Lemon Chicken Recipe (with Lemon Butter Sauce)
This mouthwatering Lemon Butter Chicken is bursting with zesty freshness and bathed in a creamy, velvety butter sauce!
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Servings: 4
Calories: 341kcal
Ingredients
- 4 boneless, skinless chicken breast halves pounded thin
- Salt and pepper to taste
- ½ cup all-purpose flour
- 1 tbsp olive oil
- 4 tbsp butter divided
- 2 garlic cloves minced
- ¼ cup white wine
- ½ cup chicken broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- 2 tbsp freshly chopped parsley
Instructions
- Season the chicken breasts with salt and pepper on both sides and dredge them in flour. Shake off any excess.
- In a large skillet, melt one tablespoon of butter along with the olive oil over medium-high heat and brown the chicken breasts for 4 minutes on each side. Transfer to a plate and keep warm.
- In the same skillet, saute the minced garlic for 30 seconds over medium heat.
- Deglaze the skillet by pouring in the white wine and scraping any bits and pieces stuck to the bottom of the skillet.
- Pour in the chicken broth, red pepper flakes, and lemon juice, and simmer until reduced by half. Season with salt and pepper to taste.
- Reduce the heat to low and stir in the lemon zest. Add the remaining butter and gently swirl it around the skillet to make a sauce. Do not boil this sauce.
- Return the chicken breasts to the skillet and bathe them in the creamy sauce. Serve with freshly chopped parsley on top.
Notes
- Wait until the skillet is hot before adding the butter and oil. This way the chicken breasts will brown evenly.
- Shake off any excess flour from the chicken breasts or it may burn in the bottom of the skillet.
- Do not simmer the sauce after adding the butter. Just swirl it around gently to let it emulsify.
Nutrition
Calories: 341kcal | Carbohydrates: 9g | Protein: 32g | Fat: 27g