Lemon Butter Chicken
The simplest but tastiest chicken recipe yet! Pan-seared chicken breasts are coated with a bright, tangy, and rich lemon butter sauce that will leave you wanting more! A great recipe for busy weeknights. Serve it with orzo and asparagus to finalize the meal.
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 341 kcal
Ingredients
4 (5 oz) chicken breasts*, pounded to a 1/3-inch thickness
Salt and fresh-ground black pepper
1/3 cup all-purpose flour
1 Spoonful of olive oil
4 tablespoons of unsalted butter, sliced into 1 tablespoon of butter, split into 1 tablespoon of butter.
1 1/2 TSP of minced garlic
For chicken, 1/2 cup low-sodium broth
3 Spoonfuls of fresh lemon juice
1/2 Tsp of fresh lemon zest
1 1/2 Tbsp of minced fresh parsley (optional)
Instructions
1-Season chicken with salt and pepper on both sides.
2-Place flour in a shallow dish and then dredge both sides of the chicken breasts in flour, one at a time.
3-Heat a 12-inch skillet over medium-high heat.
4-Add the olive oil and 1 tablespoon of butter, melt the butter, and add the chicken breasts in a single layer.
5-Sear for around 5 min until the bottom is golden brown, then flip and continue cooking until the chicken in the middle is 165 degrees, about 4-5 minutes longer.
6-Place the chicken on a plate and leave it in a pan with a bit of excess oil.
7-Reduce to medium heat, add garlic and sauté for 20 seconds or until lightly golden brown, then pour in the broth of the chicken.
8-Pour the lemon juice, simmer the mixture, reduce the heat slightly, and simmer for about half, about 2 minutes until the liquid is reduced.
9-Add butter and lemon zest to the remaining 3 tablespoons and stir until the butter melts.
10-Put the chicken back into the skillet, cover the chicken with a spoonful of sauce and add the parsley to the garnish. Just serve it hot.
Recipe: Cooking Classy
Notes for Recipe
It was possible to use *2 (10 oz.) chicken breasts instead. Then just butterfly and halve the breasts to create 4 (cut through the thickness of the two large breasts).