Ingredients
2 large boneless, skinless chicken breasts, butterflied in half to make 4 pieces
salt and pepper to taste
1 ½ tsp. garlic powder
1 tbsp. olive oil
3 tbsp. butter, divided
½ medium yellow onion, chopped
12 - 15 whole garlic cloves, peeled
½ cup chicken broth (or sub bone broth for extra protein)
½ juice of lemon, plus more to taste
1 tsp. dried thyme
½ cup heavy cream
fresh parsley, for garnish
lemon wedges, for garnish
mashed potatoes (I buy them premade for convenience), for serving
steamed green beans, for serving
Tools
large pan
large plate
Directions
Step 1
Sprinkle both sides of each piece of chicken lightly with salt, pepper, and garlic powder.
2 large boneless, skinless chicken breasts, butterflied in half to make 4 pieces
salt and pepper to taste
1 ½ tsp. garlic powder
Step 2
Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add the chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through.
3 tbsp. butter, divided
1 tbsp. olive oil
large pan
Step 3
Remove chicken to a plate and set aside.
large plate
Step 4
Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions.
3 tbsp. butter, divided
½ medium yellow onion, chopped
12 - 15 whole garlic cloves, peeled
Step 5
Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
½ cup chicken broth (or sub bone broth for extra protein)
½ juice of lemon, plus more to taste
1 tsp. dried thyme
Step 6
Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavors.
½ cup heavy cream
Step 7
Spoon the sauce over the chicken breasts and serve with mashed potatoes and green beans.
mashed potatoes (I buy them premade for convenience), for serving
steamed green beans, for serving
Step 8
Garnish with fresh parsley and lemon wedges. Enjoy!
fresh parsley, for garnish
lemon wedges, for garnish
