Description
This Lemon Chicken with Lemon Butter Sauce recipe features tender, juicy boneless chicken breasts cooked in a flavorful lemon butter sauce infused with fresh garlic, lemon zest, and herbs. It’s a quick, easy stovetop meal perfect for a bright, refreshing dinner in just 25 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
Sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon fresh thyme (optional)
- 1 tablespoon chopped parsley (for garnish)
Instructions
- Season the Chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance the flavor.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5-6 minutes on each side until they turn golden brown and are cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Prepare the Sauce: Add the chicken broth, freshly squeezed lemon juice, and lemon zest to the skillet. Use a spatula to scrape up any browned bits from the bottom of the pan to incorporate extra flavor into the sauce.
- Simmer the Sauce: Let the sauce simmer for 3-4 minutes so it reduces slightly and the flavors meld together. Taste and adjust seasoning if necessary.
- Return Chicken to Sauce: Place the cooked chicken breasts back into the skillet, spooning the sauce over them. Allow them to simmer in the sauce for an additional 2-3 minutes to absorb the flavors.
- Garnish and Serve: Sprinkle fresh thyme and chopped parsley over the chicken for a fresh, herbaceous finish before serving.
Notes
- For a zestier sauce, add extra lemon zest or a splash more lemon juice to taste.
- If fresh thyme is unavailable, dried thyme can be used but add less as it is more potent.
- Use low-sodium chicken broth to control the salt level.
- Serve the chicken with rice, mashed potatoes, or steamed vegetables for a complete meal.
- Ensure chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
