Description
This Lemon Butter Chicken is a simple yet elegant dish featuring tender, pan-seared chicken breasts simmered in a bright, creamy lemon butter sauce. It’s perfect for weeknight dinners or special occasions.
Ingredients
- 4 (6 oz) boneless skinless chicken breasts, pounded to an even thickness
- Salt and freshly ground black pepper, to taste
- 1/3 cup all-purpose flour
- 2 Tbsp olive oil
- 3 Tbsp unsalted butter, divided
- 1 Tbsp minced garlic (about 3 cloves)
- 1 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1/3 cup freshly squeezed lemon juice
- 1 tsp cornstarch mixed with 1 tsp water
- 2 Tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Season chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add chicken and sear until golden brown and cooked through, about 4–5 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium, add remaining 2 tablespoons butter to the skillet along with garlic. Sauté for 30 seconds.
- Pour in chicken broth, lemon juice, and cream. Bring to a simmer.
- Stir in cornstarch slurry and simmer until slightly thickened, about 2–3 minutes.
- Return chicken to the skillet and spoon sauce over the top. Let it simmer for another minute to reheat the chicken.
- Garnish with fresh parsley if desired and serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust lemon juice to taste for a more or less tangy flavor.
- Pairs well with rice, pasta, or roasted vegetables.
- Use a meat thermometer to ensure chicken reaches 165°F internally.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 380mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 130mg
