Easy, Creamy Lemon Garlic Skillet Chicken tells you everything you need to know about it in its wonderfully scrumptious name! It’s easy because you can whip it together without breaking a sweat and in 20 minutes or less. It’s creamy, bright with citrus flavors, and garlicky, the exact flavors you want in a refreshing chicken dish. And you cook it all in one skillet for easy cleanup! Easy, Creamy Lemon Garlic Skillet Chicken takes weeknight meals and elevates them to newfound elegance.
Ingredients• 4 chicken breasts, boneless, and skinless, and pounded to 1/2-inch thickness • 1/2 teaspoon kosher salt, plus more to taste • 1/4 teaspoon freshly ground black pepper, plus more to taste • 1 tablespoon olive oil • 3 tablespoons unsalted butter • 1 small shallot, finely chopped • 4 cloves garlic, minced • 2 tablespoons all-purpose flour • 1 cup half-and-half or whole milk • 1/2 cup low-sodium chicken broth • juice of 1 medium lemon • 2 tablespoons fresh parsley leaves, optional, chopped, for garnish • 1 small lemon, optional, thinly sliced, for garnish • sliced olives, optional, for garnish
Generously season the chicken all over with the salt and pepper.
Heat the olive oil in a 10-inch or larger skillet over medium-high until shimmering.
Working in batches if needed, add the chicken and sear until deeply browned on the bottom, about 6-7 minutes.
Flip the chicken with tongs and sear the other side until browned, about 6-7 minutes.
Transfer the chicken to a plate and set it aside.
Reduce the heat to medium and add the butter.
When the butter is melted, add the shallot, garlic, the 1/2 teaspoon of the salt, and the 1/4 teaspoon of the pepper.
Cook, stirring occasionally, until just starting to soften, about 1-2 minutes.
Add the flour and stir to evenly coat the shallots and garlic.
Cook for 1 minute more.
Stir in the half-and-half and chicken broth until no lumps of the flour remain, making sure to scrape up any browned bits from the bottom of the pan.
Bring the mixture to a boil.
Reduce the heat to a simmer.
Return the chicken to the pan and simmer until the sauce is thickened enough that it coats the back of a spoon and the chicken is cooked through, about 3-4 minutes.
Stir the lemon juice into the sauce.
Garnish with the parsley, olives and lemon slices, and serve immediately.