Description
This Pan-Seared Lemon Chicken with Basil Cream Sauce features tender chicken tenderloins perfectly seared to golden brown with a crispy edge, then simmered in a luscious lemon and cream sauce infused with fresh basil and zesty lemon. It’s a flavorful and elegant dish that’s quick to prepare, ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken and Coating
- 2 pounds chicken tenderloins (thawed)
- 1/4 cup flour
- 1 teaspoon dried basil
- 1 teaspoon salt
- 3/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
Searing and Sauce
- 1 tablespoon butter
- 1 tablespoon oil
- 1 & 1/4 cups chicken broth
- 1/3 cup fresh lemon juice (from 2 lemons, zest reserved)
- 1/2 cup cream
- 1-2 tablespoons lemon zest (to taste)
- 1/4 cup fresh basil (chiffonade)
- Fresh basil (for garnish)
Instructions
- Prepare the chicken: Pat the chicken tenderloins dry thoroughly with paper towels to remove moisture for better searing.
- Mix the coating: In a shallow dish or plate, combine flour, dried basil, salt, black pepper, cayenne pepper, garlic powder, and onion powder, mixing well to evenly distribute the spices.
- Dredge the chicken: Coat each chicken tenderloin on both sides with the seasoned flour mixture, shaking off any excess.
- Heat the skillet: Place a large skillet over medium-high heat. When hot, add 1 tablespoon butter and 1 tablespoon oil, swirling to coat the pan evenly.
- Sear the first batch: Add about half the chicken tenderloins to the skillet, spacing them about an inch apart to avoid steaming and to achieve a crispy crust. Sear for approximately 4 minutes, adjusting heat to medium if browning too quickly.
- Flip the chicken: Turn the tenderloins over carefully and cook for an additional 2 minutes until golden brown and cooked through.
- Remove and repeat: Transfer the cooked chicken to a plate. Repeat the searing process with the remaining chicken, adding more oil if needed to prevent sticking.
- Deglaze the pan: With the heat on medium-high, add chicken broth and fresh lemon juice to the skillet. Use a wooden spoon to scrape the browned bits from the bottom, enhancing the sauce flavor.
- Simmer the sauce: Bring the mixture to a boil then reduce to a simmer for about 3 minutes to slightly reduce the liquid.
- Add cream and thicken: Stir in the cream and return to a simmer. Continue cooking gently for 5-8 minutes until the sauce thickens to a creamy consistency.
- Finish the sauce: Remove the skillet from heat and stir in fresh basil chiffonade and lemon zest, infusing vibrant herbaceous and citrus notes.
- Combine and serve: Return the seared chicken to the pan, coating it in the basil lemon cream sauce. Serve immediately with your choice of pasta, rice, mashed potatoes, or cauliflower rice.
Notes
- For best flavor, use fresh lemon juice and zest from organic lemons to avoid bitterness from the pith.
- Ensure chicken tenderloins are thawed completely for even cooking.
- Do not overcrowd the pan when searing to maintain a crispy exterior.
- Adjust the amount of cayenne pepper to your heat preference.
- The sauce thickens further as it cools; serve promptly to enjoy optimal texture.
- Leftovers can be refrigerated for up to 2 days; reheat gently to avoid curdling the sauce.
