Creamy Lemon Basil Chicken

Prep the Chicken

Pat chicken dry, season with salt and pepper.

Lightly dredge each piece in flour, shaking off excess.

Sear the Chicken

Heat olive oil and butter in a large skillet over medium-high heat.

Cook chicken 4–5 minutes per side until golden brown and cooked through (internal temp ~74°C / 165°F).

Remove chicken and set aside.

Make the Sauce

In the same pan, sauté garlic until fragrant (about 30 seconds).

Deglaze with chicken broth and lemon juice, scraping up any browned bits.

Stir in heavy cream, butter, and Parmesan (if using). Simmer gently until slightly thickened.

Add lemon zest, chopped basil, and chili flakes.

Combine & Finish