In the midst of trying to plan a wedding, I have a been a little bit out of the loop.  I didn’t even realize that the Winter Olympics are coming up until a few weeks ago when I saw a commercial featuring some Olympians.  When I mentioned that to my sister, she asked me “where have you been?!” My answer: Pinterest.  Although Pinterest has been my favorite way to search for recipes when I have certain ingredients that I want to use, lately I am using it to glean tons of super cost-effective wedding ideas. While up to my eyeballs in delusions of diy grandeur, this tasty little number (from came into my feed.  As I am a sucker for a one skillet meal and since I had all the ingredients on hand, I made it that night for dinner.  It was delicious and I realized it was a great option for people who are doing Keto. It is so simple I didn’t really pay much attention to the recipe.  I skimmed it over and went from there.  I will note my changes in parentheses.  Super fast and tasty!  I will be keeping this in the rotation for sure.  We had it with steamed broccoli. To me, the lemon could be a little stronger so I will probably adjust that in the future.  Also, I only used ¼ tsp crushed red pepper, because my daughter isn’t into super hot.  It still had a nice flavor so tweak that to your personal taste. Let me know what you think. I’ve got to get back to Pinterest now.

One Skiller Chicken with Lemon Garlic Cream Sauce

Prep Time: 10 minutes


  • 4 boneless, skinless chicken breasts or thighs
  • salt and pepper
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes (or more to taste)
  • 1 tablespoon olive oil
  • ⅓ cup finely diced shallots (or red onions)
  • 2 tablespoons salted butter
  • ¼ cup heavy cream
  • 2 tablespoons chopped parsley or basil


  1. Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken. (I butterflied the breasts.)
  2. In a 2 cup measuring cup or a small bowl, combine the chicken broth, lemon juice, garlic, and red pepper flakes.
  3. Position a rack in the lower third of the oven and preheat the oven to 375ºF. (I skipped this step completely.  I did everything on the stove.)
  4. Heat the olive oil in a large oven-safe skillet over medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don’t worry if the chicken isn’t cooked completely, we’ll finish it in the oven. Remove the chicken to a plate. (Mine were so thin that they were cooked by the time this step was done.)
  5. Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. (I didn’t have shallots or onions on hand and it was still yummy without it.) Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Kick the heat back up to medium high and let sauce come to a simmer. Continue to cook the sauce for 10-15 minutes or until about ⅓ cup of the sauce remains. (Again, I didn’t reduce the sauce.  It only took a few minutes to get to be a nice sauce.)


  1. Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch. (I just took butterflied breasts.)
  2. After a few comments from readers, I’ve adjusted the amount of time it takes to reduce the sauce (step #5). Keep in mind, the key is to reduce it to ⅓ cup and that I can only provide an estimate. It may take you more or less time than what is actually listed.

Per serving:

  • 323 calories
  • 44g protein
  • 2g carbs
  • 21g fat