Description
Juicy chicken simmered in a velvety garlic herb cream sauce with chives and lemon. A rich, flavorful one-pan meal ready in under 40 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts, sliced into thin cutlets
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons unsalted butter (for sauce)
- 2 tablespoons all-purpose flour (for sauce)
- 1 cup low-sodium chicken broth
- 1 ¼ cups heavy cream
- 1 tablespoon white balsamic vinegar or lemon juice
- 2 teaspoons chopped fresh chives, plus more for garnish
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and pepper to taste
Instructions
- Pat chicken cutlets dry and season both sides with salt and pepper. Lightly dredge in flour, shaking off excess.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side until golden and nearly cooked through. Remove to a plate and set aside.
- In the same skillet, melt the butter for the sauce. Whisk in the flour and cook for 1–2 minutes until lightly golden and bubbly.
- Slowly whisk in chicken broth until smooth, then stir in heavy cream.
- Add vinegar or lemon juice, garlic powder, onion powder, and chives.
- Simmer for 3–5 minutes until thickened slightly. Season with salt and pepper to taste.
- Return chicken to the skillet, spoon sauce over the top, and simmer for 5–7 minutes until chicken reaches 165°F and sauce coats the meat.
- Garnish with extra chives and serve warm over rice, pasta, or mashed potatoes.
Notes
- For added brightness, finish the dish with a squeeze of lemon just before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan
- Cuisine: American