Lemon Butter Chicken
This delightful dish combines succulent chicken with a rich lemon-butter sauce, creating a refreshing and comforting meal.
Ingredients
- 4 (5 oz) chicken breasts, pounded to 1/3-inch thickness
- Salt and freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, sliced into 1 tablespoon pieces, divided
- 1 1/2 teaspoons minced garlic
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon fresh lemon zest
- 1 1/2 tablespoons minced fresh parsley (optional)
Instructions
- Season both sides of the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off excess.
- Heat a 12-inch skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter is sizzling, add chicken breasts in a single layer.
- Sear without moving for 4-5 minutes until golden brown. Flip and cook until the internal temperature reaches 165°F, about another 4-5 minutes. Transfer chicken to a plate.
- Reduce heat to medium and add minced garlic to the skillet. Sauté for about 20 seconds until lightly golden.
- Pour in chicken broth, scraping browned bits from the bottom of the pan. Add lemon juice and bring to a gentle simmer, reducing slightly for about 2 minutes.
- Stir in remaining 3 tablespoons of butter and lemon zest until melted. Return chicken to skillet, spooning sauce over the tops.
- Garnish with minced parsley if desired and serve warm.
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Notes
This dish pairs well with rice, vegetables, or a fresh salad!