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Lemon Butter Chicken

A delightful fusion of zesty citrus and rich butter transforms simple chicken breasts into an irresistible dish. Pan-seared to a golden finish, each piece is bathed in a vibrant lemon-butter sauce. Ideal for fast-paced evenings, this recipe pairs wonderfully with orzo and lightly steamed asparagus for a well-rounded meal.
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Ingredients

  • 1/2 cup low-sodium chicken broth
  • 4 tablespoons unsalted butter cut into 1-tablespoon portions, divided
  • 1 1/2 tablespoons minced fresh parsley optional
  • 1 tablespoon olive oil
  • 1/2 teaspoon freshly grated lemon zest
  • 1 1/2 teaspoons minced garlic
  • 4 5 oz boneless, skinless chicken breasts, pounded to 1/3-inch thickness
  • Salt and freshly ground black pepper to taste
  • 1/3 cup all-purpose flour
  • 3 tablespoons fresh lemon juice

Instructions

  • Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
  • In a shallow dish, spread the flour and lightly dredge each chicken breast, coating both sides evenly.
  • Preheat a 12-inch skillet over medium-high heat. Add the olive oil along with 1 tablespoon of butter. Once the butter has melted, place the chicken in the skillet in a single layer.
  • Sear the chicken until the underside turns golden brown, approximately 4 to 5 minutes. Flip and continue cooking on the opposite side until the internal temperature reaches 165°F (74°C), another 4 to 5 minutes.
  • Transfer the cooked chicken to a plate, retaining any residual oil and browned bits in the pan.
  • Lower the heat to medium and add the garlic. Sauté for about 20 seconds, just until fragrant and lightly golden. Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom.
  • Stir in the fresh lemon juice and bring the mixture to a gentle simmer. Allow it to reduce by roughly half, which should take about 2 minutes.
  • Add the remaining 3 tablespoons of butter and lemon zest to the pan, stirring until the butter has fully melted into the sauce.
  • Return the chicken to the skillet and spoon the warm sauce generously over each piece. If desired, finish with a sprinkle of freshly minced parsley before serving.
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Notes

Alternatively, 2 large (10 oz) chicken breasts may be used. Simply butterfly each breast by slicing through its thickness and dividing into two, yielding four evenly sized portions.