Weeknight Lemon Chicken Breasts
User Reviews
5.0
162 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Course
Main Course
Weeknight Lemon Chicken Breasts
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So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!
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Ingredients
- 4 small boneless skinless chicken breasts about 1 1/2 pounds
- Kosher salt and freshly ground black pepper to taste
- 1 ½ tablespoons canola oil
- 2 tablespoons unsalted butter divided
- 3 cloves garlic minced
- ½ medium shallot diced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Season chicken with salt and pepper, to taste.
- Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
- Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
- Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
162 reviews
Excellent
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