1 lb (500g) Chicken breast, sliced into thin strips or bite-sized pieces.
2 tbsp Olive oil or butter.
Salt and black pepper to taste.
Zest of one lemon (save some for garnish).
For the Creamy Sauce:
1 cup Heavy cream (cooking cream).
2 cloves Garlic, minced.
2 tbsp Fresh lemon juice.
1/2 cup Grated Parmesan cheese.
Optional: Red pepper flakes or dried parsley for extra flavor.
The Side:
2 medium Zucchinis, sliced into rounds.
Instructions
Prepare the Zucchini: In a large skillet over medium-high heat, add a splash of oil. Sauté the zucchini rounds with a pinch of salt and pepper until they are tender and slightly golden. Move them to one side of your serving dish (as seen in the photo).
Cook the Chicken: In the same skillet, add more oil or butter. Cook the chicken pieces until they are fully cooked through and have a nice golden-brown crust.
Make it Creamy: Lower the heat to medium. Add the minced garlic to the chicken and sauté for 30 seconds until fragrant. Pour in the heavy cream and lemon juice. Let it simmer for 2-3 minutes until the sauce starts to thicken.
Add Cheese & Zest: Stir in the Parmesan cheese and half of the lemon zest. Stir until the cheese is melted and the sauce coats the chicken perfectly.
Plating: Pour the creamy chicken next to the zucchini. Garnish with the remaining lemon zest, extra cracked black pepper, and a sprinkle of Parmesan.
