Lemon Garlic Butter Chicken (Printer-friendly)
Pan-seared chicken in a bright lemon garlic butter sauce with fresh herbs, ready in under 40 minutes.
# What You’ll 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
09 - 1/2 cup low-sodium chicken broth
10 - 2 tablespoons freshly chopped parsley
# How to Make It:
01 - Season chicken breasts evenly with salt and pepper. Dredge each piece lightly in flour, shaking off any excess to ensure an even, thin coating.
02 - Heat a large skillet over medium-high heat and add olive oil with 1 tablespoon of butter. Once the fat is shimmering, add the chicken breasts. Sear for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and tent loosely with foil to retain heat.
03 - Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the skillet and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it brown.
04 - Stir in the lemon zest, lemon juice, and chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the sauce to simmer for 3 to 4 minutes until it begins to reduce slightly.
05 - Return the chicken and any accumulated juices to the skillet. Spoon the sauce over each piece and simmer for 2 to 3 minutes so the chicken absorbs the flavors.
06 - Scatter the freshly chopped parsley over the chicken and serve immediately, spooning extra sauce from the skillet over each portion.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a proper bistro
- It uses pantry staples you probably already have sitting around
02 -
- Resist the urge to move the chicken while it sears or you will not get that golden crust
- Scraping the browned bits from the pan is not optional, that is where half the flavor lives
03 -
- Pound the chicken to even thickness before cooking so the thick end does not dry out while the thin end finishes
- Zest the lemon before juicing it, since it is nearly impossible to zest a squeezed lemon