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One Skillet Chicken With Lemon Garlic Sauce from Little Spice Jar

Chicken gets boring sometimes, especially when you're off and on the 'let's not eat like crap all the time' wagon.

Cue the spotlight on Little Spice Jar - she clearly knew the struggle is real with boring yard bird AND my hate for dirtying multiple pans by dreaming up this lovely 'One Skillet Chicken with Lemon Garlic Sauce.' A true lifesaver/taste bud champion/'hey look what I can do' recipe I tested out just to show you even the clumsiest of us can make it work *

*To be honest, I found this recipe on the keto helper app 'Senza' - not a plug, I'm not even on keto anymore because bread and fruit are my ride or dies, but, ya know, transparency.

Let's get started

All the things you'll need

Ingredients: As always, musings and deviations in red

- 4 boneless skinless chicken breasts (or thighs - I used breasts, if you've got thicker chicken boobs slice 'em in half OR smack them with your makeshift mallet)

- Salt and pepper

- 1 cup chicken broth

- 2 tablespoons lemon juice (I'm lazy and get mine from a bottle, if you have legit lemons probably 1-1/2 should be good)

- 1 tablespoon minced garlic (minced = itty bitty. I'm a garlic lover so I used about 5-6 cloves or so)

- ½ teaspoon red pepper flakes (or more to taste - always more, more is more, live your life)

- 1 tablespoon olive oil (I used olive, if you want to use canola, coconut, etc. do you and if it's weird, holler at me)

- ⅓ cup finely diced shallots (or red onions - H-E-B didn't have any shallots so red onion is where it's at, but get shallots if you can)

- 2 tablespoons salted butter (I use non salted because I use one thing of butter for everything, but again, do you)

- ¼ cup heavy cream (don't use milk, it will not be the same, get a little carton of the heavy cream and go for it)

- 2 tablespoons chopped parsley or basil (I forgot this the first time making this and added parsley on the second go around. Do it, trust me, it adds a nice touch when you want to be fancy-ish)


1. Using a mallet (or a rolling pin), pound down the chicken breasts/thighs into ½ inch thickness (or cut your chicken in half to make it easier). Sprinkle a pinch of salt and pepper on both sides of the chicken.

Rough day? Take it out on the chicken.

2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.

Position a rack in the lower third of the oven and preheat the oven to 375ºF.

Yes, you should absolutely add more red pepper flakes. All the flavor!

3. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven.* Remove the chicken to a plate.

*Pro Tip: Seriously, the chicken will be fine, don't be dumb like me and overcook it when you make it the first time. LEARN from my mistakes!

4. Reduce the flame to medium, add the shallots (or red onion) to the skillet along with the chicken broth mixture. Using a whisk*, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer (simmer is low-ish, don't accidentally boil it). Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains.**

Add your mixture slowly (your un-burned hand will thank you)

S-I-M-M-E-R it down, kids

*Pro tip: Or spatula, whatevs so you don't accidentally scratch the crap out your pans.

** Extra Special Pro tip: Make sure you keep your eyeballs on the pan for this step - don't Netflix and cook like me and accidentally reduce your sauce down too much. Marie Kondo can't save you now...

5. When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame, add the heavy cream, whisk to combine.

Before the butter and cream...

...annnnd after you've whisked your little heart out

6. Place the skillet back over the flame for just 30 seconds, DO NOT allow the sauce to boil (see, boiling no bueno). Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken.

Drizzle, spoon over, pile on (you get the gist)

7. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm with additional lemon slices.*

Remember your pot holder so you don't burn the crap outta yourself

Ooo check that close up

*Pro Tip: If you want to go the extra mile, your finished chicken is great on top of pasta (this is where not botching your sauce comes in handy), rice, or maybe even a nice serving of garlic mash - I was boring and did it with broccoli and green beans, but they had a buttload of garlic so gold star for me.

8. Stuff face. Enjoy!

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