Lemon Butter Chicken
Lemon Butter Chicken is more than just a meal—it’s a celebration of flavors. The combination of tangy lemon, creamy butter, and tender chicken makes it a beloved favorite. For your next special dinner, consider serving this crowd-pleasing dish—it's sure to be a hit!
Servings 4
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
- Season chicken with salt and pepper on both sides.
- Place flour in a shallow dish and then dredge both sides of the chicken breasts in flour, one at a time.
- Heat a 12-inch skillet over medium-high heat.
- Add the olive oil and 1 tablespoon of butter, melt the butter, and add the chicken breasts in a single layer.
- 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.
- Place the chicken on a plate and leave it in a pan with a bit of excess oil.
- Reduce to medium heat, add garlic and sauté for 20 seconds or until lightly golden brown, then pour in the broth of the chicken.
- Pour the lemon juice, simmer the mixture, reduce the heat slightly, and simmer for about half, about 2 minutes until the liquid is reduced.
- Add butter and lemon zest to the remaining 3 tablespoons and stir until the butter melts.
- 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.
Notes
- 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