1. Preheat your oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper on both sides.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts, skin-side down, and cook until the skin is crispy and golden brown, about 5 minutes.
4. Flip the chicken and cook for another 3 minutes. Remove the chicken from the skillet and set aside.
5. In the same skillet, add the butter and minced garlic. Sauté until the garlic is fragrant, about 1 minute.
6. Pour in the heavy cream, chicken broth, lemon juice, and lemon zest. Stir in the thyme and rosemary.
7. Bring the mixture to a simmer, then return the chicken to the skillet, skin-side up.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.
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9. Remove from the oven and sprinkle with fresh parsley before serving.
Variations & Tips
For a lighter version, you can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt. If you prefer a spicier kick, add a pinch of red pepper flakes to the sauce. You can also experiment with different herbs like basil or oregano for a different flavor profile. For a gluten-free option, ensure your chicken broth is gluten-free, and serve with a side of rice or quinoa.
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