Lemon Garlic Butter Chicken (Printable)
Golden chicken breasts in a zesty 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 Make It:
01 - Season chicken breasts with salt and pepper. Dredge lightly in flour, shaking off excess.
02 - In a large skillet over medium-high heat, add olive oil and 1 tablespoon butter. Once hot, add chicken breasts. Cook for 5–6 minutes per side, until golden and cooked through. Transfer to a plate and tent with foil.
03 - Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Sauté garlic for 1 minute until fragrant.
04 - Stir in lemon zest, lemon juice, and chicken broth, scraping browned bits from the pan. Simmer for 3–4 minutes.
05 - Return chicken and any accumulated juices to the skillet, spoon sauce over, and simmer 2–3 minutes.
06 - Garnish with fresh parsley and serve immediately, spooning extra sauce over each piece.
# Expert Suggestions:
01 -
- The sauce comes together in the same pan so every drop carries that golden fond flavor
- It looks and tastes like a restaurant dish 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 batches if needed
- Using bottled lemon juice makes the sauce taste flat and sharp compared to the bright layered flavor of fresh
03 -
- Let the chicken rest for two minutes before slicing so the juices redistribute instead of running onto the cutting board
- Zest the lemon before juicing it because it is nearly impossible the other way around