Instructions
- Prepare the chicken: Slice the chicken breasts in half lengthwise. Season with salt and pepper, then dredge in flour, shaking off any excess.
- Sear the chicken: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear the chicken for 4–5 minutes per side until golden. Remove from the pan and set aside.
- Cook the garlic: Reduce the heat to medium. Add the remaining butter and garlic cloves. Cook 3–4 minutes, stirring frequently, until lightly browned and fragrant.
- Deglaze the pan: Add chicken broth, lemon juice, and garlic powder. Let the mixture simmer for 4 minutes until slightly reduced.
- Add the cream: Stir in the heavy cream, then return the chicken to the skillet. Cook for another 5 minutes, spooning sauce over the chicken, until fully cooked and sauce is thickened.
- Serve: Garnish with parsley and serve hot with your favorite sides.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty: Easy
Variations & Substitutions
- Use boneless chicken thighs for juicier meat.
- Replace cream with half-and-half for a lighter sauce.
- Add mushrooms, spinach, or sun-dried tomatoes for extra flavor.
- Swap lemon juice for a splash of white wine for more depth.
Serving Suggestions
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