Description
A refined weeknight dish featuring pan-seared chicken with a creamy, lemon-infused sauce, perfect for an effortless yet elegant meal.
Ingredients
Scale
- 4 boneless skinless chicken breasts (about 6–8 oz each), patted dry and seasoned with salt and pepper
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 oz cream cheese, room temperature and cubed
- 3/4 cup low-sodium chicken broth (warm)
- 2 garlic cloves, finely minced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons finely chopped fresh parsley
- 1 tablespoon chopped chives
- 2 tablespoons freshly grated Parmesan cheese
- Freshly ground black pepper
- Extra lemon wedges for serving
- Optional: a pinch of red pepper flakes
Instructions
- Heat butter and oil in a large skillet over medium-high heat until shimmering. Sear the chicken 4–5 minutes per side until golden and internal temperature reaches 160°F. Transfer to a plate to rest.
- Reduce heat to medium and add more butter if needed. Add garlic and cook for 30–45 seconds until fragrant but not browned.
- Pour in warm chicken broth and scrape the fond from the pan. Let the liquid reduce by about one-third.
- Lower heat to medium-low and whisk in cream cheese cubes until the sauce is velvety. Then add Dijon, lemon juice, and lemon zest.
- Nestle the rested chicken into the sauce for 1–2 minutes to finish cooking and absorb the flavor.
- Transfer chicken to warm plates, spoon the sauce over, and garnish with Parmesan, parsley, and chives.
Notes
For best results, allow cream cheese to reach room temperature before use. Maintain low heat when adding cream cheese to prevent separation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 110mg