Lemon Butter Chicken
Pan-cooked to perfection, this lemon butter chicken is succulent and flavorful, with a sauce that’s both brightly flavored and deeply rich. It tastes like a restaurant entrée, but it’s easy to make at home!
Servings: 4
Ingredients
- 4 boneless skinless chicken breasts, about 6 oz. each (see note)
- 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- ½ teaspoon coarse ground black pepper
- ¾ cup chicken broth
- 2 tablespoons freshly squeezed lemon juice (zest the lemon first)
- 1 tablespoon cornstarch
- 1 teaspoon lemon zest
- ½ teaspoon dried thyme (or 1 ½ teaspoons fresh thyme, chopped)
- ¼ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- ¼ cup chopped fresh parsley (for garnish)
Instructions
- Place plastic wrap or a sheet of parchment paper over the chicken, and pound each chicken breast to an even thickness of ½ inch with a meat mallet or the heel of your hand. Pat the chicken dry with paper towels.4 boneless skinless chicken breasts, about 6 oz. each
- In a large bowl, combine flour, salt, paprika, pepper. One at a time, dredge both sides of each chicken cutlet in flour mixture.2 tablespoons all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon paprika, ½ teaspoon coarse ground black pepper
- Mix the chicken broth, lemon juice, cornstarch, lemon zest, thyme, and red pepper flakes (if using) in a 1 cup measuring cup until cornstarch is dissolved. Set aside.¾ cup chicken broth, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon cornstarch, 1 teaspoon lemon zest, ½ teaspoon dried thyme, ¼ teaspoon red pepper flakes
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 7 to 8 minutes on each side, or until golden brown and internal temperature reaches 165ºF. Remove the chicken from the pan, transferring it to a clean plate, and set aside.2 tablespoons olive oil, 3 tablespoons unsalted butter, divided
- Reduce the heat to medium-low and add the minced garlic to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.6 cloves garlic, minced
- Stir the chicken broth mixture to make sure cornstarch hasn’t settled, and pour the mixture into the skillet. Over medium heat, bring the mixture to a simmer, scraping any browned bits from the bottom of the pan, stirring constantly.
- Add the remaining 2 tablespoons of butter, and simmer until the butter melts.
- Nestle the chicken back into the skillet. Simmer for another 2 to 3 minutes, flipping the chicken so the sauce coats both sides, cooking until sauce thickens slightly and chicken is heated through.
- Sprinkle with fresh parsley before serving.¼ cup chopped fresh parsley
Notes
- Chicken: If the chicken breasts you buy are more like 12 oz. each, slice each one horizontally, then flatten. You can also substitute boneless skinless chicken thighs but they'll take slightly longer to cook (don't flatten them though).
- Storage: Leftover chicken and sauce can be refrigerated together for up to 3 days, or frozen for up to 3 months. Thaw in the refrigerator before reheating. For best results, simmer in a skillet to reheat until warmed through.
Nutrition
Serving: 1cutlet with sauce | Calories: 227kcal | Carbohydrates: 8g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 651mg | Potassium: 268mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 882IU | Vitamin C: 11mg | Calcium: 27mg | Iron: 1mg
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