Creamy lemon basil chicken skillet is a delicious and comforting dish.
I was recently looking through my recipes that feature fresh herbs, especially basil. Fresh basil is one of my favorites. Unfortunately, its time is fleeting. Unlike rosemary and thyme, which we have successfully brought inside and enjoyed during the winter, basil doesn’t fare as well.
So, in late summer, out come recipes featuring both sweet and Thai basil to get the most out of their glorious flavor.
Elements
Olive Oil: Used to sauté the chicken, onion, and garlic.
Chicken Breast: One chicken breast works for two people.
Onion & Garlic: Both onion and garlic are staples in my kitchen and recipes.
Flour: Thickens the sauce.
Fresh Basil: Fresh basil, within and sprinkled over the dish, gives it wonderful flavor.
Chicken Stock: Chicken stock is the base of the sauce.
Half & Half: Half & half makes the sauce rich and creamy.
Lemon Zest & Juice: Adding both lemon zest and juice amps up the lemon flavor.
Salt & Pepper: Added to taste to enhance the flavors.
Preparation
You will start by searing the chicken in a skillet with olive oil. Slice the chicken in half to speed up the process. Sear the meat on both sides. The chicken should be nearly cooked through, and it will receive additional time in the skillet at the end to ensure it is fully cooked.
Place the chicken on a plate and sauté the onions in the skillet. Sauté the garlic for one minute, then stir in the flour.
Add the basil, chicken stock, and then the half-and-half. Stir the mixture and allow it to thicken.
Add the chicken back to the skillet. I like to slice the chicken. You can also leave the chicken breast halves whole, as this makes for a nice presentation. But I find the dish easier to eat if I slice the chicken. Heat the chicken in the sauce for about five minutes.
Serve immediately over pasta topped with additional fresh basil. Bowtie pasta, otherwise known as farfalle, and penne pasta are both great choices.
I like to include a side vegetable, like green peas, roasted broccoli, or Brussels sprouts.
Creamy Lemon Basil Chicken Skillet
Ingredients
- 2 tsp olive oil
- 1 chicken breast sliced in half
- ¼ cup onion finely chopped
- 1 clove garlic minced
- 2 tsp flour
- 1 Tbsp fresh basil roughly chopped, plus more for serving
- ¼ cup low-sodium chicken stock
- ¼ cup half & half
- 1 Tbsp lemon juice
- ½ tsp lemon zest
- salt and black pepper to taste
Instructions
- Heat a large skillet and add olive oil. Add the chicken breast and brown on both sides, about 5 minutes each side. Remove the chicken to a clean plate.
- To the same skillet, add onion. Sauté until softened, about five minutes. Add garlic and sauté for one minute.
- Add the flour and stir to incorporate. Stir in the fresh basil.
- Add the chicken stock and stir until everything is combined. Add the half & half and simmer until slightly thickened; approximately 10 minutes. After five minutes, add the chicken back to the skillet. You can leave the chicken breast halves as is or slice into bite-sized pieces.
- Add lemon juice lemon zest, salt, and pepper to taste.
- Sprinkle with additional chopped basil. Serve immediately over pasta.