Chicken Breasts with Lemon and Brandy
Elevate your weeknight dinner game with this sophisticated yet simple recipe for Chicken Breasts with Lemon and Brandy. Perfectly seared chicken breasts are bathed in a luscious, velvety sauce made with a rich blend of brandy, fresh lemon juice, and a splash of heavy cream—all balanced by aromatic garlic and bright parsley. The dish features an irresistible combination of savory and tangy flavors, accented with a touch of elegance from the brandy and lemon zest. Ready in just 40 minutes, this one-pan recipe is ideal for intimate dinner parties or family meals alike. Serve it with fluffy rice, creamy mashed potatoes, or crisp greens to soak up every drop of the decadent sauce. Treat your taste buds to a restaurant-quality experience right at home!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Garlic cloves (minced)
- 0.25 cup Brandy
- 1 cup Chicken broth
- 1 large Lemon (juice and zest)
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 4 slices Lemon slices (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Lightly coat the chicken breasts in all-purpose flour, shaking off any excess.
Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter.
Once the butter is melted and bubbling, add the chicken breasts to the skillet. Cook each side for 4-5 minutes, or until golden brown and cooked through. Remove the chicken and set aside on a plate.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of butter.
Add the minced garlic and sauté for 1 minute, until fragrant but not browned.
Carefully pour in the brandy, stirring to deglaze the pan and scrape up any browned bits.
Add the chicken broth, lemon juice, and lemon zest, stirring well. Bring the mixture to a simmer and cook for 3-4 minutes to reduce slightly.
Pour in the heavy cream and stir until the sauce is smooth and creamy. Simmer for another 2 minutes to thicken.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes until the chicken is warmed through.
Sprinkle the chopped parsley over the chicken and garnish with lemon slices, if desired.
Serve the chicken breasts with lemon and brandy sauce immediately. Pair with rice, mashed potatoes, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 12.3 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 765 mg | 33% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 1.0 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
