- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 lemon, juiced and zested
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
- Heat olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt and pepper, then add to the skillet.
- Cook the chicken for about 6-7 minutes on each side, until golden brown and cooked through.
- Remove chicken from the skillet and set aside.
- In the same skillet, add minced garlic, lemon juice, and zest, cooking for 1 minute.
- Lower the heat and stir in heavy cream and thyme, simmering for a few minutes until the sauce thickens.
- Return chicken to the skillet, coating it in the sauce.
- Garnish with fresh parsley before serving.
Notes
- This dish pairs well with rice or pasta.
- For extra flavor, consider adding capers or spinach to the sauce.
- Author: Souzan
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Pan-fry
- Cuisine: American
- Diet: Gluten-Free