Lemon Butter Chicken sounds like something only a restaurant could serve, yet you can have it on your table in 30 minutes or less. Perfectly juicy chicken from a weekday dinner to a weekday delight when coated in a rich, tangy sauce with an extra savory kick. Lemon Butter Chicken is a zesty and refreshing take on a classic dinner you come back to again and again. Serve it on top of pasta to make sure you taste every drop of that sauce!
Ingredients
- 4 (5-ounce) chicken breasts, pounded to an even 1/3-inch thickness
- salt, to taste
- 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 garlic, minced
- 1/2 cup low-sodium chicken broth
- 3 tablespoons lemon juice
- 1/2 teaspoon lemon zest
- 1 1/2 tablespoons fresh parsley, optional, minced
- spaghetti, optional, to taste, cooked and warm, for serving
Directions
Step 1 –Season both sides of the chicken with the salt and the pepper.
Step 2 –Place the flour in a shallow dish.
Step 3 –Dredge both sides of the chicken breasts in the flour, one at a time.
Step 4 –Heat a 12-inch skillet over medium-high heat.
Step 5 –Add the olive oil and 1 tablespoon of the butter to the skillet, and allow the butter to melt.
Step 6 –Add the chicken breasts in a single layer.
Step 7 –Sear the chicken until golden-brown on the bottom, about 4-5 minutes, then flip and continue to cook until chicken registers 165 degrees F in the thickest part, about 4-5 minutes.
Step 8 –Transfer the chicken to a plate, while leaving the excess oil in the pan.
Step 9 –Reduce the heat to medium, add the garlic and sauté until just lightly golden-brown, about 20 seconds.
Step 10 –Add the chicken broth, while scraping browned bits at the bottom of the skillet.
Step 11 –Pour in the lemon juice and bring the mixture to a simmer.
Step 12 –Reduce the heat slightly and let it simmer until the liquid has reduced by about half, about 2 minutes.
Step 13 –Add the remaining 3 tablespoons of the butter and the lemon zest to the skillet, stirring to melt the butter.
Step 14 –Return the chicken to the skillet and spoon the sauce over the chicken.
Step 15 –Garnish with the parsley and serve warm over the spaghetti.
