Description
A simple and flavorful Lemon Butter Chicken recipe featuring juicy, pan-seared chicken breasts cooked in a tangy lemon and garlic butter sauce. This dish is perfect for a quick, elegant weeknight dinner or a special occasion meal.
Ingredients
Scale
Chicken
- 4 pieces boneless, skinless chicken breasts (About 1.5 pounds)
- Salt, to taste
- Black pepper, to taste
Sauce
- 4 tablespoons unsalted butter (divided)
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- Juice of 2 lemons (about 1/4 cup)
- Zest of 1 lemon
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Garnish
- Fresh parsley, chopped
Instructions
- Prepare and season chicken: Pat the chicken breasts dry thoroughly using paper towels. Season both sides generously with salt and black pepper to enhance flavor and help create a golden crust during cooking.
- Sear the chicken: Heat 2 tablespoons of unsalted butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5 to 7 minutes without moving, until the bottom side is golden brown and releases easily from the pan.
- Add garlic and sauté: Flip the chicken breasts over carefully. Add the minced garlic to the skillet, sautéing it for 1 to 2 minutes until fragrant but not burnt, infusing the chicken with a deep garlic aroma.
- Add liquids and lemon: Pour in the chicken broth, freshly squeezed lemon juice, and lemon zest. Stir gently to combine and bring the mixture to a simmer, allowing the flavors to meld.
- Simmer covered: Reduce the heat to medium-low and cover the skillet. Let the chicken cook for 10 to 12 minutes, or until the internal temperature reaches 165°F (75°C), ensuring the chicken is cooked through and tender.
- Remove chicken and set aside: Carefully transfer the chicken breasts to a plate and cover loosely to keep warm.
- Reduce and enrich sauce: Increase the heat to medium-high and let the sauce simmer uncovered for a couple of minutes to thicken slightly. Stir in the remaining 2 tablespoons of butter until melted, enriching the sauce with creaminess.
- Season and finish sauce: Stir in dried thyme and adjust seasoning with additional salt and pepper as needed. Return the chicken to the skillet, spooning the sauce generously over each piece to coat.
- Serve: Plate the lemon butter chicken hot, garnished with freshly chopped parsley for a burst of color and freshness. Enjoy immediately.
Notes
- For juicier chicken, brine the breasts in saltwater for 15-30 minutes before cooking.
- Use fresh lemons for the best flavor in the sauce; bottled lemon juice can be substituted but may alter taste.
- To make this dish gluten-free, ensure the chicken broth is gluten-free certified.
- Fresh thyme can be substituted for dried at a 3:1 ratio (3 tablespoons fresh for 1 teaspoon dried).
- Leftovers store well covered in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (approx. 6 oz)
- Calories: 360
- Sugar: 1.5 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: lemon butter chicken, chicken breast recipe, easy chicken dinner, lemon garlic chicken, skillet chicken, weeknight dinner
