Prep Time: 30 minutes Cook Time: 15 minutes Servings: 2 Author: Olivelle (Styled the Chivilla Bay Way)

🌴 Why You’ll Love This Recipe

This Creamy Lemon Basil Chicken is bright, garlicky, and wrapped in a silky lemon herb sauce that tastes way fancier than the effort required. Sicilian Lemon Infused Olive Oil brings the zing, Black Garlic Sea Salt adds deep savory flavor, and a splash of Dark Barrel Aged Balsamic rounds everything out with just the right touch of richness.

It’s quick, impressive, and perfect for nights when you want something special without a sink full of dishes.

🛒 Ingredients

For the Chicken:

1 large chicken breast
2 tsp Black Garlic Infused Sea Salt
1 lemon
1 Tbsp + 1 tsp Sicilian Lemon Infused Olive Oil, divided
3 cloves garlic, minced
¼ cup chicken broth
1 Tbsp Wild Garlic Dried Herb Blend
½ cup half-and-half
1 Tbsp Barrel Aged Dark Thick Sweet Balsamic
2 Tbsp fresh parsley, chopped

👩🍳 Directions

Season the chicken:
Butterfly the chicken breast and season generously with Black Garlic Infused Sea Salt.
Let rest 15–30 minutes for maximum flavor.
Prep the lemon:
Zest the lemon and set zest aside for garnish.
Slice lemon into thin rounds and set aside.
Sear the chicken:
Heat a skillet over medium heat and add 1 Tbsp Sicilian Lemon Infused Olive Oil.
Once shimmering, add chicken and cook 4 minutes per side, until golden and mostly cooked through.
Remove chicken to a plate and wipe out excess oil.
Build the sauce:
Add remaining 1 tsp Sicilian Lemon Infused Olive Oil to the skillet.
Add garlic and cook 1 minute, until fragrant.
Simmer:
Stir in chicken broth, Wild Garlic Dried Herb Blend, half-and-half, Barrel Aged Dark Thick Sweet Balsamic, and 4 lemon slices.
Finish cooking:
Return chicken to the pan and simmer 4–5 minutes, until the sauce thickens slightly and chicken is fully cooked.
Serve:
Remove lemon slices. Plate chicken with sauce and garnish with lemon zest and parsley.