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Test Kitchen Approved

Lemon Butter Chicken

30-MinutesChickenDinner

Time: 30 minutes

Yield: 4 servings

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About

Lemon Butter Chicken sounds like something only a restaurant could serve, yet you can have it on your table in 30 minutes or less. Perfectly juicy chicken from a weekday dinner to a weekday delight when coated in a rich, tangy sauce with an extra savory kick. Lemon Butter Chicken is a zesty and refreshing take on a classic dinner you come back to again and again. Serve it on top of pasta to make sure you taste every drop of that sauce!

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Ingredients

  • 4 (5-ounce) chicken breasts, pounded to an even 1/3-inch thickness
  • salt, to taste
  • ground black pepper, to taste
  • 1/3 cup all-purpose flour
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, sliced into 1 tablespoon pieces, divided
  • 1 1/2 teaspoons garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1 1/2 tablespoons fresh parsley, optional, minced
  • spaghetti, optional, to taste, cooked and warm, for serving

Directions

Step 1 -Season both sides of the chicken with the salt and the pepper.

Step 2 -Place the flour in a shallow dish.

Step 3 -Dredge both sides of the chicken breasts in the flour, one at a time.

Step 4 -Heat a 12-inch skillet over medium-high heat.

Step 5 -Add the olive oil and 1 tablespoon of the butter to the skillet, and allow the butter to melt.

Step 6 -Add the chicken breasts in a single layer.

Step 7 -Sear the chicken until golden-brown on the bottom, about 4-5 minutes, then flip and continue to cook until chicken registers 165 degrees F in the thickest part, about 4-5 minutes.

Step 8 -Transfer the chicken to a plate, while leaving the excess oil in the pan.

Step 9 -Reduce the heat to medium, add the garlic and sauté until just lightly golden-brown, about 20 seconds.

Step 10 -Add the chicken broth, while scraping browned bits at the bottom of the skillet.

Step 11 -Pour in the lemon juice and bring the mixture to a simmer.

Step 12 -Reduce the heat slightly and let it simmer until the liquid has reduced by about half, about 2 minutes.

Step 13 -Add the remaining 3 tablespoons of the butter and the lemon zest to the skillet, stirring to melt the butter.

Step 14 -Return the chicken to the skillet and spoon the sauce over the chicken.

Step 15 -Garnish with the parsley and serve warm over the spaghetti.

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