Creamy Lemon-Basil Chicken

Creamy lemon-basil chicken is bright and refreshing. Using whole lemon slices in the sauce gathers the essential oils from the rind plus the acidic punch from the flesh and adds more depth of flavor than juice and zest lemon 

Active Time:

20 mins

Total Time:

20 mins

Servings:

4

Nutrition Profile:

Low-Carb Nut-Free Soy-Free Egg-Free Gluten-Free Low-Calorie

This 20-minute chicken dish features whole lemon slices, adding depth from the oils in the rind.

Chicken is a good source of protein for muscle health and satiety.

Garlic and reduced-fat cream cheese enhance the flavor while keeping the meal light.

Overhead view of the ingredients for Creamy Lemon-Basil Chicken recipe in various bowls and plates

Ingredients

Original recipe (1X) yields 4 servings

1 pound chicken cutlets (4 cutlets)

½ teaspoon salt

½ teaspoon ground pepper

2 tablespoons unsalted butter, divided

2 teaspoons minced garlic

1 ¼ cups unsalted chicken broth

3 ounces reduced-fat cream cheese, cut into pieces

1 small lemon, thinly sliced and seeds removed

2 tablespoons chopped fresh basil, plus more for garnish

Directions

Sprinkle chicken evenly with salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium heat until bubbling. Add the chicken; cook until browned and cooked through, about 3 minutes per side. Transfer the chicken to a plate and cover to keep warm.

Return the pan to medium heat. Add the remaining 1 tablespoon butter and swirl to coat. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth and bring to a boil over medium-high heat. Add cream cheese; cook, stirring constantly, until melted and thickened, about 5 minutes. Stir in lemon slices and basil. Return the chicken and any accumulated juices to the pan; simmer over medium heat until the sauce thickens and coats the chicken, about 4 minutes.