Lemon Butter Chicken Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
447 kcal
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Course
Main Course, Dinner
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Cuisine
French, American, Italian-American Fussion
Lemon Butter Chicken Recipe
Description
The preparation begins by slicing large chicken breasts thinly, seasoning them, and dredging in flour mixed with salt and pepper. The chicken is pan-fried in olive oil over medium heat until browned on both sides and nearly cooked through, then set aside.
Garlic is cooked gently in the same pan, then chicken stock is added and reduced by half over high heat. Fresh lemon zest and juice alongside unsalted butter are stirred in to create a smooth, flavorful sauce. The chicken is returned to the pan and cooked briefly to integrate with the sauce.
The finished dish combines crispy browned chicken edges with a tangy, buttery sauce enriched by garlic and lemon. Serving with optional fresh parsley adds color and mild herbal notes. This plate acts as a straightforward, flavorful entrée suitable alongside vegetables or grains.
Make-ahead instructions allow holding the dish warm in sauce for a short time before serving. It can be refrigerated up to four days or frozen for up to three months, with gentle reheating recommended to preserve texture. Garlic powder can substitute fresh garlic if desired, with slightly adjusted cooking steps. Pounding chicken slices lightly can ensure even cooking.
Ingredients
- 2 chicken breast 12 to 14 ounces each
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 garlic thinly sliced, cloves
- 1 ½ cups chicken stock
- 4 tablespoons butter unsalted
- lemon about 3 to 4 tablespoons, juice of 1
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
- parsley optional, minced fresh, for garnish
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
- The recipe can be prepared up to 30 minutes ahead and kept warm over low heat before serving.
- Store leftovers covered in the refrigerator for up to 4 days; freeze for up to 3 months. Thaw frozen portions in the refrigerator for 1 day before reheating.
- Reheat gently in a saucepan with a small amount of water over low to medium heat for 6-8 minutes until hot.
- If using garlic granules or powder instead of fresh garlic, add it directly into the stock and whisk without cooking it first.
- Optionally, lightly pound chicken slices with a mallet for more even thickness and cooking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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