Lemon Butter Chicken
Lemon Butter Chicken is a versatile, flavorful dish that pairs zesty lemon with creamy butter in a luscious sauce. Its rich history and adaptability make it a favorite in home kitchens and gourmet menus alike.
Ingredients
- 4 boneless skinless chicken breasts, halved lengthwise
- Kosher salt and freshly ground black pepper to taste
- 2 to 3 tablespoons of extra-virgin olive oil
- 3/4 cup of all-purpose flour
- 4 tablespoons of unsalted butter
- 2 cloves of garlic minced
- 1 lemon sliced thinly
- 1/4 cup of fresh lemon juice
- Chopped fresh parsley for garnish
Instructions
- Preheat your oven to 350°F.
- Use a meat tenderizer to pound the chicken breasts to an even thickness. Season both sides with 1 teaspoon of salt and 1 teaspoon of pepper.
- Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Dredge each chicken breast in the flour, ensuring it is fully coated, then shake off any excess flour.
- Place the chicken breasts in the pan, cooking for 3 to 4 minutes on one side. Flip them and cook for an additional 3 minutes. You may need to do this in batches. Once cooked, transfer the chicken to a baking dish and repeat with any remaining chicken, adding more olive oil if needed.
- Once all the chicken is cooked, reduce the heat to medium-low and add the butter to the skillet. Stir in the garlic and cook for 30 seconds. Add the lemon slices and lemon juice, cooking for 2 to 3 minutes while flipping the lemon slices in the pan. Season with a pinch of salt and pepper. Pour the lemon-butter sauce over the chicken in the baking dish.
- Bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from the oven and sprinkle with fresh parsley. Serve immediately.