Lady Bird Chicken
Elevate your weeknight dinner game with Lady Bird Chicken, a refined yet approachable dish featuring tender, perfectly seasoned chicken breasts nestled in a luxurious lemon cream sauce. This recipe combines everyday ingredients like garlic, heavy cream, and fresh herbs to create a dish that’s bursting with flavor. The chicken is lightly dredged in flour for a golden, crispy exterior, then simmered in a tangy, herbaceous sauce made with chicken broth, lemon juice, and a touch of cream. Fresh thyme and parsley deliver a fragrant finish, while a garnish of lemon slices adds a bright, citrusy flair. Ready in under 40 minutes, this elegant chicken dish pairs beautifully with mashed potatoes, roasted vegetables, or a crisp green salad, making it a versatile option for both dinner parties and cozy family meals.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 0.5 cup All-purpose flour
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 cup Chicken broth
- 0.5 cup Heavy cream
- 3 tablespoons Lemon juice
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon slices
Instructions
Place each chicken breast between two pieces of plastic wrap. Pound with a meat mallet until about 1/2-inch thick for even cooking.
Season the chicken breasts on both sides with salt, black pepper, and paprika.
Dredge the chicken breasts in the flour, ensuring they are lightly and evenly coated. Shake off any excess flour.
Heat a large skillet over medium heat. Add 2 tablespoons of butter and 2 tablespoons of olive oil.
Once the butter has melted and begins to foam, place the chicken breasts into the skillet. Cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of butter and the minced garlic. Sauté for about 1 minute, or until fragrant.
Pour the chicken broth into the skillet, scraping the bottom to deglaze and incorporate the browned bits. Let it simmer for 2-3 minutes.
Reduce the heat to low and stir in the heavy cream and lemon juice. Let the sauce simmer for another 2 minutes until it slightly thickens.
Add the fresh thyme leaves and half of the chopped parsley to the sauce. Stir to combine.
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Let them simmer in the sauce for 3-4 minutes to absorb the flavors.
Garnish with the remaining parsley and place a lemon slice on each chicken breast before serving.
Serve warm with your choice of sides, such as mashed potatoes, roasted vegetables, or a crisp green salad.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 56.3 g | 282% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 785 mg | 262% | |
| Sodium | 3478 mg | 151% | |
| Total Carbohydrate | 56.1 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.3 g | ||
| Protein | 224.9 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 513 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.
