Just like all good things in life, this recipe is easy and straightforward. Although uncomplicated, this lemon butter chicken is so delicious. Freshly browned chicken bathed in a seasoned sauce out of chicken broth, lemon zest, lemon juice, chicken broth, butter, garlic, parsley, and red pepper flakes.
The creamy texture you get by adding butter is what makes all the difference. And the greatest part is that it takes 30 minutes to make.
Lemon Butter Chicken Ingredients:
- Chicken breasts. Pounded thin skinless and boneless chicken breasts, for them to cook fully and quickly.
- Flour for the coating of the chicken breasts, which helps them get that golden brown color, and makes the sauce thicker.
- Butter. Although it might seem like a lot, you will need 4 tablespoons to make the sauce.
- Olive oil. To keep the butter from burning on high heat.
- Garlic. Adds to the flavors of this dish.
- Chicken broth is your sauce base.
- White wine for an extra kick to your sauce, also helps not stick to the frying pan.
- Lemon juice and zest. The acidity of the lemon is a crucial component in the sauce.
- Red pepper flakes you can skip these all together if you’re not a fan of spice.
- Fresh parsley to top off this delicious dish and make it fresh.
How to make Lemon Butter Chicken?
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It’s best to prepare all your components before you start the cooking process, to make it easier on you. Pound your chicken thin, until ⅓ inch thick, with a meal mallet or a rolling pin. Put salt and pepper on both sides.
1. Coat your chicken in flour on both sides in a shallow dish. Get rid of any extra flour on your chicken breasts and transfer them to a plate.
2.Put a frying pan on medium heat and pour in your olive oil and a tablespoon of butter.
3.When you butter is melted, transfer in the chicken breast separated, and brown then for 4 minutes. Place them on a plate and wrap it in foil to keep them warm.
4.Turn down your heat to medium and place in your garlic. Sear for only 30 seconds until aromatic.
5.To deglaze your pan, drizzle in the white wine, scratching the bottom of the skillet to loosen up any brown pieces stuck to it. Then pour in your lemon juice and chicken broth. Stew it for around 3 minutes until the mix has lowered by half.
6.Place in your 3 leftover tablespoons of butter and lemon zest. Mix carefully until blended. Add your salt and pepper.
Put your cooked chicken back in the frying pan and season with red pepper flakes and parsley. Pour the sauce on top and let it cook for another 2 minutes until your chicken breasts are warm. Sprinkle fresh parsley on top when serving.
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What to serve with lemon butter chicken?
Being rich in protein, you need to balance your meal out with some vegetables and carbs, I would recommend taking a look at Green Beans, Bacon, and Potatoes Recipe, and Garlic Butter Rice Recipe. One can also go for Crock Pot Potatoes Recipe as a side.
A dessert that goes really well with this dish is New York Style Cheesecake Cupcakes, or stay on theme and try out the flavorful Mini Lemon Drop Cakes.
Make this ahead and storage instructions:
In case you’d like to further save time, the chicken breasts can be cooked ahead of time and stored in the fridge, but make sure you prepare your sauce just before serving.
To refrigerate your Lemon Butter Chicken leftovers, store them in a sealed container for 3 days in your fridge. If you’re in the mood for something quick and tasty, this lemon butter chicken is your go-to.
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Best Lemon Butter Chicken Recipe
Just like all good things in life, this recipe is easy and straightforward. Although uncomplicated, this lemon butter chicken is so delicious.
Ingredients
- 4 chicken breasts, without bone and skin
- Salt and pepper to your liking
- ¼ cup of all-purpose flour
- 1 tablespoon of olive oil
- 4 separated tablespoons of butter
- 2 chopped garlic cloves
- ¼ cup of dry white wine
- ½ cup of chicken broth
- 2 separated tablespoons of minced fresh parsley
- ½ teaspoon of red pepper flakes
- 3 tablespoons of lemon juice
- 1 teaspoon of fresh lemon zest
Instructions
- Pound your chicken thin, until ⅓ inch thick, with a meal mallet or a rolling pin. Put salt and pepper on both sides.
- Coat your chicken in flour on both sides in a shallow dish. Get rid of any extra flour on your chicken breasts and transfer them to a plate.
- When you butter is melted, transfer in the chicken breast separated, and brown then for 4 minutes. Place them on a plate and wrap it in foil to keep them warm.
- Turn down your heat to medium and place in your garlic. Sear for only 30 seconds until aromatic. To deglaze your pan, drizzle in the white wine, scratching the bottom of the skillet to loosen up any brown pieces stuck to it. Then pour in your lemon juice and chicken broth. Stew it for around 3 minutes until the mix has lowered by half.
- Place in your 3 leftover tablespoons of butter and lemon zest. Mix carefully until blended. Add your salt and pepper.
- Put your cooked chicken back in the frying pan and season with red pepper flakes and parsley. Pour the sauce on top and let it cook for another 2 minutes until your chicken breasts are warm. Sprinkle fresh parsley on top when serving.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 349Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 133mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 39g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.