Lemon Butter Chicken Recipe

Name: Lemon Butter Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 2 chicken breasts; ½ cup all-purpose flour; 4 tablespoons olive oil; 4 thinly sliced garlic cloves; 1 ½ cups chicken stock; 4 tablespoons unsalted butter; Juice of 1 lemon; coarse salt and freshly cracked pepper to taste; minced fresh parsley for garnish

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5.0

60 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4
Calories
447 kcal
Course
Main Course, Dinner
Cuisine
French, American, Italian-American Fussion

Lemon Butter Chicken Recipe

Frida Davis

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This simple-to-prepare Lemon Butter Chicken Recipe features lightly browned chicken breast simmered in a rich citrusy butter sauce.

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Ingredients

Servings

2 chicken breasts 12 to 14 ounces each
½ cup all-purpose flour
4 tablespoons olive oil
4 thinly sliced garlic cloves
1 ½ cups chicken stock
4 tablespoons unsalted butter
Juice of 1 lemon about 3 to 4 tablespoons
coarse salt and freshly cracked pepper to taste
minced fresh parsley for garnish optional

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Instructions

Slice the chicken breasts in half widthwise.
Whisk together the flour with salt and pepper in a cake, pie tin, or a shallow bowl.
Heat oil in a large non-stick frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn, which takes about 1 ½ to 2 minutes.
Season the chicken breasts on both sides with salt and pepper.
In batches dredge a chicken breast in the flour on both sides and pat off any excess.
Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned and almost cooked through.
Set the chicken to the side on a plate.
Turn the heat down to low, stir in the garlic, and cook while stirring for 1 to 2 minutes.
Pour in chicken stock and cook over high heat for 4 to 5 minutes or until the amount of liquid is reduced by one half.
Stir in the lemon zest, lemon juice, butter, salt, and pepper over low heat until the butter is melted.
Add the chicken back in and cook for 2-4 minutes to finish cooking it and heating it up.
Garnish with optional minced fresh parsley

Notes

Make-Ahead: You can make this recipe up to 30 minutes ahead. Just keep warm in the sauce over low heat before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. It will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of lemon butter chicken to a saucepan and a few tablespoons of water. Cook over low to medium heat until hot, about 6-8 minutes.
If using garlic granules or powder, there is no need to cook it. Once you add the chicken stock, simply whisk it into the pan.
Optionally lightly pound each sliced chicken breast with a mallet and set aside.

Nutrition Information

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Calories 447kcal (22%) Carbohydrates 16g (5%) Protein 28g (56%) Fat 30g (46%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 15g Trans Fat 0.5g Cholesterol 105mg (35%) Sodium 262mg (11%) Potassium 545mg (16%) Fiber 0.5g (2%) Sugar 2g (4%) Vitamin A 387IU (8%) Vitamin C 2mg (2%) Calcium 20mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	16g	5%
Protein	28g	56%
Fat	30g	46%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	15g	75%
Trans Fat	0.5g	25%
Cholesterol	105mg	35%
Sodium	262mg	11%
Potassium	545mg	12%
Fiber	0.5g	2%
Sugar	2g	4%
Vitamin A	387IU	8%
Vitamin C	2mg	2%
Calcium	20mg	2%
Iron	1mg	6%