Lemon Butter Chicken
Time: 30 minutes
Yield: 4 servings
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!
Season both sides of the chicken with the salt and pepper.
Place the flour in a shallow dish.
Dredge both sides of the chicken breasts in the flour, one at a time.
Heat a 12-inch skillet over medium-high heat on the stovetop.
Add the olive oil and 1 tablespoon of the butter to the skillet, and allow the butter to melt.
Add the chicken breasts in a single layer.
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 center, about 4-5 minutes longer.
Transfer the chicken to a plate while leaving the excess oil in the pan.
Reduce the stove-top to medium heat, add the garlic and sauté until just lightly golden brown, about 20 seconds.
Then, pour in the chicken broth while scraping browned bits at the bottom of the skillet.
Pour in the lemon juice and bring the mixture to a simmer.
Reduce the heat slightly and let simmer until the liquid has reduced by about half, about 2 minutes.
Add in the remaining 3 tablespoons of butter and lemon zest, stirring to melt the butter.
Return the chicken to the skillet and spoon the sauce over the chicken.
Garnish with parsley and serve warm over noodles.