Ingredients

The following ingredients have 4 Servings
  • 4 medium chicken breasts ((pounded to even thickness) OR OR 6-8 boneless chicken thighs skinless or with skin)
  • sea salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons butter (, swap with olive oil for paleo)
  • 1/2 small onion chopped
  • 4 garlic cloves sliced or minced
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon lemon zest
  • Juice of 1 medium lemon
  • 3-4 tablespoons heavy cream (, leave out for paleo)
  • Chopped fresh parsley and lemon slices (, optional for garnish)
  • Cast Iron Skillet

Instruction

  • Season chicken with salt, pepper and garlic powder. Heat olive oil in a medium-sized cast iron skillet over medium-high heat. Add chicken and cook for 4-5 minutes on each side, or until chicken reaches 165 degrees. Transfer browned chicken to plate and set aside.
  • Return pan back to heat and melt butter. Stir onions and garlic. Add lemon juice to deglaze pan and cook for 1 minute. Add Italian seasoning, lemon zest and chicken broth. Stir in heavy cream and allow to thicken and bubble. Add the chicken back into the pan until heated through.
  • Sprinkle chicken with chopped parsley and serve hot with your favorite sides. Spoon sauce over chicken and garnish with lemon slices, if desired.