Creamy Lemon Chicken Skillet
A quick and easy dish featuring tender chicken breast in a rich, tangy, and aromatic sauce made with milk, cream, lemon, and garlic. Perfect for a weeknight dinner.
Ingredients
- 300 g chicken breast cut into bite-sized pieces and lightly floured
- 0.5 onion finely chopped
- 6-8 garlic cloves minced
- 200 ml milk whole or 2%
- 100 ml fresh cream heavy cream
- 50 ml white wine dry (e.g.
- 20 g butter unsalted
- 0.5 lemon freshly juiced
- 1 teaspoon granulated consommé chicken bouillon powder
- 1 teaspoon black pepper freshly ground
- 0.33 teaspoon salt to taste
- to taste all-purpose flour for dredging chicken
- to taste olive oil for frying
Instructions
- Pat chicken breast dry, cut into bite-sized pieces, and lightly dredge in all-purpose flour. Season generously with salt and black pepper.
- Heat 1-2 tablespoons of olive oil in a large frying pan or skillet over medium-high heat. Add the floured chicken pieces and brown on all sides until lightly golden. Do not fully cook through. Remove chicken from the pan and set aside on a plate.
- Reduce the heat to medium. Add the butter to the same pan. Once melted, add the finely chopped onion and minced garlic. Sauté for 3-5 minutes until the onion is soft and translucent and the garlic is fragrant.
- Pour in the milk and white wine. Stir in the granulated consommé. Return the browned chicken to the pan and bring the sauce to a gentle simmer. Cook for about 10 minutes, allowing the flavors to meld and the chicken to cook through.
- Stir in the fresh cream and the fresh lemon juice. Continue to simmer for another 3-4 minutes until the sauce has slightly thickened to your desired consistency. Taste and adjust seasoning with salt and pepper if needed.
- Serve hot immediately, garnished with fresh parsley if desired. This dish pairs wonderfully with rice, pasta, or crusty bread to enjoy the creamy sauce.
Notes
For an extra layer of flavor, consider adding a pinch of dried Italian herbs with the garlic and onion. If you don't have white wine, you can substitute it with chicken broth, though the wine adds a subtle depth. Serve over pasta, rice, mashed potatoes, or with a simple green salad.