Description
This Lemon Butter Chicken is a quick and flavorful main-course dish featuring tender seared chicken breasts simmered in a luscious lemon butter sauce with garlic and herbs. Ready in under 30 minutes, it’s perfect for busy weeknights or special occasions. The velvety sauce, brightened with fresh lemon juice and zest, pairs wonderfully with rice, pasta, or steamed vegetables.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
For the Lemon Butter Sauce
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- Zest of 1 lemon
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- 1 tablespoon chopped fresh parsley (plus more for garnish)
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- Sear the Chicken: Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and foamy, add the chicken breasts. Sear for 3-4 minutes per side until golden brown and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
- Sauté the Garlic: In the same skillet, lower the heat to medium and add the remaining 2 tablespoons of butter. Add minced garlic and cook, stirring, for 30 seconds until fragrant.
- Prepare the Sauce: Stir in chicken broth, lemon juice, lemon zest, and oregano. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce cook for 2-3 minutes to reduce slightly.
- Finish & Serve: Return the seared chicken breasts and any accumulated juices to the skillet. Simmer in the sauce for an additional 2-3 minutes to heat through and allow the flavors to meld. Sprinkle with fresh parsley and serve immediately, spooning sauce over the chicken.
Notes
- Pound the chicken breasts to even thickness for the most uniform cooking.
- Substitute boneless skinless thighs, adjusting cook time as needed.
- Add extra lemon slices to the pan for a bright garnish and added flavor.
- For a dairy-free version, use olive oil instead of butter.
