Lemon Garlic Butter Chicken (Printable View)
Golden chicken in a bright lemon garlic butter sauce, ready in 35 minutes.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - Salt and black pepper, to taste
→ Coating & Sautéing
03 - 1/2 cup all-purpose flour
04 - 2 tablespoons olive oil
05 - 3 tablespoons unsalted butter, divided
→ Lemon Garlic Sauce
06 - 4 garlic cloves, minced
07 - Zest of 1 lemon
08 - 1/4 cup fresh lemon juice (about 2 lemons)
09 - 1/2 cup low-sodium chicken broth
10 - 2 tablespoons freshly chopped parsley, for garnish
# How To Make It:
01 - Season chicken breasts with salt and pepper. Dredge lightly in flour, shaking off excess.
02 - In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. Once hot, add chicken breasts. Cook for 5–6 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
03 - Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Sauté garlic for 1 minute until fragrant.
04 - Stir in lemon zest, lemon juice, and chicken broth, scraping browned bits from the pan. Simmer for 3–4 minutes.
05 - Return chicken and any accumulated juices to the skillet, spoon sauce over, and simmer 2–3 minutes.
06 - Garnish with fresh parsley and serve immediately, spooning extra sauce over each piece.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a proper restaurant kitchen
- It is the kind of meal that makes people pause mid-bite and ask what you put in it
02 -
- Crowding the pan drops the temperature and steams the chicken instead of searing it, so cook in batches if your skillet is not big enough
- The difference between a good sauce and a great one is scraping up those browned bits, so do not skip that step
03 -
- Room temperature chicken sears more evenly than cold straight from the fridge, so let it sit out for fifteen minutes before cooking
- Zest your lemon before juicing it because once the fruit is squeezed it becomes nearly impossible to get a clean zest