Lemon Comforting Basil Chicken (Printable Version)
Tender chicken breasts cooked in a zesty lemon and fresh basil sauce for a vibrant main course.
# Ingredient List:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 1.3 lbs)
→ Marinade
02 - 2 tablespoons olive oil
03 - Zest and juice of 1 large lemon
04 - 2 garlic cloves, minced
05 - 1 teaspoon salt
06 - ½ teaspoon freshly ground black pepper
→ Sauce
07 - 1 cup low-sodium chicken broth
08 - ⅓ cup heavy cream
09 - 1 tablespoon unsalted butter
10 - 1 tablespoon all-purpose flour (substitute gluten-free if needed)
11 - ½ cup fresh basil leaves, chopped
12 - 1 teaspoon honey (optional)
→ Garnish
13 - Lemon slices
14 - Extra basil leaves
# How to Make It:
01 - Whisk olive oil, lemon zest, lemon juice, garlic, salt, and pepper in a large bowl. Add chicken breasts and turn to coat evenly. Let marinate at room temperature for 10 minutes.
02 - Heat a large skillet over medium heat. Remove chicken from marinade and sear each side for 3 to 4 minutes until golden brown. Transfer chicken to a plate.
03 - In the same skillet, melt butter over medium heat. Stir in flour and cook for 30 seconds to remove raw taste.
04 - Gradually whisk in chicken broth and heavy cream, scraping browned bits from skillet. Bring the mixture to a simmer.
05 - Return chicken breasts to skillet. Cover and simmer gently for 10 to 12 minutes, or until internal temperature reaches 165°F (74°C).
06 - Remove chicken to serving plates. Stir chopped basil and honey (if using) into sauce and simmer for 1 minute to meld flavors.
07 - Spoon sauce over chicken breasts and garnish with lemon slices and extra basil leaves.
# Expert Advice:
01 -
- It comes together in under 45 minutes, making it perfect for weeknight dinners when you want something that tastes like you tried much harder than you did.
- The sauce is silky and elegant but the technique is forgiving—nothing here will betray you if you're not a confident cook.
- Lemon and basil together feel like a secret, brightening everything they touch without ever tasting sour or one-note.
02 -
- Don't skip the 30-second flour toasting—it removes the raw flour taste and makes the difference between a silky sauce and a chalky one.
- Lemon juice is acidic and will curdle cream if the heat is too high, so keep everything at a gentle simmer and you'll be fine.
- Fresh basil added after cooking stays vibrant and tasting like itself, while basil cooked too long turns dark and bitter and tastes like disappointment.
03 -
- If your chicken breasts are thick, place them between plastic wrap and gently pound them to even thickness—this is the secret to chicken that's tender instead of dense.
- Room temperature chicken marinates faster and cooks more evenly than cold chicken pulled straight from the refrigerator.