Ingredients
Equipment
Method
- Toss the cut chicken pieces with salt, pepper, and garlic powder in a bowl.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the seasoned chicken to the skillet and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set it aside.
- Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 1 minute until fragrant.
- Pour in the chicken broth, lemon juice, and lemon zest. Bring the mixture to a simmer and let it cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and let the sauce heat through for 1 minute. Do not let it boil rapidly.
- Stir in the Parmesan cheese until the sauce is smooth. Return the cooked chicken to the skillet and toss to coat it completely in the sauce.
- Serve the creamy lemon chicken immediately.
Nutrition
Notes
If you do not have heavy cream, you can substitute it with half-and-half, though the sauce will be thinner. For a brighter flavor, add a pinch of red pepper flakes with the garlic.