Lemon Butter Chicken
User Reviews
5
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
American
Lemon Butter Chicken
Description
The chicken breasts are first seasoned and coated lightly with flour, which helps create a golden crust when cooked in olive oil and butter. Cooking the chicken over medium-high heat ensures the exterior crisps while the interior remains moist, reaching a safe temperature of 165°F. After removing the chicken, garlic is sautéed briefly in the pan's residual fat to build flavor.
Chicken broth and lemon juice deglaze the pan, scraping up browned bits for depth. This mixture is simmered until reduced by half, concentrating the flavors. Incorporating additional butter and fresh lemon zest creates a silky sauce that coats the chicken. Fresh parsley adds a mild herbal touch as garnish. The dish offers a harmonious blend of savory, acidic, and buttery notes.
Optional adjustments include using two larger chicken breasts cut into halves to make four pieces. The chicken can be served with sides that complement the lemony sauce, such as steamed vegetables or rice. Ensuring the chicken is pounded to even thickness promotes even cooking throughout.
Ingredients
- 4 (5 oz) chicken breasts pounded to an even 1/3-inch thickness
- salt freshly ground
- black pepper freshly ground
- 1/3 cup all-purpose flour
- 1 Tbsp olive oil
- 4 Tbsp unsalted butter sliced into 1 Tbsp pieces, divided
- 1 1/2 tsp garlic minced
- 1/2 cup chicken broth low-sodium
- 3 Tbsp lemon juice fresh
- 1/2 tsp lemon zest fresh
- 1 1/2 Tbsp parsley optional, fresh, minced
Instructions
- Season both sides of chicken with salt and pepper.
- Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
- Heat 12-inch skillet over medium-high heat.
- Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
- Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
- Transfer chicken to a plate while leaving any little bit of excess oil in pan.
- Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
- Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
- Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
- Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
- Recipe source: inspired by my Lemon Butter Salmon
Notes
- Two 10-ounce chicken breasts can be butterflied and halved to yield four thinner pieces for this recipe.
User Reviews
Overall Rating
5
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