Chicken with Creamy Green Onion Sauce
Indulge in the ultimate comfort food with this Chicken with Creamy Green Onion Sauce—a flavorful dish that’s as elegant as it is easy to prepare. Tender, golden-brown chicken breasts are smothered in a luxuriously creamy sauce infused with the delicate, fresh flavor of finely chopped green onions, minced garlic, and a splash of zesty lemon juice. The sauce, enriched with heavy cream and chicken broth, creates the perfect balance of richness and lightness, making it ideal for weeknight dinners or special occasions. Ready in just 40 minutes, this crowd-pleaser pairs beautifully with steamed rice, buttery mashed potatoes, or crusty bread to soak up every drop of the velvety sauce. Garnish with fresh parsley for a pop of color and herbal brightness, and watch this dish become a favorite in no time! Perfect for fans of creamy chicken recipes, quick skillet meals, and simple gourmet cooking.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 stalks green onions (scallions), finely chopped
- 1 cup heavy cream
- 0.5 cup chicken broth
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet. Allow it to melt, then add the chopped green onions and minced garlic. Sauté for 2-3 minutes, stirring frequently, until the onions are tender and fragrant.
Pour in the chicken broth and stir, scraping any browned bits from the bottom of the pan. Let it simmer for 2 minutes to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Let the sauce cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
Stir in the lemon juice and return the cooked chicken breasts to the skillet, spooning some of the sauce over the chicken. Simmer for an additional 5 minutes to ensure the chicken is heated through and infused with the sauce.
Garnish with chopped parsley if desired, and serve immediately with steamed rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.8 g | 50% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 223 mg | 74% | |
| Sodium | 708 mg | 31% | |
| Total Carbohydrate | 2.1 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.6 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 535 mg | 11% | |
*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.
