Lemon Butter Chicken
Lemon Butter Chicken is a culinary masterpiece that harmoniously blends the vibrant zestiness of lemons with the luxurious richness of butter, creating a dish that's both comforting and sophisticated.
Servings: 4 people
Ingredients
- 4 boneless (skinless chicken breasts)
- Salt and black pepper to taste
- 1 cup all-purpose flour (for dredging)
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1 cup chicken broth
- Juice of 2 lemons
- Zest of 1 lemon
- 1 teaspoon dried thyme (or use fresh thyme if available)
- 1/2 cup heavy cream (optional, for a creamier sauce)
- Fresh parsley (chopped, for garnish)
Instructions
- Season the chicken breasts with salt and black pepper. Dredge each chicken breast in flour, shaking off any excess.
- In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium-high heat.
- Add the chicken breasts to the skillet and cook for 6-8 minutes per side, or until they are golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C). Once cooked, transfer the chicken to a plate and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter. Sauté the minced garlic until fragrant.
- Pour in the chicken broth, lemon juice, lemon zest, and dried thyme. Stir well to combine.
- If using heavy cream, add it to the skillet and stir. Allow the sauce to simmer for 5-7 minutes or until it thickens slightly.
- Return the cooked chicken to the skillet, coating it with the lemon butter sauce. Cook for an additional 2-3 minutes, ensuring the chicken is heated through.
- Garnish with chopped fresh parsley and serve the Lemon Butter Chicken over rice, pasta, or your preferred side dish.