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Lemon Butter Chicken



Lemon Butter Chicken


Lemon Butter Chicken is a must try recipe! I’m all about lemon chicken so when you add a butter pan sauce to the mix you know it’s going to be unbelievably tasty. And not only that this chicken is so easy to make and it will come together in no time, making it the perfect dish to serve any day of the week.  

Chances are this is a recipe you’ll want on repeat! I love skillet chicken dinners, I mean when you’ve got time a roasted lemon chicken is a good option too but the simplicity of this recipe and that buttery sauce is what makes me favor this recipe more. I could eat that pan sauce by the spoonful!

Those browned bits from the bottom of the pan give it great depth of flavor and the chicken broth helps scrape those up while giving it a good pan sauce consistency. Then the lemon adds the perfect flavor pairing for chicken and the butter makes it nice and rich. You just need to try it!

Ingredients for this Lemon Chicken

Salt and freshly ground black pepper
4 (5 oz) chicken breasts*, pounded to an even 1/3-inch thickness
1 Tbsp olive oil
1/3 cup all-purpose flour
1 1/2 tsp minced garlic
4 Tbsp unsalted butter, sliced into 1 Tbsp pieces, divided
1/2 cup low-sodium chicken broth
1/2 tsp fresh lemon zest
3 Tbsp fresh lemon juice
1 1/2 Tbsp minced fresh parsley (optional)

Instructions

  1. Season both sides of chicken with salt and pepper.
  2. Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
  3. Heat 12-inch skillet over medium-high heat.
  4. Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer.
  5. Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
  6. Transfer chicken to a plate while leaving any little bit of excess oil in pan.
  7. Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
  8. Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
  9. Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter. 
  10. Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

This article is adapted from this site.

#chikenwings #chickens
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