Lemon Garlic Butter Chicken (Print Version)
Pan-seared chicken in a rich lemon garlic butter sauce, ready in 35 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 for garnish
# Steps:
01 - Season chicken breasts with salt and pepper. Dredge lightly in flour, shaking off excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side until golden and cooked through. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the skillet and sauté garlic for 1 minute until fragrant.
04 - Stir in lemon zest, lemon juice, and chicken broth, scraping up any browned bits from the bottom of the pan. Simmer for 3 to 4 minutes.
05 - Return chicken and any accumulated juices to the skillet. Spoon sauce over each piece and simmer for 2 to 3 minutes. Garnish with fresh parsley and serve immediately with extra sauce spooned over the top.
# Expert Tips:
01 -
- The sauce comes together in the same pan so every drop of flavor stays exactly where it belongs
- It tastes like something from a restaurant but uses ingredients already sitting in your fridge
02 -
- Crowding the pan drops the temperature and steams the chicken instead of searing it so cook in batches if your skillet is small
- Letting the garlic go past golden into brown turns it bitter and ruins the whole sauce
03 -
- Zest your lemon before juicing it because it is nearly impossible to zest a squeezed lemon
- A cold pan is the enemy of a good sear so make sure that skillet is properly hot before the chicken goes in