Pat the chicken breasts dry with paper towels. If using chicken breasts, you can either slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quick and consistent cooking. Season both sides generously with salt and freshly ground black pepper.
1.5 lbs boneless, skinless chicken breasts or thighs, to taste salt, to taste freshly ground black pepper
Place the flour in a shallow dish or plate. Lightly coat each piece of chicken in the flour, shaking off any excess.
1/2 cup all-purpose flour, 1.5 lbs boneless, skinless chicken breasts or thighs
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the oil is shimmering, carefully add the floured chicken to the skillet. Cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting it loosely with foil to keep warm.
2 tablespoons olive oil, 1 tablespoon butter, 1.5 lbs boneless, skinless chicken breasts or thighs
Lower the heat to medium. Add the minced garlic to the same skillet, being careful not to burn it. Sauté for about 30-60 seconds until fragrant.
2 cloves garlic
Pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing it to reduce slightly.
1/2 cup chicken broth, 1/4 cup fresh lemon juice
Stir in the heavy cream into the simmering liquid. Continue to cook for another 2-3 minutes, stirring occasionally, until the sauce thickens to a beautifully creamy consistency. Taste and adjust seasoning with salt and pepper if needed.
1/4 cup heavy cream, to taste salt, to taste freshly ground black pepper
Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the sauce over the chicken to coat it evenly. Let the chicken simmer gently in the sauce for 1-2 minutes to heat through and absorb the delicious flavors.
1.5 lbs boneless, skinless chicken breasts or thighs, 1/4 cup heavy cream
Serve the Lemon Chicken Lemon Butter Sauce immediately. Garnish with fresh chopped parsley for a pop of color and freshness.
1 tablespoon fresh parsley
