Description
Discover how to make the Ultimate Lemon-herb Chicken Bowl with Creamy Garlic Sauce and Fluffy Rice. Perfect your cooking skills with this delicious, step-by-step recipe.
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds (907 g) total), pounded to 1/2-inch thickness
- 1/2 teaspoon (3 ml) kosher salt, plus more for seasoning
- 1/4 teaspoon (1 ml) freshly ground black pepper, plus more for seasoning
- 1 tablespoon (15 ml) olive oil
- 3 tablespoon (45 ml) s unsalted butter
- 1 small shallot, finely chopped
- 4 cloves garlic, minced
- 2 tablespoon (30 ml) s all-purpose flour
- 1 cup (240 ml) half-and-half or whole milk
- 1/2 cup (120 ml) low-sodium chicken broth
- Juice of 1 medium lemon (about 3 tablespoon (45 ml) s)
- 2 tablespoon (30 ml) s chopped fresh parsley leaves
- 1 small lemon, thinly sliced
Instructions
- Pat the chicken dry using paper towels. Liberally sprinkle with salt and pepper on all sides.
- Warm the olive oil in a skillet of at least 10 inches over medium-high heat until it shimmers. If necessary, work in batches to add the chicken and cook until the bottom is deeply browned, approximately 6 to 7 minutes. Use tongs to flip the chicken and brown the other side for another 6 to 7 minutes. Move the chicken to a plate and set it aside.
- Lower the heat to medium and add the butter. Once it has melted, incorporate the shallot, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, cooking while stirring occasionally until they begin to soften, about 1 minute. Add the flour, mix well to coat the shallots and garlic evenly, and cook for another minute.
- Pour in the half-and-half or milk and the chicken broth, stirring until the flour lumps are dissolved, ensuring you scrape up any browned bits from the skillet’s bottom. Allow the mixture to reach a boil, then reduce to a simmer. Place the chicken back in the skillet and let it cook in the sauce until the sauce thickens enough to coat the back of a spoon and the chicken is fully cooked, about 3 to 4 minutes. Mix in the lemon juice with the sauce, and finish by garnishing with parsley and lemon slices before serving right away.
Notes
- To pound chicken evenly, place between plastic wrap layers
- Fresh lemon juice adds a bright, citrus flavor to the sauce
- Rest browned chicken to keep it juicy before returning to skillet
