Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) salt, plus more to taste
  • 1 teaspoon (5ml) freshly cracked black pepper, plus more to taste
  • 2 tablespoons (30g) unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth (stock)
  • 1/4 cup (60ml) heavy cream (double cream)
  • 1/4 cup (60ml) fresh lemon juice (from about 1 large lemon)
  • 1 tablespoon (15ml) grated Parmesan cheese (optional)
  • 1 tablespoon (15ml) chopped fresh parsley, for garnish

Instructions:

  1. Prepare the Chicken: Toss chicken with olive oil, salt, and pepper.
  2. Sauté the Chicken: Heat skillet over medium-high heat. Add chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Set aside.
  3. Make the Lemon Pepper Sauce: Melt butter in the same skillet. Add garlic and cook until fragrant (about 30 seconds).
  4. Combine Sauce Ingredients: Pour in chicken broth, heavy cream, and lemon juice. Bring to a simmer.
  5. Thicken the Sauce: Simmer until the sauce thickens slightly (about 3-5 minutes).
  6. Combine Chicken and Sauce: Add the cooked chicken back to the skillet and toss to coat.
  7. Finish & Garnish: Stir in Parmesan cheese (if using). Garnish with fresh parsley.