Sauté for 1 minute until fragrant.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet.
- Add the heavy cream, lemon juice, and lemon zest, stirring to combine. Bring the sauce to a simmer and let it thicken for 3-4 minutes.
- Return Chicken to the Skillet:
- Place the cooked chicken breasts back into the skillet, spooning the sauce over them. Simmer for another 2-3 minutes, allowing the chicken to soak up the flavors.
- Serve:
- Garnish with fresh parsley and lemon slices, if desired. Serve the chicken with the creamy lemon herb sauce poured over the top. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 480 kcal
- Fat: 34g
- Carbohydrates: 6g
- Protein: 34g