The decadent cream sauce in this chicken thigh recipe may well be the recipe’s star.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 chicken breast halves, boned and skinned
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 cup chicken stock
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped fresh basil
- 1 tablespoon lemon zest
Instructions
- Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
- Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
- Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Nutrition Facts
| Calories | 193 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 0 g |
| Protein | 24 g |
| Saturated Fat | 4 g |
| Sodium | 382 mg |
| Sugars | 1 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Love how quick and simple this recipe is. Made it as written
For us this was good…not great. More like 3.5 stars. I followed the recipe exactly. Couldn’t taste any of the fresh basil, even though I added quite a lot. The sauce reduced nicely and was pleasantly lemony, but it was all surface flavor; the chicken itself didn’t have much flavor. Probably won’t make this again.
This recipe is so simple and absolutely delicious. I make it in less than 30 minutes from start to serve so I make it in the morning to send with my honey for lunch. reheats great.
Quick, easy and tasty. Its a keeper!
Very good! I added mushrooms and I used a little cornstarch, no flour. Loved it.
My son’s new favorite meal. He compared it to his favorite dish from his favorite restaurant. So Easy to make, my 3 year old helped me every prep step. I wouldn’t change a thing about the recipe. I only wish I had a bigger pan to fit more of it in!
I didn’t bother to flatten the breasts and just cooked them longer. Otherwise followed the recipe exactly and it’s delicious!
Easy enough recipe for a weeknight but it was far too acidic for us. Hubs, who will eat just about anything , didn’t care for this. I added 1 tsp of unpasteurized honey to the liquid, after tasting, and that balanced the recipe.
Incredibly easy and delicious What a great recipe. Made just as directed. No need to change anything. We loved it
Such a great recipe! Quick and easy followed the recipe except I used frozen boneless skinless chicken breasts (what I had) cut into strips and added lemon pepper so so good:) I paired it with rice pilaf and sautéed asparagus
I made this last night with a couple minor changes. I added 1/4 tsp salt and 12 rounds of fresh ground pepper to the flour before I tossed the chicken in it. My family absolutely loved this dish, even my very picky 17-year-old. I served it with just a tossed salad and everyone was happy on a hot summer evening.
A keeper for certain! I did add a clove of garlic and next time will add fresh basil to garnish and further flavor the chicken. No additional seasonings needed if you are using a full salt chicken broth. Light lemony and yummy!
The lemon and basil flavours make this chicken dish dance in your mouth. Juicy chicken, with a wonderful refreshing aftertaste is a winner.
I made no changes, it was yummy for both my husband and I. I’ll make it again.
Very good. But where is the salt and pepper,other wise very good.
I really thought I’d like this, but even my not fussy husband said it was just ok. The chicken was tender and the sauce reduced nicely, still it seemed to be missing something, though we couldn’t figure out what. Not sure what I’d add, but until I figure that out, I’m not likely to make this again as we have other chicken recipes we really enjoy.
This was so tasty and easy to make, I wish it would have produced more gravy, as it was just enough for three servings. I wanted more, more, and more gravy! I am always trying to find tasty ways to make chicken and this is what we eat most. I made mine in my old faithful cast iron skillet so it made a nice crust on the chicken. I served it over Cheese tortellini’s with a side of green beans and salad. I’m definitely going to make this again
Good flavor and easy. If I made again, I will not cover the skillet at all during cooking. The chicken was tough, and I am pretty sure covering the pan was the cause.
This was delicious. I made as recommended!!!
I made this for my family of four, including two children. Everyone loved it! We served it over pasta shells and with a side of sauteed green beans. I will definitely make this again. Also, I followed the recipe as written. I used two large chicken breasts that I then cut in half for four thinner filets.
This was so easy and absolutely delicious! I will make this over and over again.