One-Pan Lemon Chicken

This creamy, delicious dish is worthy of a restaurant but without the cost! I served mine with pasta, but it would also be great with mashed potatoes.

Total Time

20min

3.3

3 Ratings

Author: Nicko's Kitchen

Servings:

Ingredients

•

3 Tbsp

Olive Oil

•

Boneless, Skinless Chicken Breasts , halved

•

to taste

Salt

•

to taste

Ground Black Pepper

•

2 cloves

Garlic , finely chopped

•

1 cup

Chicken Stock

•

4 sprigs

Fresh Thyme

•

Lemon , sliced

•

1/3 cup

Crème Fraîche

•

1 tsp

Honey

•

to taste

Tagliatelle , cooked

•

to taste

Fresh Parsley , chopped

Cooking Instructions

Into a pan over medium-high heat, add the Olive Oil (3 Tbsp) . Once warm, add the Boneless, Skinless Chicken Breasts (2) . Season with Salt (to taste) and Ground Black Pepper (to taste) then add Garlic (2 cloves) to the pan. Cook for 1 minute.

Flip the chicken. Add the Chicken Stock (1 cup) , Fresh Thyme (4 sprigs) , and Lemon (1) . Bring to a boil and cook for 30 seconds.

Lower heat and stir. Simmer for 7 minutes, or until the sauce reduces by half. Then remove the thyme, and set aside the chicken and lemon.

Bring the remaining chicken stock to a boil. Add Crème Fraîche (1/3 cup) and Honey (1 tsp) . Whisk until combined.

Serve the chicken over Tagliatelle (to taste) . Top with the Lemon and Fresh Parsley (to taste) .

Nutrition Per Serving

CALORIES

291

FAT

20.2 g

PROTEIN

20.2 g

CARBS

7.0 g