Lemon Garlic Butter Chicken (Printable)

Golden chicken simmered in a zesty lemon garlic butter sauce, ready in 35 minutes flat.

# 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 (use gluten-free flour if needed)
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 (about 2 lemons)
09 - 1/2 cup low-sodium chicken broth
10 - 2 tablespoons freshly chopped parsley, for garnish

# How To Make It:

01 - Season chicken breasts evenly with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
02 - In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. Once the fat is hot, add chicken breasts and cook for 5 to 6 minutes per side until golden brown and cooked through. Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add the remaining 2 tablespoons butter to the skillet and sauté minced garlic for about 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. Let the sauce simmer for 3 to 4 minutes to reduce slightly.
05 - Return the chicken along with any accumulated juices to the skillet. Spoon the sauce over each piece and simmer for 2 to 3 minutes until heated through.
06 - Garnish with freshly chopped parsley and serve immediately, spooning extra sauce over each portion.

# Tips from dashanddishes:

01 -
  • The sauce comes together in minutes using the golden bits left in the pan, so every drop is packed with flavor
  • It looks and tastes like something from a nice restaurant but uses ingredients you probably already have
02 -
  • Crowding the pan drops the temperature and steams the chicken instead of searing it, so cook in two batches if your skillet is small
  • The fond, those browned bits stuck to the pan, is where most of the flavor lives, so do not skip scraping them up when you deglaze
03 -
  • Room temperature chicken sears more evenly than cold straight from the fridge, so let it sit out for fifteen minutes before cooking
  • Adding a pinch of red pepper flakes to the garlic butter gives the dish a subtle warmth that most people cannot identify but everyone notices

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