Chicken and lemon is a great combination! This dish combines those two flavors with a creamy sauce and sun dried tomatoes, delicious. It is a very versatile chicken dish. I made it and used on a bed of cold spinach as a “salad topper” but it could be eaten on top of quinoa, white rice, or pasta.
I used boneless, skinless thighs in this dish, but it would be great with chicken breasts or tenderloins too. Use whatever you have and is simple, when you are making a meal in less than 30 minutes keeping the level of work to a minimum is the name of the game for me. So next time you are running short on time, whip this up, it won’t take you long and no one will know how fast it came together!
Creamy Lemon Chicken
- 2-3 Tbs. butter or olive oil
- 1 red onion, diced
- 4 garlic cloves, minced or pressed
- 6 boneless, skinless chicken thighs, or 4 breasts, sliced
- 1/2 cup cream
- 1 lemon's worth of juice
- 1 lemon's worth of lemon zest
- 1/2 sun dried tomatoes
- dash of cayenne
- salt and pepper to taste
Put the olive oil or butter in a large sauté pan and heat it to medium high. Add the diced onion in the pan and cook until light brown, 2-3 minutes. Next stir in the sliced chicken and cook 4-5 minutes, until the outside is light brown. Stir in the garlic and cook 30 seconds to a minute. When the garlic is fragrant stir in the cream, lemon juice, and lemon zest.
Stir and scrap up all the browned bits from the bottom of the pan, incorporating them in the sauce. Add in the tomatoes and seasonings to taste. Cook until the sauce is slightly thickened, 5-10 minutes. Adjust seasonings as necessary.
Serve with roasted broccoli on the side.
Looking for another chicken and lemon recipe? Try my Broccoli, Lemon, and Chicken Pasta.