Lemon Butter Chicken
This Lemon Butter Chicken is a succulent and flavorful dish that combines the bright tanginess of lemon with rich, creamy butter. It’s perfect for a weeknight dinner but impressive enough for entertaining.
Equipment
- 1 large skillet
- 1 measuring spoons
- 1 measuring cups
- 1 tongs
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- ¼ cup all-purpose flour
- to taste salt
- to taste pepper
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 1 piece lemon, zest Zest of 1 lemon.
- ¼ cup fresh lemon juice About 2 lemons.
- 1 tablespoon fresh parsley, chopped For garnish.
Instructions
- Season the chicken breasts with salt and pepper, then dredge each chicken breast in flour, shaking off any excess.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and place on a plate.
- In the same skillet, add the remaining tablespoon of butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping the bottom of the pan to deglaze it. Add the lemon zest and lemon juice and stir to combine.
- Return the chicken to the skillet, spooning the sauce over the top. Reduce the heat to low and let it simmer for about 5 minutes to allow the flavors to meld.
- Serve the chicken hot, drizzled with the sauce and garnished with chopped parsley.
Notes
You can serve this dish over rice, quinoa, or alongside steamed vegetables for a complete meal.
Adjust the amount of lemon juice to suit your taste - for a tangier flavor, add more lemon juice.
Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving again.