Lemon Butter Chicken Recipe
This simple-to-prepare Lemon Butter Chicken Recipe features lightly browned chicken breast simmered in a rich citrusy butter sauce.
Ingredients
- 2 chicken breasts, 12 to 14 ounces each
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 thinly sliced garlic cloves
- 1 ½ cups chicken stock
- 4 tablespoons unsalted butter
- juice of 1 lemon, about 3 to 4 tablespoons
- coarse salt and freshly cracked pepper to taste
- minced fresh parsley for garnish, optional
Instructions
- Slice the chicken breasts in half widthwise.
- Whisk together the flour with salt and pepper in a cake, pie tin, or a shallow bowl.
- Heat oil in a large non-stick frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn, which takes about 1 ½ to 2 minutes.
- Season the chicken breasts on both sides with salt and pepper.
- In batches dredge a chicken breast in the flour on both sides and pat off any excess.
- Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned and almost cooked through.
- Set the chicken to the side on a plate.
- Turn the heat down to low, stir in the garlic, and cook while stirring for 1 to 2 minutes.
- Pour in chicken stock and cook over high heat for 4 to 5 minutes or until the amount of liquid is reduced by one half.
- Stir in the lemon zest, lemon juice, butter, salt, and pepper over low heat until the butter is melted.
- Add the chicken back in and cook for 2-4 minutes to finish cooking it and heating it up.
- Garnish with optional minced fresh parsley
Notes
Make-Ahead: You can make this recipe up to 30 minutes ahead. Just keep warm in the sauce over low heat before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. It will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of lemon butter chicken to a saucepan and a few tablespoons of water. Cook over low to medium heat until hot, about 6-8 minutes.
If using garlic granules or powder, there is no need to cook it. Once you add the chicken stock, simply whisk it into the pan.
Optionally lightly pound each sliced chicken breast with a mallet and set aside.
Nutrition
Calories: 447kcalCarbohydrates: 16gProtein: 28gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 105mgSodium: 262mgPotassium: 545mgFiber: 0.5gSugar: 2gVitamin A: 387IUVitamin C: 2mgCalcium: 20mgIron: 1mg