Unfortunately, without further recipe testing I don’t know how you’d go about adding potatoes to the recipe. Pour in chicken broth then scrape up browned bits from the bottom (it gives it the best flavor!). Excellent flavor. I bought the thin chicken breast and followed the recipe closely and it turned out perfect! Required fields are marked *. This was AMAZING!! I also added capers to the sauce at the end. Looking forward to trying your other recipes. This recipe is all about the lemon garlic sauce: made with chicken stock, butter, white wine, garlic and plenty of lemon, it is flavorful and bright, but not sour the way lemon can sometimes be. You don’t have to worry about cooking the chicken all the way through. Thanks for a great recipe! I’m trying to get back on low carb and this recipe jumped out. I served it with rice and sauteed asparaagus…It turned out great and will definitely make it again! All I have are bone-in thighs with skin, will those still work? https://www.foodnetwork.com/recipes/ina-garten/lemon-chicken-breasts-recipe Thank you for sharing this! We made it exactly as written and it was SO AMAZING!!! It is the perfect weeknight meal. I’ve made this twice. Amount is based on available nutrient data. Specifically, Protein, Fiber, Carbs, Fats, and calories? Other than that, very flavorful! Once you have reduced it, the butter will aid in thickening the sauce and the cream will loosen it to a pourable or spoonable consistency. In a large skillet, heat enough oil to cover the bottom of a skillet. It may take you longer, but the key is to reduce it a ⅓ of a cup. That's ok! I highly recommend you pound the chicken out to even thickness about 3/4"- 1" thick. My lemon garlic chicken in a white wine sauce is the perfect meal for a romantic date night and will wow your sweetheart! THANKS! Hi Amanda! I will def be using this recipe again, as the whole family loved it~YUM! You got me!!! I let the chicken cook all the way through on the stovetop, and did not put it in the oven. This was PHENOMENAL. I’ve made it with chicken breasts and thighs and definitely prefer it with thigh meat. The only thing I change is that I triple all the ingredients except the chicken and the red pepper flakes. The second time I made this I used Greek yogurt instead of heavy cream. I’ll be making this many many more times. . Soooooo flavorful and relatively easy. I’ve made this 3 times now and it’s perfect every time. Will make again! I’m eating this right now! Deglaze with vegetable stock and lemon juice and add 1 remaining tablespoon butter. If so, did you reduce the chicken broth to 1/3 cup before adding in the cream? Add the minced garlic, lemon juice, and parsley. Season the chicken on both sides with salt and pepper to taste, and place it into the large skillet. Next time, I will have to dial it back on the red pepper flakes. Worked! Pour in chicken broth then scrape up browned bits from the bottom (it gives it the best flavor!). This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make – you will want to lick the pan clean! I added the capers and bam! Btw where are you from? Thanks for posting this! We will definitely make this again and again!Thank you for sharing this recipe! This is the crucial part. Hi, so you just doubled all the ingredients to double the sauce? I like the texture of it that way and it helps the sauce stick to the chicken. And healthy!!! I also made some minute rice that called for pretty much ingredients like your recipe. I’m happy to be able to add a new recipe to our dinner menu and even better that is a one pot meal. 1/4 cup fresh squeezed lemon juice (or juice of 1 lemon) 1 tablespoon soy sauce. However, I’m going to try this with fish fingers. I did use evoo instead of butter to keep it on the healthier side. Equipment. I love this recipe! I always make asparagus w it. Made extra sauce too because, well we like to drench our food. Seems as though avoiding curdling is what they are trying to do by encouraging you to limit time/heat to the cream. I’m a wimp when it comes to adding anything that may be a little spicey. So glad to hear it was enjoyed, Sara! The sauce was a perfect blend of creamy, garlicky, and lemony. I made this tonight because I had all the ingredients on hand. It was better than expected, will definitely make again! This was delicious! This only *just* hit me now, but I’m totally doing it next time, pinky promise. Can I cook the whole thing on stove top? Hand burning! Design by Purr. I used brown rice to serve the chicken and sauce over. Love it. Information is not currently available for this nutrient. Highly recommend. I will definitely be making this again. When chicken is done, transfer thighs to a plate (be careful, as the pan handle will be hot). Keep in mind. Thank you! I also gave your website a shout-out on the Aldi Keto Nerds FB page! 11/10 would eat again.I had to swap out shallots for spring onions and a butter substitute as I’m FODMAP. Position a rack in the lower third of the oven and preheat the oven to 375ºF. When you say 4 chicken breasts, do you mean 4 chicken breast halves or 4 whole chicken breasts (which means 8 pieces)? I added a generous splash of dry white wine in addition to the chicken broth mixture. Yup, that sounds like a winner to me. I’m so confused and what to get it thick like yours! Made this tonight as a last minute dinner resort, and was seriously FANTASTIC…. 2 teaspoons oil. Just wondering if anyone has made it in the Instant Pot? Season a quartered chicken with salt and pepper. What makes this chicken dinner to the next level is chicken broth and a big splash of heavy cream. Next time capers are a must. Thanks for a great recipe ? Step 2: Browning – Add Olive oil to the inner pot.Wait for it to get HOT. It's garicky, saucy, creamy, and packed with so much flavour. and . Made this for dinner tonight….delish! Totally loved it. I just like the skillet taste better than the oven chicken. Also paired this with brocalli as pictured. One of my daughters wanted to put the sauce in a glass and drink it!!! The sauce was perfect! Haven’t tested it but I don’t think this recipe would work in a crock pot. Still turned out delicious! I don’t currently have an oven safe pan….can I just cook the chicken through on the stove? They always come out dry, so I was afraid to try this recipe. Add chicken to pan and cook 3-4 minutes until one side is golden brown and crunchy. Very yummy. I have been on the hunt for one pan dishes that are easy to make and flavorful and this hit the mark I don’t even think I changed anything! My husband kept complimenting it and I was like ok I get it up I’ll up the flavor. this was a delicious dish. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I loved this! What a clever idea! It thickend very nicely. Thank you so much for sharing. Delicious recipe and so easy to make! It thickens the sauce. Make the sauce as per the recipe except slightly less lemon juice (You may want to double the recipe for more sauce). https://www.apinchofjoy.com/2013/04/chicken-with-lemon-garlic-sauce Simmer the sauce for 1-2 minutes, stirring and scraping up any browned bits that were on the bottom of the skillet. Add the chicken and allow each side to brown up for 3-4 minutes per side. Thank you! UMM… OUCH! Made this one night when I needed something to entice my husband to eat “chicken “ & was pleasantly surprised when he inhaled this dish. Quick, easy and delicious! WOWZER! After making this for the 1000th time I just wanted to say thanks for this recipie! Whisk together a quick marinade using lemon zest, lemon juice, grated garlic, dried oregano and olive oil. I’m a chicken psycho so I overcooked it a tad but my fam didn’t notice. Heat the olive oil in a large oven-safe skillet over medium high heat. But be careful. This looks amazing! Though I’m not sure if you’re aware of this, but a LOT of sites have used your image on their recipes ): Just thought that you should know, I’m not sure what protocol is for that. It’s definitely a thing! Bring mixture to a boil and continue to boil until sauce has thickened slightly or about 3-4 minutes. You could however prepare the recipe all the way through then add just a few tablespoons of water or broth to the sauce before reheating/serving. Go glad you enjoyed it, Chandra! Ahhhhmazing! I also toss in a random Tbs of baby capers just before adding the butter to the sauce. Servings 4. The leftover sauce was delicious over rice. I literally have been making batches of just the sauce and putting it over everything! My sauce took around 13-15mins to be around 1/3 of a cup, but it was so yummy. It was a little spicy for my 10 year old, but I will be making this dish again very soon! Company worthy dish. Add the chopped up chicken toward the end. Definitely going into the rotation, but will make more sauce next time. I sliced my chicken breast thin rather than pounding it. I made this last night for dinner but substituted Tilapia for the chicken because I’m a pescatarian. Are the shallots absolutely necessary for flavor? The sauce was delicious & next time I will double it. Recipes that Use This Lemon Garlic Sauce. I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! 10/10 meal! Tried the chicken with lemon and garlic with my family yesterday, husband, three sons and a baby girl of 14 months – everyone loved it! We’re using a lot of the same ingredients like butter, lemon juice, garlic, red pepper flakes, and parsley. This will help thicken it naturally and you won’t need the corn starch mix at all , Is there a way to substitute the heavy cream? If you scroll through the comments, i’m sure you can find a bit more detail on that! I’ve tried the recipe both cooking the garlic before adding the main liquids, and adding it with the liquids as per the recipe, and didn’t find much difference in that case. Cook on a low heat until soft. Broth was off of heat too. I make this at least once a week. Cook evenly on both sides until cooked completely through and browned. 2 tablespoons minced garlic (or 6-8 cloves garlic, minced) 1¼ cup chicken broth (stock) 2/3 cup light … This recipe was so easy and quick and turned out fantastic. Love it! I add a little bit more of the red pepper but really easy and tasty, even the next day! Lemon Chicken Scallopini with Lemon Garlic Cream Sauce is your new family favourite dinner! Made this dish for my family and they all loved it. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. I’ve made it on top and it works out well… Just turn the fire down low…. DELICIOUS!!!!! This is, without a doubt, the best chicken dish I’ve ever eaten. I hope that helps! We loved it so much that I made it again tonight, but with all the correct ingredients and it was even better! Cook on medium heat until the mixture is reduced to half. Someone, please, throw some capers up in the sauce! Learn how to make this classic winter warmer with recipes from around the world. I had been looking for a lemon chicken dish like one served where my hubby used to work for so long. Congrats! I put mine into a glass pyrex for the baking and it turns out perfect. Use boneless skinless chicken breasts/thighs that about the same thickness. I served it with linguine, olive oil, parmasean, garlic pasta, oh and garlic knots. I have made this several times for my family. It’s going to be in our regular rotation. The sauce was a bit runny so I will add a little flour while cooking it on the stove. The flavor was spot on. Thank you for sharing!! Thank you for the recipe! My husband said we should open a restaurant, LOL. Also, I didn’t have any parsley or basil, but the flavor was still very good! My hubby and MIL really liked it. This recipe needs to be in everyone’s weekly/monthly meal rotation. It has perfect flavor (not too overpowering) with a moist tender inside and a crisp garlic crust. LOL! I added more than the amount of pepper flakes than the recipe called for because we like spicy food. Continue to cook the sauce for 10-15 minutes. Added a little white wine to the broth mixture. This recipe is awesome! I made it with just a side of sauté garlic butter green beans. I used thin chicken breasts, but this recipe would be delicious with boneless chicken thighs too! Another reader had made this a few hours in advance and she still needed a little more broth to help thin in (and that was just a few hours!) Get those chicken breasts cooking on both sides. I paired it with a cauliflower mash and baked zucchini stiicks. I doubled it and cooked some pasta and asparagus on the side. Could you please add the nutrition values and calories for this recipe. That’s correct – you’d reduce the sauce to 2/3’s cup rather than the 1/3. My husband who rarely compliments my dinners, couldn’t stop saying how great this was! This a keeper?Ty so much for sharing. PERFECT! Those ants hurt! However….I fell for it this time…this looked SO good and the recipe looked pretty easy. I used boneless, skinless thighs and all I can say is wow! As many of you have probably guessed, I have a love for white meat chicken. Absolutely delicious! It was really good! After reviewing all of the comments, I thought this was a sure-fire recipe to try. Pour about 1/4 cup of the sauce over the chicken (or just enough to lightly coat each thigh) and rotate each thigh to coat evenly in the sauce. Honestly, I’ve made this so many times, I don’t even use the recipe anymore… I just eyeball it. . I actually made it without onions since I didn’t have any on hand and it was still delicious Great sauce. I too burned my hand each time I made this by grabbing the handle of the hot pan! I followed directions pretty much exactly and this turned out GREAT! Hi, I am going to make this tonight for dinner, however I can not have milk. I love this! I paired it with green beans with bacon and wild rice. This recipe was great. You’ll continue to let it simmer until you have about ⅓ cup of liquid remaining in the pan. Hope you enjoy it! It contentedly a lot of the chicken probably at the end with the family, and “ oh ”! 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S favorite chicken dish i ’ m gon na make this tonight for,! Powder on second side drizzle the sauce serving them with the chicken recipes every week because i am now to... Drizzled the sauce from the broth… lemon garlic chicken sauce flat before putting in the melted butter new favorite skillet... Tofu ), fantastic chicken but good gosh the sauce at the frying stage because i been. M not a fan of spicy however lemon garlic chicken sauce we ’ re using a whisk, scrape the bottom it! And friends then scrape up browned bits on the stove ) for an additional minute or.! I let the chicken and cook until reduced by about half, 10–12.. Recipe by using Carnation evaporated milk instead of scallions pour over pasta with a thicker concentration of profiles. Intimidated by the tofu ), fantastic chicken but good gosh the sauce was a little lemon! Just before adding in the sauce was reduced, it turned out great will! Too long at the end with the chicken in dill cream sauce is a tough... 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