Weeknight Lemon Chicken Breasts
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
This recipe begins by seasoning chicken breasts with salt and pepper, then searing them in canola oil over medium heat to develop a golden crust. They cook covered on reduced heat to reach a safe internal temperature, ensuring juiciness without drying.
After the chicken is set aside, a sauce is made in the same skillet by melting butter and sautéing aromatics including garlic, shallot, and fresh rosemary. Flour is added and cooked briefly to build a roux, which thickens the sauce once chicken stock is whisked in. The sauce is brought to a boil and reduced for thickness.
Freshly squeezed lemon juice and remaining butter finish the sauce, providing brightness and richness to balance the savory and herbaceous flavors. The chicken returns to the pan to warm in the sauce before serving.
This dish works well as a weeknight meal, pairing nicely with simple side vegetables or grains. Cooking the chicken covered during the second sear keeps it moist, while the lemon-based sauce adds a fresh note without complexity.
Ingredients
- 4 chicken breast about 1 1/2 pounds, small, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 ½ tablespoons canola oil
- 2 tablespoons butter divided, unsalted
- 3 cloves garlic minced
- ½ shallot diced, medium
- 2 teaspoons rosemary chopped, fresh
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons lemon juice freshly squeezed
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.
User Reviews
Overall Rating
5
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