Lemon Butter Garlic Chicken Skillet
Indulge in the irresistible flavors of this Lemon Butter Garlic Chicken Skillet. Inspired by a family favorite, this dish showcases tender, juicy chicken breasts simmered in a rich and creamy lemony sauce that’s perfect for serving over pasta. With a zesty balance of lemon juice, capers, and garlic paired with white wine, each bite bursts with freshness. The sauce is doubled for those who love to drench their pasta in it, ensuring no one misses out on any of that delightful tang. Adjust the lemon to your taste preference to create a dish that suits your palate perfectly. Enjoy this comforting, quick weeknight meal that will surely become a staple in your kitchen!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Boneless Skinless Chicken Breasts
6 medium (Cut into cubes)
Olive Oil
as needed (For cooking)
Garlic Butter
2 tablespoons (Melted)
Garlic
2 tablespoons (Minced or 1 tablespoon of garlic paste)
Chicken Stock
3 cups (Combined in a slurry)
Heavy Cream
1/3 cup (To be added to sauce)
Lemon or Vinegar
1 1/2-2 tablespoons (Adjust to taste)
Dry White Wine
1 cup (To be added to sauce)
Lemon Juice
1/4 cup (Adjust to taste)
Capers
2 tablespoons (Drained and chopped)
Fresh Parsley
1 tablespoon (Chopped for garnish)
Instructions
1
In a large nonstick skillet, heat a drizzle of olive oil over medium-high heat.
2
Once the oil is hot, add the garlic butter and let it melt completely.
3
Introduce the cubed chicken breasts to the skillet, ensuring they are evenly distributed.
4
Sear the chicken for about 5 minutes to achieve a golden brown crust, then reduce the heat to medium.
5
Flip the chicken and cook for an additional 4-5 minutes, or until the juices run clear when pierced. Transfer the cooked chicken to a warm serving dish.
6
Lower the heat if necessary to maintain a medium-low flame, preventing the garlic from scorching, then add the minced garlic to the drippings in the skillet.
7
In a separate bowl, mix the chicken stock, white wine, lemon juice, and 1 1/2 teaspoons of flour until smooth to create a slurry.
8
Carefully stir the slurry into the skillet, scraping the bottom to incorporate any browned bits from the chicken.
9
Bring the mixture to a boil and cook for 1 minute. Then, stir in the chopped capers, the remaining garlic butter, and the heavy cream. Let it simmer until the sauce thickens to your desired consistency.
10
Pour the creamy sauce over the chicken, garnishing with freshly chopped parsley and additional lemon slices for a pop of color. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Lemon Butter Garlic Chicken Skillet?
It is a comforting, quick weeknight meal featuring tender, juicy chicken breasts simmered in a rich and creamy lemony sauce.
What type of chicken is used in this recipe?
The recipe calls for 6 medium boneless skinless chicken breasts.
How should the chicken be prepared?
The chicken breasts should be cut into cubes before cooking.
What is the first step in cooking the chicken?
Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat.
When do I add the garlic butter?
Add the garlic butter once the oil is hot and let it melt completely before adding the chicken.
How long should I sear the chicken cubes?
Sear the chicken for about 5 minutes to achieve a golden brown crust.
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear when pierced, usually after 4-5 minutes on the second side.
Should I keep the chicken in the skillet while making the sauce?
No, transfer the cooked chicken to a warm serving dish while you prepare the sauce.
How do I prevent the garlic from scorching?
Lower the heat to maintain a medium-low flame before adding the minced garlic to the skillet.
Can I use garlic paste instead of fresh garlic?
Yes, you can use 1 tablespoon of garlic paste as an alternative to 2 tablespoons of minced garlic.
What ingredients are in the sauce slurry?
The slurry consists of 3 cups of chicken stock, 1 cup of dry white wine, 1/4 cup of lemon juice, and 1 1/2 teaspoons of flour.
What type of wine is recommended?
A dry white wine is used for the sauce.
How much flour is needed for the sauce?
The recipe uses 1 1/2 teaspoons of flour to help thicken the slurry.
What should I do after adding the slurry to the skillet?
Stir the mixture while scraping the bottom of the pan to incorporate the browned bits from the chicken.
How long does the sauce mixture need to boil?
Once the mixture reaches a boil, let it cook for 1 minute.
When are the capers added?
Add the 2 tablespoons of drained and chopped capers after the sauce has boiled for 1 minute.
How much heavy cream is used?
The recipe calls for 1/3 cup of heavy cream.
When do I add the remaining garlic butter?
The remaining garlic butter is stirred in along with the capers and heavy cream.
How long should the sauce simmer?
Simmer the sauce until it thickens to your desired consistency.
How is the dish served?
Pour the creamy sauce over the chicken and serve it, ideally over pasta.
What is used for garnishing the dish?
Garnish with 1 tablespoon of chopped fresh parsley and additional lemon slices.
Can I substitute the lemon juice?
Yes, you can use 1 1/2 to 2 tablespoons of vinegar instead of lemon, adjusting to your taste.
Is there enough sauce for pasta?
Yes, the sauce amount is doubled specifically for those who love to drench their pasta.
What kind of skillet is best for this recipe?
A large nonstick skillet is recommended for cooking the chicken and sauce.
What temperature should I use to sear the chicken?
Start with medium-high heat to sear, then reduce to medium for the remainder of the chicken cooking time.
How much lemon juice is used in the slurry?
The slurry uses 1/4 cup of lemon juice, which can be adjusted based on your preference.
Is this recipe suitable for a quick meal?
Yes, it is tagged as an easy recipe and a weeknight meal.
How many ingredients are in this recipe?
There are 11 ingredients listed for this chicken skillet dish.
What gives the sauce its tanginess?
The combination of lemon juice, dry white wine, and capers provides the signature tang.
Can I adjust the acidity of the dish?
Absolutely; you can adjust the lemon or vinegar levels to create a flavor profile that suits your palate.