Say hiya in your new favorite one skillet bird dinner that’s crowned with a lemon garlic butter cream sauce! I used skinny chook breasts, but this recipe would be scrumptious with boneless bird thighs too.

As a lot of you've got probable guessed, i've a love for white meat chook. It’s no darkish meat for me. but the exact news is that today’s hen dinner is customizable to your chicken needs. Boneless skinless chook thighs, certain, why not! Applause you’ve handiest simply waited half of for all time for me to deliver you some thing that would be made with something other than boneless skinless chicken breast.

  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 4 boneless skinless chicken breasts (or thighs)
  • salt and pepper
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • ¼ cup heavy cream
  • 2 tablespoons salted butter
  • 2 tablespoons chopped parsley or basil

  1. Using a mallet, pound down the bird breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the bird.
  2. In a 2 cup measuring cup or a small bowl, integrate the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack within the decrease 0.33 of the oven and preheat the oven to 375ºF.
  4. Warmth the olive oil in a massive oven-secure skillet over medium excessive warmness. upload the fowl and allow to brown on each facets for 2-3 minutes in keeping with aspect. Don’t worry if the chicken isn’t cooked completely, we’ll finish it within the oven. do away with the chicken to a plate.
  5. Lessen the flame to medium, add the shallots to the skillet together with the hen broth combination. using a whisk, scrape the lowest of the pan so all of the brown bits are loosened. Kick the warmth again up to medium high and let sauce come to a simmer. hold to cook dinner the sauce for 10-15 minutes OR till about ⅓ CUP OF THE SAUCE remains.
  6. Whilst the sauce has thickened, do away with from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to mix. region the skillet lower back over the flame for simply 30 seconds, DO not allow the sauce to boil. remove from warmness, upload the chook again into the pan and drizzle the sauce over the chook. location the skillet within the oven for five-eight mins or until the bird is completely cooked thru. pinnacle with chopped parsley or basil and serve warm with additional lemon slices.