Creamy Lemon Garlic Sauce for Pasta or Chicken
This creamy lemon garlic sauce brightens up any meal with minimal effort.
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Ingredients
- 3 tablespoons butter
- 1 small shallot, or ½ onion chopped
- 4 cloves garlic, minced
- ½ teaspoon dried thyme, or Italian seasoning
- ½ cup broth, chicken or vegetable
- 1 medium lemon, juiced & zested
- 1 cup half-and-half or cream, warmed
Instructions
Prep:
- Chop the shallot or onion and mince or grate the garlic. Warm up the dairy, just enough so it's not cold, to help prevent separation.
Make the sauce:
- Heat a large pan over medium-high heat. Once hot, melt the butter. Add the chopped shallot (or finely chopped onion) and lemon zest and sauté for 2 minutes, until it’s translucent and golden. Add the garlic and sauté it for about 30 seconds until fragrant. Add the chicken broth and stir to combine.
- Add the warmed cream to the pan and stir until the mixture comes to a simmer. Add the thyme (or Italian seasoning) and stir. Reduce the heat to low, add the lemon juice and stir, cover the pan with a lid, and simmer the sauce for 10 minutes.
- Check on the sauce. For a thicker sauce, make a slurry with 1 tablespoon cornstarch + 3 tablespoons of water in a small dish. Add it to the sauce, stir, and simmer for 2 more minutes. If you used cream and like the sauce as is, you're good to go.
Serve:
- Toss this lemon garlic sauce with cooked pasta or over your favorite protein.
Notes
- Swap the shallot for ¼ of cup finely chopped onion (about ½ small onion).
- If you want to use garlic powder, use 2 teaspoons instead of the whole garlic cloves.
Nutrition
Serving: 1 serving | Calories: 134kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 35mg | Potassium: 191mg | Fiber: 1g | Sugar: 4g | Vitamin A: 372IU | Vitamin C: 16mg | Calcium: 96mg | Iron: 1mg
