Creamy Lemon Chicken
1 pound boneless, skinless chicken thighs (you can use breasts)
salt and pepper
1 T oregano, chopped
2T butter
1 small onion, sliced
1 clove garlic, minced
2T lemon juice
1/4 C chicken stock
2T cream cheese
Heat oven to 350. Rub chicken with salt, pepper and oregano. In a hot (oven-safe) skillet, melt butter. Sear chicken on both sides until crispy brown. Remove chicken and reserve on a plate. Add onions and garlic and saute until translucent. Add to chicken. Pour chicken stock in the hot skillet. Scrape the drippings off the bottom of the pan. Add lemon juice and cream cheese. Add the chicken back in and cook for 15-20 minutes until the chicken is done. Serve with zoodles. (You can learn how to make zoodles here!)
You can also make this in the crock pot. Just pour everything in the crock pot and cook on low for 4 hours. Perfect for those busy afternoons!
