Longhorn Lemon Garlic Chicken Recipe
The Longhorn Lemon Garlic Chicken recipe features chicken breasts marinated in a zesty mixture of lemon juice, garlic, olive oil, and herbs. It's then grilled or baked to perfection, creating a flavorful, juicy, and tender dish. This recipe offers a light, tangy, and savory meal that's easy to prepare.
Equipment
- Medium-sized mixing bowls
- Whisk
- Large skillet
- Tongs
- Meat thermometer
- Cutting Board
- Sharp knife
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
For the Lemon Garlic Sauce:
- 3 tablespoons unsalted butter
- 4 garlic cloves minced
- ½ cup chicken broth
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ½ cup heavy cream
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chopped parsley for garnish
Instructions
Prepare the Chicken
- I start by seasoning the chicken breasts with salt, black pepper, paprika, and garlic powder. Make sure to coat both sides evenly for the best flavor.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, I add the chicken breasts and sear them for about 5-6 minutes on each side until they develop a golden-brown crust. Remove the chicken from the skillet and set it aside.
Create the Lemon Garlic Sauce
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Then, I pour in the chicken broth and lemon juice, scraping up any browned bits from the skillet. Let this mixture simmer for 3-4 minutes.
Add Creamy Goodness
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and lemon zest. Keep stirring until the sauce thickens slightly, which usually takes about 2-3 minutes.
Combine Chicken and Sauce
- Return the chicken breasts to the skillet, spooning the sauce over them to coat thoroughly. Cover and let the chicken simmer in the sauce for 10 minutes, or until a meat thermometer reads 165°F.
Garnish and Serve
- Sprinkle the dish with chopped parsley and serve hot. This chicken pairs beautifully with mashed potatoes, steamed vegetables, or a fresh green salad.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half. If you’re out of heavy cream, you can use half-and-half or even coconut cream for a dairy-free option.
If you prefer a stronger garlic flavor, add an extra clove or two of minced garlic. Be cautious not to overcook the chicken to ensure it stays juicy and tender.