One Skillet Chicken with Lemon Garlic Cream Sauce

Steps

1. Pound chicken breasts to 1/2 inch thickness and season both sides with salt and pepper.
2. In a bowl, combine chicken stock, lemon juice, garlic, and red pepper flakes.
3. Preheat oven to 375°F, with rack in the lower third.
4. Heat olive oil in an oven-safe skillet over medium-high heat. Brown chicken 2-3 minutes per side, then remove to a plate (it doesn't need to be fully cooked yet).
5. Reduce heat to medium and add shallots and the broth mixture to the skillet. Whisk to loosen browned bits from the pan.
6. Increase heat to medium-high and simmer sauce for 10-15 minutes, until reduced to about 1/3 cup.
7. Remove skillet from heat, add butter, and whisk until melted.
8. Add heavy cream and whisk to combine. Return skillet to heat for 30 seconds only, without letting the sauce boil.
9. Remove from heat, return chicken to the skillet, and spoon sauce over the top.
10. Transfer skillet to the oven and bake 5-8 minutes, until chicken is fully cooked.
11. Top with chopped parsley or basil and serve warm with lemon slices, alongside rice, pasta, or sauteed vegetables.