This delectable Creamy Lemon Basil Chicken is made in one skillet and comes together quickly, making it the perfect weeknight meal. The list of ingredients is short, but the lemon flavors are abundant. I love to serve it with rice or potatoes and broccoli or rice.
Chicken has got to be the most versatile meat on the planet. If your house is anything like ours, then you can never have too many great chicken recipes. This tender chicken recipe combines chicken breasts with a creamy lemon basil sauce that is lightly seasoned. It is delicious served with a bit of angel hair pasta or, for those watching their carbohydrate count, a simple garden salad and fresh asparagus. There isn’t any wine in this recipe, but a glass of a nice dry wine like Sauvignon Blanc complements this meal perfectly. Sometimes I like to add capers or place them under the broiler for a minute or two. This recipe does best with heavy whipping cream as it reduces and thickens really nicely.
How do you make Creamy Lemon Basil Chicken?
First, grab a large skillet and add a little olive oil over medium heat. Add the chicken breasts and cook until golden brown and almost cooked through. Remove from the pan, and plate and cover to keep warm.
Now add a little more olive oil to the pan over low heat. Add the garlic, basil, and onion powder and cook for thirty seconds. Add the chicken broth and stir to scrap any brown bits off the bottom of the pan. Then add the cream and simmer until slightly thickened. This will take approximately ten to fifteen minutes. Add the lemon juice and salt and pepper to taste. Return the chicken to the skillet and simmer for an additional five minutes. Top with lemon zest, parsley, or fresh lemon slices. For best results, serve promptly.
Recipe tips
- Slice your chicken breasts in half lengthwise to create four thinner breasts. Chicken breasts are so large these days that the portions will be more appropriate, and they will cook more thoroughly. This recipe also works well with boneless, skinless chicken thighs.
- Heavy whipping cream reduces and thickens nicely. Half-and-half or whole milk will not do that and will require some kind of thickening agent.
- Use fresh lemons and lemon juice. It really seals the deal on this scrumptious dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.
More chicken recipes
Lemon Basil Chicken
Ingredients
- 2 large boneless skinless chicken breasts cut in half lengthwise
- 2 –3 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon dried basil or one tablespoon chopped fresh basil
- 1/4 teaspoon onion powder
- 1/2 cup low sodium chicken broth
- 3/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
- 1 –2 tablespoons fresh chopped parsley
- 1 lemon thinly sliced
Instructions
- In large skillet over medium heat add 1 tablespoon olive oil and brown chicken breasts on both sides. If necessary work in batches so the skillet is not crowded. Plate chicken, cover and keep warm.
- If needed add 1 tablespoon of olive oil to same skillet over LOW heat. Add garlic, basil and onion powder and cook for 30 seconds. Add chicken broth and stir to scrap brown bits off the bottom of the pan. Add cream and simmer until slightly thickened; approximately 10-15 minutes. Add lemon juice and salt & pepper to taste. Return chicken to skillet and cook for an additional 5 minutes. Top with parsley and fresh lemon slices serve.
Notes
- Slice your chicken breasts in half lengthwise to create four thinner breasts. Chicken breasts are so large these days so that the portions will be more appropriate, and they will cook more thoroughly. This recipe also works well with boneless, skinless chicken thighs.
- Heavy whipping cream reduces and thickens nicely. Half n half or whole milk will not do that and will require some kind of thickening agent.
- Use fresh lemons and lemon juice. It really seals the deal on this scrumptious dish.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at reduced power in the microwave.
Nutrition
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Emily
Phenomenal! I used to work on corporate and non profit events and this reminds me of dishes we’d have for high end lunches. They’d usually be made with one of the mother sauces, but this tastes so close and is really fool proof. Much appreciated!
Beth Pierce
The pleasure is all mine, Emily!