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Lemon Butter Chicken

This Lemon Butter Chicken recipe strikes the perfect balance between tart and creamy, enveloping juicy chicken breasts in a rich, buttery lemon sauce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts The main protein in this dish, offering a tender and juicy texture when cooked properly.
  • 1 teaspoon Kosher salt Enhances the natural flavors of the chicken and sauce.
  • 1 teaspoon freshly cracked black pepper Adds subtle spice and depth to the seasoning.
  • 2 tablespoons extra-virgin olive oil Provides moisture and aids in browning the chicken for a flavorful crust.
  • 1/2 cup all-purpose flour Creates a light coating that helps achieve a crispy exterior.
  • 4 tablespoons unsalted butter Adds richness and a creamy texture to the sauce.
  • 2 cloves garlic cloves, minced Introduces a fragrant and savory element to the dish.
  • 2 slices lemon Offers a bright, tangy flavor that contrasts wonderfully with the buttery sauce.
  • 2 tablespoons freshly squeezed lemon juice Essential for a zing of acidity and brightness in the dish.
  • 2 tablespoons Chopped fresh parsley Provides a fresh, vibrant color and earthy flavor when serving.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Use a meat mallet to pound the chicken breasts to an even thickness, then season with salt and pepper.
Cooking
  1. In a skillet over medium heat, pour in the olive oil until hot.
  2. Coat each chicken breast in flour, shaking off the excess before placing them in the skillet.
  3. Cook in batches for 3-4 minutes on each side until golden brown, then transfer to a baking dish.
  4. In the same skillet, melt the butter and sauté the minced garlic for about 30 seconds, then add lemon slices and juice, cooking for 2-3 minutes.
  5. Pour the lemon-butter mixture over the chicken in the baking dish.
  6. Place in the oven and bake for 15-20 minutes until the internal temperature reaches 165 degrees F.
  7. Remove from the oven and sprinkle with fresh parsley before serving.

Notes

Store leftover Lemon Butter Chicken in an airtight container in the refrigerator for up to three days. For longer storage, freeze cooked chicken in an airtight container for up to three months.