Lemon Garlic Butter Chicken (Printable)

Pan-seared chicken in a bright lemon garlic butter sauce, ready in 35 minutes.

# 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 Cook:

01 - Season chicken breasts evenly with salt and pepper. Dredge each piece lightly in flour, shaking off any excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the fat is shimmering, add the 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 swirl to melt. Add minced garlic and sauté for about 1 minute until fragrant, taking care not to brown.
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 and any accumulated juices to the skillet. Spoon the sauce over each piece and simmer for 2 to 3 minutes until the chicken is warmed through and well coated.
06 - Scatter freshly chopped parsley over the chicken and serve immediately, spooning extra sauce from the pan over each portion.

# Expert Advice:

01 -
  • The sauce comes together in the same pan which means maximum flavor and minimum cleanup
  • It tastes like something from a restaurant but uses ingredients you probably already have
02 -
  • Do not move the chicken around while it sears or you will not get that caramelized crust that makes the dish special
  • The sauce will look thin at first but it thickens just enough in those final few minutes of simmering
03 -
  • Let the butter and oil get properly hot before adding the chicken or the flour coating will absorb the fat instead of crisping up
  • Use a microplane zester for the lemon peel because it catches only the flavorful outer layer and avoids the bitter white pith underneath

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