Creamy Lemon Herb Skillet Chicken
This creamy lemon herb skillet chicken is a quick and delicious meal, perfect for a weeknight dinner. Tender chicken pieces are seared and then simmered in a rich sauce with mushrooms and fresh herbs.
Equipment
- large skillet
- wooden spoon
- paper towels
Ingredients
Main
- 1 lb boneless, skinless high-quality chicken breasts or thighs cut into 1-inch pieces
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- 2 tbsp olive oil divided
- 1 chopped onion small
- 2 minced garlic cloves
- 1 cup sliced mushrooms
- ½ cup chicken broth
- ¼ cup heavy cream
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- Parmesan cheese Optional: for garnish
Instructions
The Process
- Pat the chicken dry and season it generously with salt, pepper, garlic powder, and oregano.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet in a single layer, cook for 3-4 minutes per side until golden brown, then remove and set aside.
- Add more olive oil if needed, then sauté the chopped onion for 2-3 minutes until softened. Stir in the minced garlic and sliced mushrooms and cook for another 3-4 minutes until they are browned and tender.
- Pour in the chicken broth, scraping the bottom of the pan to release any browned bits, and bring to a simmer.
- Return the chicken to the skillet, stir in the heavy cream and lemon juice, and simmer for 2-3 minutes until the sauce thickens and the chicken is fully cooked.
- Taste the sauce and adjust seasonings as needed.
- Remove from heat, stir in fresh chopped parsley, and serve immediately, garnished with Parmesan cheese if desired.
Notes
For extra flavor, consider marinating the chicken for 30 minutes before cooking. This dish pairs well with rice, pasta, or a simple green salad.