Lemon Butter Chicken Recipe
This Lemon Butter Chicken Recipe is a zesty, buttery delight with juicy chicken breasts and garlic, perfect for easy weeknight dinners or impressing guests!
Servings: 2 servings
Ingredients
- 2 chicken breasts (12 to 14 ounces each)
- 1 cup all-purpose flour
- 4 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1 cup chicken stock
- 4 tablespoons unsalted butter
- 3 to 4 tablespoons lemon juice juice of 1 lemon
- coarse salt and freshly cracked pepper to taste
- minced fresh parsley for garnish (optional)
Instructions
- Place the chicken breasts between two pieces of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness, about ¾ inch. Season both sides with coarse salt and freshly cracked pepper.
- In a shallow dish, add the all-purpose flour. Dredge each chicken breast in the flour, shaking off any excess.
- Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through (internal temperature 165°F/75°C). Remove chicken and set aside.
- Add the sliced garlic to the same skillet and sauté for about 1 minute until fragrant and lightly golden.
- Pour in the chicken stock and scrape up any browned bits from the pan. Let the stock simmer for a few minutes.
- Reduce heat to low. Add the unsalted butter and lemon juice to the skillet. Stir until the butter melts and the sauce is combined. Season with salt and pepper to taste.
- Return the chicken breasts to the skillet and spoon the lemon butter sauce over them. Simmer for 2-3 minutes to absorb the flavors.
- Remove from heat and garnish with minced fresh parsley if desired. Serve over rice, pasta, or with steamed vegetables.
Equipment
- Large skillet or frying pan
- Meat Mallet or Rolling Pin
- Measuring Cups and Spoons
- Cutting board and knife
- Spatula or tongs
Notes
- For a gluten-free version, substitute all-purpose flour with gluten-free flour.
- You can use ghee or coconut oil instead of olive oil for different flavors.
- Plant-based butter can be used to make this recipe dairy-free.
- Add a splash of white wine to the sauce for more depth.
- Leftovers can be refrigerated for 3 days or frozen for up to 3 months; reheat gently to retain moisture.