Here’s a quick and delicious 30-minute dinner idea! Pan-Seared Chicken in a Lemon Basil Cream Sauce is effortless to make and a great way to use fresh garden basil. Tender chicken cooks quickly on the stovetop, while the creamy sauce brings a bright, zesty lemon flavor to every bite!
INGREDIENTS
- 2 lbs chicken tenderloins, thawed
- 1/4 cup flour
- 1 tsp dried basil
- 1 tsp salt
- 3/4 tsp black pepper
- 1/4 tsp cayenne pepper
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tbsp butter
- 1 tbsp oil
- 1 1/4 cups chicken broth*
- 1/3 cup fresh lemon juice (from 2 lemons, zest first!)
- 1/2 cup cream
- 1-2 tbsp lemon zest (to taste)**
- 1/4 cup fresh basil, chiffonade
- Extra fresh basil for garnish
INSTRUCTIONS
- Prepare the chicken: Pat tenderloins dry with a paper towel.
- Coat in seasoning: In a shallow dish, combine flour, dried basil, salt, black pepper, cayenne, garlic powder, and onion powder. Dredge chicken in the mixture, coating both sides.
- Sear the chicken: Heat a large skillet over medium-high heat. Add butter and oil, swirling to coat.
- Cook in batches: Place half of the chicken in the pan, ensuring there’s space between each piece. Sear for about 4 minutes until golden brown. Flip and cook for another 2 minutes. Remove and repeat with remaining chicken, adding more oil if needed.
- Make the sauce: Once all chicken is cooked and set aside, pour in the chicken broth and lemon juice. Scrape up browned bits from the pan and bring to a boil. Simmer for 3 minutes.
- Thicken the sauce: Stir in the cream, bring to a simmer, and cook for 5-8 minutes until slightly thickened.
- Add flavor: Remove from heat and stir in lemon zest and fresh basil. Return the chicken to the pan, coating it in the sauce.
- Serve and enjoy! Pair with pasta, rice, mashed potatoes, or cauliflower rice. Garnish with extra fresh basil.
Let me know if you’d like any adjustments!
