One-Pot Creamy Lemon Herb Chicken

Servings: 4
Calories: ~580 per serving
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil

• 2 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• Juice of 1 lemon (about 3 tbsp)

• Zest of 1 lemon

• 1 tsp Italian seasoning

• 1/2 tsp paprika

• 1/4 tsp crushed red pepper flakes (optional)

• 1/4 cup grated Parmesan cheese

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• Salt and black pepper, to taste

Instructions

1. Season and sear the chicken:
   Pat the chicken dry and season both sides with salt, pepper, paprika, and Italian seasoning.
   In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken and sear 5–6 minutes per side until golden and cooked through. Remove and set aside.

2. Make the creamy sauce:
   In the same pan, add minced garlic and cook for 30 seconds until fragrant.
   Stir in chicken broth, lemon juice, and lemon zest. Scrape up any browned bits from the bottom of the pan.

3. Add the cream and cheese:
   Reduce heat to medium-low, then pour in the heavy cream and stir in Parmesan cheese. Simmer for 2–3 minutes until slightly thickened.

4. Combine:
   Return the chicken to the pan and spoon the sauce over it. Let simmer for 5 minutes to absorb the flavors.

5. Finish and serve:
   Sprinkle with fresh parsley and a little extra lemon zest before serving.