Creamy Skillet Chicken Limone

5 from 2 votes

Creamy Skillet Chicken Limone

If the sound of golden crispy chicken bathing in a lemon garlic cream sauce makes your mouth water, this delicious, creamy chicken al limone recipe is for you! Simple ingredients that can all be mixed together in just one pan, make it a great recipe for busy weeknights when all you want is some comfort food with minimal effort.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: American, Italian

Servings: Servings

Calories: 425kcal

Author: Sunena Anand

Equipment

Ingredients

4 Chicken breast cutlets boneless, skinless
½ cup All purpose flour
¼ teaspoon Garlic powder
¼ teaspoon Ground black pepper
¼ teaspoon Smoked paprika
2 tablespoon Salted butter
2 tablespoon Olive oil

For the Sauce

4 cloves Garlic minced
¼ cup Chicken broth
¼ cup Dry white wine
1 Lemon juiced
¼ cup Heavy cream
1 tablespoon Salted butter
Salt to taste
Pepper to taste

Instructions

Season the flour with salt, pepper, garlic powder, and paprika in a large plate. Dredge the chicken breasts on both sides into the seasoned flour and dust off any extra flour.
½ cup All purpose flour, ¼ teaspoon Garlic powder, ¼ teaspoon Ground black pepper, ¼ teaspoon Smoked paprika, 4 Chicken breast cutlets
Heat a large skillet over medium-high heat. Add 2 tablespoon of butter, and 2 tablespoon of olive oil to the pan. Heat the oil and butter mixture and add the chicken to the skillet.
Sear the chicken for 3-4 minutes on each side until golden brown. The chicken should read 165°F with an instant-read thermometer. Remove the tender chicken breast from the pan and set it aside on a plate.
To the same skillet, add a tablespoon of olive oil. Add the minced garlic, and sauté until it is lightly brown and fragrant. Once the garlic is lightly browned, add the white wine to the pan to deglaze. Using a spatula, scrape up the bits from the bottom of the pan. Let the wine simmer for 3-5 minutes to cook off the alcohol and the raw wine taste.
4 cloves Garlic, ¼ cup Dry white wine
Once the wine has cooked down, add the chicken broth and lemon juice . Cook together and let the sauce continue to simmer for another 3 minutes.
¼ cup Chicken broth, 1 Lemon
Lower the heat to medium-low, and add the heavy cream and butter to the sauce. Season with salt and pepper to taste, and return the chicken to the creamy sauce in the pan.
¼ cup Heavy cream, 1 tablespoon Salted butter, Salt, Pepper
Let the chicken simmer in the sauce for 2-3 minutes, to allow the flour on the chicken to thicken the sauce slightly. Garnish with lemon zest and fresh parsley, and serve.

Notes

Do not rush the wine: If you don’t let the wine simmer long enough, you will find that your sauce will taste a little bit off, like raw wine. While drinking wine like that is great, it isn’t the best for a sauce.
Shake off excess flour: When dredging the chicken with the flour, shake it gently to remove any excess. This prevents the sauce from becoming too thick or gummy.
Balance the flavors: If the sauce is too sour, you can balance the flavors by adding a pinch of sugar or a drizzle of honey. Start with a small amount and adjust to taste.

Nutrition