Lemon Butter Chicken Breasts
Recipes Chicken Main Dish Quick and Easy
Description
There's no long cook or prep time in this recipe. It's very basic, quick and simple and is perfect to prepare for a weeknight meal. Serve it with pasta, mashed potatoes or rice and perhaps a salad.
Ingredients
4 - 5 oz. chicken breasts, pounded to 1/3 inch thickness*
salt and freshly ground black pepper, to taste
1/3 c. all-purpose flour
1 T. olive oil
4 T. unsalted butter, sliced into 1 T. pieces, divided
1 1/2 t. minced garlic
1/2 c. low-sodium chicken stock/broth
3 T. freshly squeezed lemon juice
1/2 t. fresh lemon zest
1 1/2 T. minced fresh parsley, if desired
Directions
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Season both sides of chicken with salt and pepper. Place flour in a shallow dish; dredge both sides of each chicken breast in flour.
Heat a 12 inch skillet over medium-high heat; add olive oil and 1 T. butter; let butter melt; in a single layer, add in chicken breasts. Sear until golden brown on bottom, about 4 - 5 minutes; flip; cook until chicken registers 165 degrees in center, about 4 - 5 minutes. Transfer chicken to a plate, leaving excess oil in skillet.
Reduce heat to medium; add garlic; saute 20 seconds, or until just lightly golden brown; pour in chicken stock/broth while scraping up browned bits.
Pour in lemon juice; bring mixture to a simmer; reduce heat slightly; simmer until liquid has reduced by about half, about 2 minutes. Add in remaining 3 T. butter and lemon zest; stir to melt butter.
Return chicken to skillet; spoon sauce over chicken.
Serve warm, garnished with parsley, if desired.
4 servings.
*2 - 10 oz. chicken breasts may be substituted. Butterfly and halve the breasts by cutting through the thickness of the 2 large breasts, creating 4.