Lemon Butter Chicken
The ultimate comfort food, Lemon Butter Chicken is a creamy and zesty dish that’s perfect for a cozy dinner. With tender chicken coated in a rich lemon butter sauce, it’s an easy weeknight meal that will impress your family and friends. Make it tonight for a deliciously satisfying experience!
Equipment
- Skillet
- Whisk
- Frying Pan
- Wooden Spoon
- Chef's Knife
Ingredients
- 2 breasts chicken 12 to 14 ounces each
- ½ cup all-purpose flour
- 4 tablespoons olive oil
- 4 cloves garlic thinly sliced
- 1 ½ cups chicken stock
- 4 tablespoons unsalted butter
- 1 lemon juice about 3 to 4 tablespoons
- to taste coarse salt and freshly cracked pepper
- to taste minced fresh parsley for garnish, optional
Instructions
- Slice the chicken breasts in half widthwise.
- Whisk together the flour with salt and pepper in a shallow bowl.
- Heat olive oil in a large non-stick frying pan or rondeau pot over medium heat. It will be ready to use when you add some flour, and it fries but does not burn, which takes about 1 ½ to 2 minutes.
- Season the chicken breasts on both sides with salt and pepper.
- In batches dredge a chicken breast in the flour on both sides and pat off any excess.
- Add the chicken to the pan and cook for 3 to 4 minutes per side or until browned and almost cooked through.
- Set the chicken to the side on a plate.
- Turn the heat down to low, stir in the garlic, and cook while stirring for 1 to 2 minutes.
- Pour in chicken stock and cook over high heat for 4 to 5 minutes or until the amount of liquid is reduced by one half.
- Stir in the butter, lemon juice, salt, and pepper over low heat until the butter is melted.
- Add the chicken back in and cook for 2 to 4 minutes to finish cooking it and heating it up.
- Garnish with optional minced fresh parsley.
Notes
- Make-Ahead: You can make this recipe up to 30 minutes ahead. Just keep warm in the sauce over low heat before serving.
- How to Store: Cover and keep in the refrigerator for up to 4 days. It will freeze covered for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of Lemon Butter Chicken to a saucepan with a few tablespoons of water. Cook over low to medium heat until hot, about 6 to 8 minutes.