Creamy Lemon Herb Chicken
Ingredients
- 1 boneless skinless chicken breast
- 1 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- 1 tsp thyme
- 1 cup sliced mushrooms
- 1 garlic clove finely minced or grated
- 1 tsp lemon zest
- 2 Tbsp lemon juice
- 1 Tbsp flour
- ½ cup half and half
- ¼ cup low sodium chicken stock
- freshly ground black pepper to taste
- salt to taste
- 1 cup pasta for serving
Instructions
- Combine Italian seasoning, chopped thyme, garlic powder, and lemon pepper. Season chicken with half of the mixture. Add olive oil to the heated skillet and add chicken. Cook chicken in a skillet over medium heat 5-7 minutes on each side until lightly browned and cooked through. Transfer chicken to a plate and cover to keep warm.
- Add mushrooms to pan and stir over medium heat until mushrooms are tender, about 5 minutes. Add garlic and sprinkle in lemon zest and lemon juice and stir. Add flour and remaining herbs and stir until the flour is absorbed. Add half and half and the chicken stock. Stir as the mixture heats and thickens.
- Return chicken to pan (I like to slice the chicken into strips) and toss in the sauce to coat. Sprinkle with salt and pepper to taste.
- Plate and serve. I like to serve with pasta.