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Lemon Butter Chicken

A crispy on the outside, tender on the inside chicken dish bathed in tangy, buttery lemon sauce that's perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (approximately 1.5-2 lbs)
  • to taste Salt and pepper
  • 1/4 cup all-purpose flour (for dredging)
  • 1/4 cup unsalted butter (divided)
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 2 pieces lemons (juice and zest)
  • 1 teaspoon dried thyme (or fresh if you have it)
  • to taste Fresh chopped parsley (for garnish)

Method
 

Preparation
  1. Season the chicken breasts with salt and pepper, then lightly dredge them in flour, shaking off any excess.
Cooking
  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the chicken and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  2. In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic and cook until fragrant, about 1 minute.
  3. Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the skillet.
  4. Mix in the lemon juice, zest, and dried thyme. Taste and adjust seasonings as needed.
  5. Return the chicken to the skillet and spoon the sauce over the top. Let it simmer for another 2-3 minutes to soak in the flavors.
  6. Sprinkle with fresh parsley before serving, and enjoy!

Notes

Substitutions are Key: If you’re out of chicken breasts, you can substitute with thighs or even fish. Just adjust the cooking time accordingly. Timing Matters: Be sure to avoid overcooking the chicken, which is perfectly done when the internal temperature reaches 165°F (74°C). Avoid Common Mistakes: Don’t skip the deglazing step – it's essential for a rich flavor in your sauce. For storing, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently on the stovetop over low heat.