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Parmesan Skillet Chicken with Lemon Garlic Sauce


  • 4 boneless skinless chicken breasts
  • 1 Tb oil
  • 1 C chicken broth
  • juice and zest of one lemon
  • 34 cloves of garlic, minced
  • 1/4 tsp red pepper flakes
  • 2 medium shallots, diced small
  • 2 Tb salted butter
  • 1/4 C heavy cream
  • 1/4 C freshly grated parmesan cheese
  • 6 basil leaves, rolled up and sliced thinly


  1. Preheat oven to 375 degrees. Combine the chicken broth, lemon zest and juice and the red pepper flakes in a small bowl then set aside. Use the heel of your hand to gently pound the chicken breasts to an even thickness, around 1/2″ thick. Generously salt and pepper both sides of the chicken.
  2. Heat a large skillet over medium high heat and once hot, add the oil then the chicken, smooth side down. Let it sit untouched in the pan for 3-4 minutes until a nice golden crust develops. Turn the chicken over and do the same on the second side. The chicken will not be completely cooked yet, but remove it from the pan, reduce heat to medium and add the shallots. Stir with a wooden spoon until they begin to soften and then add the bowl of liquid you previously mixed. Use the spoon to scrape off the brown bits from the bottom of the pan. Return the heat to medium high and allow the liquid to reduce by half.
  3. Turn off the heat and add the butter, stirring it until it melts then add the cream. Whisk it in then add the chicken breasts back to the pan. Spoon some of the sauce over each breast before putting it in the oven to bake for 5-7 minutes. Remove from the oven and sprinkle on the parmesan cheese and fresh basil. Serve immediately.


  • Serving Size: 1/6th
  • Calories: 431
  • Sugar: 1g
  • Sodium: 327mg
  • Fat: 39g
  • Saturated Fat: 23g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 0g
  • Protein: 17g
  • Cholesterol: 149mg