Creamy Lemon Chicken Skillet Recipe

INGREDIENTS

• ½ cup all-purpose flour
• 2 teaspoon salt divided in half
• 2 teaspoon pepper divided in half
• 1 teaspoon dried thyme
• 2 chicken breasts
• 1 Tbs cooking oil
• ½ cup heavy cream
• 1 cup Chicken stock
• 2 Tbs salted butter
• 1 Tbs lemon zest about ½ a lemon
• 2 Tbs lemon juice
• ¼ teaspoon brown sugar
• Parsley and lemon slices optional garnishes

INSTRUCTIONS

• Make flour mixture by stirring together flour, 1 teaspoon salt, 1 teaspoon pepper, and thyme
• Flatten each chicken breast with a mallet until it is 1” all the way around.
• Dredge chicken in flour mixture until each chicken breast is coated
• Heat skillet with cooking oil
• Cook chicken for 3-4 minutes on each side until golden brown and almost cooked through.
• Remove chicken and set aside.
• Whisk in cream, stock, butter, lemon zest, lemon juice, brown sugar, 1 teaspoon salt, and 1 teaspoon black pepper until butter has melted.
• Return chicken to pan and gently simmer your mixture until the chicken finishes cooking.
• Garnish with chopped parsley and lemon slices, optional. Serve warm.

NOTES

• Use fresh lemon juice rather than bottled. It is so much zingier and full of flavor.
• This sauce is on the thinner side. If you would like to thicken up your lemon chicken sauce, feel free to whisk in one to two tablespoons of cornstarch before returning the chicken to the pan.
• If you prefer 4 servings, you can just use 4 chicken breasts and a big enough skillet. The sauce should still be enough. 
• Make this recipe gluten-free by using a 1:1 GF flour.