Determined not to waste another meal, I decided to give it another go. This time, I grabbed my trusty skillet and threw in some chicken, cream, and lemons. One pan, no fuss. It turned out perfectly creamy and zesty. This dish not only saved dinner but also became my new weeknight go-to.
Ingredients
2 boneless, skinless chicken breasts
1 cup heavy cream
1 lemon, juiced and zested
3 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
Fresh parsley for garnish
How to Make It
Heat olive oil in a skillet over medium heat.
Season the chicken breasts with salt and pepper.
Place the chicken in the skillet and cook until golden, about 5 minutes per side.
Remove the chicken and set aside.
In the same skillet, add garlic and sauté for 1 minute.
Pour in the heavy cream and lemon juice, stirring to combine.
Return chicken to the skillet and simmer for 10 minutes.
Sprinkle with lemon zest and garnish with fresh parsley.
Serve
Serve hot with a side of rice or crusty bread.
