Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cubed
  • 1 tsp (5g) salt
  • ½ tsp (3g) black pepper
  • 1 tbsp (15ml) olive oil
  • 4 tbsp (60g) unsalted butter
  • 6 cloves (18g) garlic, minced
  • 1 small (110g) shallot, finely diced
  • 2 cups (480ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1 tsp (2g) dried thyme
  • ½ tsp (2g) onion powder
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Pat the chicken cubes dry with a paper towel, season with salt and pepper, and sear in olive oil over medium-high heat until golden-brown on all sides. Remove chicken from the pan and set aside.
  2. Lower heat to medium, melt the butter, and sauté diced shallots and minced garlic for 1–2 minutes until fragrant and translucent.
  3. Pour in the chicken broth, scraping the bottom of the pan to release the fond. Stir in dried thyme and onion powder, then simmer for 4–5 minutes until the liquid reduces by one-third.
  4. Stir in heavy cream and lemon juice. Lower heat to a simmer, return the seared chicken and its juices to the pan, and simmer for another 3–5 minutes until the sauce is velvety and chicken is cooked through.