Lemon Butter Chicken
This Lemon Butter Chicken recipe features tender chicken breasts cooked in a zesty lemon and buttery sauce, perfect for a quick and flavorful weeknight dinner. The fragrant lemon flavor elevates the dish, making it a family favorite.
Equipment
- 1 large skillet
- 1 tongs or spatula
- 1 measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts Approximately 1.5 pounds total.
- ½ cup unsalted butter 1 stick.
- 3 cloves garlic Minced.
- ¼ cup fresh lemon juice About 2 lemons.
- 1 piece lemon zest Zest of 1 lemon.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme Or 1 tablespoon fresh thyme.
- 1 tablespoon fresh parsley Chopped, for garnish.
Instructions
- Begin by preparing the chicken breasts; season both sides with salt and pepper.
- In a large skillet, melt the butter over medium heat. Allow it to foam and turn slightly golden.
- Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
- Carefully place the seasoned chicken breasts into the skillet. Cook for 5-7 minutes on one side, or until golden brown, then flip the chicken.
- Pour the lemon juice and add the lemon zest to the skillet, along with the thyme. Reduce heat to low, cover the skillet, and cook for an additional 8-10 minutes or until the chicken is cooked through (internal temperature should reach 165°F/75°C).
- Once cooked, remove the chicken from the skillet and let it rest for a few minutes before slicing.
- Spoon the lemon butter sauce from the skillet over the chicken, and garnish with fresh parsley before serving.
Notes
For an extra kick, you can add red pepper flakes to the butter sauce. This dish pairs well with rice, pasta, or steamed vegetables to soak up the delicious lemon butter sauce. Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.