Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
This is going to be a great addition to your weeknight meal – easily come together and taste amazing! Lemon Butter Chicken is excellent to serve any time, any day. Pretty sure everyone will surely enjoy this mouthwatering dish!
Ingredients
4 (5 oz) chicken breasts, pounded to an even 1/3-inch thickness
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 tbsp olive oil
4 tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
1 1/2 tsp minced garlic
1/2 cup low-sodium chicken broth
3 tbsp fresh lemon juice
1/2 tsp fresh lemon zest
1 1/2 tbsp minced fresh parsley (optional)
How to make Lemon Butter Chicken
Step 1: Season with salt and pepper each side of the chicken.
Step 2: In a shallow dish, add the flour. Then, coat the chicken breasts on both sides.
Step 3: Add olive oil and a tbsp butter on a heated 12-inch skillet over medium-high heat.
Step 4: Allow the butter to melt before adding in a single layer the chicken breasts.
Step 5: Sear for about 4 to 5 minutes or until the bottom is golden brown. Turn and cook for 4 to 5 minutes more or until the chicken reaches 165 degrees in the middle.
Step 6: Place the cooked chicken on a plate and leave a little amount of oil in the pan.
Step 7: Adjust the heat to medium heat. And saute the garlic for about 20 seconds or until about golden brown. Pour in the chicken broth and scrape the brown bits from the sides and bottom of the pan.
Step 8: Add in the lemon juice and bring to a simmer. Decrease the heat a bit and simmer for about 2 minutes or until the liquid has lessened by half.
Step 9: Then, stir in the rest of the 3 tbsp butter and lemon zest until the butter has melted.
Step 10: Place the chicken back in the skillet. Spoon the sauce over the chicken.
Step 11: Garnish with parsley before serving.
Notes:
You can use two 10-ounces chicken breasts in place of the 5-ounces breasts. All you have to do is a butterfly and cut them in half to make 4 pieces.
Nutrition Facts:
Amount Per Serving: Calories 341Calories | Fat 19g29% | Saturated Fat 8g50% | Cholesterol 121mg40% | Sodium 176mg8% | Potassium 572mg16% | Carbohydrates 9g3% | Protein 32g64% | Vitamin A 515IU10% | Vitamin C 8.3mg10% | Calcium 10mg1% | Iron 1.2mg7%
Ingredients
- 4 (5 oz) chicken breasts, pounded to an even 1/3-inch thickness
- Salt and freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 tbsp olive oil
- 4 tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
- 1 1/2 tsp minced garlic
- 1/2 cup low-sodium chicken broth
- 3 tbsp fresh lemon juice
- 1/2 tsp fresh lemon zest
- 1 1/2 tbsp minced fresh parsley (optional)
Instructions
Step 1: Season with salt and pepper each side of the chicken.
Step 2: In a shallow dish, add the flour. Then, coat the chicken breasts on both sides.
Step 3: Add olive oil and a tbsp butter on a heated 12-inch skillet over medium-high heat.
Step 4: Allow the butter to melt before adding in a single layer the chicken breasts.
Step 5: Sear for about 4 to 5 minutes or until the bottom is golden brown. Turn and cook for 4 to 5 minutes more or until the chicken reaches 165 degrees in the middle.
Step 6: Place the cooked chicken on a plate and leave a little amount of oil in the pan.
Step 7: Adjust the heat to medium heat. And saute the garlic for about 20 seconds or until about golden brown. Pour in the chicken broth and scrape the brown bits from the sides and bottom of the pan.
Step 8: Add in the lemon juice and bring to a simmer. Decrease the heat a bit and simmer for about 2 minutes or until the liquid has lessened by half.
Step 9: Then, stir in the rest of the 3 tbsp butter and lemon zest until the butter has melted.
Step 10: Place the chicken back in the skillet. Spoon the sauce over the chicken.
Step 11: Garnish with parsley before serving.
Notes:
You can use two 10-ounces chicken breasts in place of the 5-ounces breasts. All you have to do is a butterfly and cut them in half to make 4 pieces.
Nutrition Facts:
