Description
Tender chicken breasts seared golden and simmered in a bright lemon garlic butter sauce. A quick and easy weeknight meal!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (from about 1–2 lemons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon heavy cream (optional, for extra richness)
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh lemon slices
- Extra chopped fresh parsley
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- In a small bowl, combine the garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper. Generously season both sides of the pounded chicken breasts with this spice mixture.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes per side, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover loosely with foil to keep it warm while you prepare the lemon garlic butter sauce.
- Make the Lemon Garlic Butter Sauce: In the same skillet you used to cook the chicken (don’t wipe it out!), melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer for about 3-5 minutes, or until it has slightly reduced and thickened.
- Remove the skillet from the heat and stir in the chopped fresh parsley, lemon zest, red pepper flakes (if using), and heavy cream (if using). Season with salt and pepper to taste.
- Assemble and Serve: Place the cooked chicken breasts back into the skillet with the lemon garlic butter sauce. Spoon the sauce over the chicken, making sure to coat each piece evenly.
- Let the chicken simmer in the sauce for about 1-2 minutes, allowing the flavors to meld together.
- Serve the lemon garlic butter chicken immediately. Garnish with fresh lemon slices and extra chopped fresh parsley, if desired.
Notes
- Pounding the chicken ensures even cooking.
- Don’t skip scraping up the browned bits from the pan when making the sauce they add tons of flavor!
- Adjust seasonings to your preference.
- Serve over pasta, rice, vegetables, mashed potatoes, or a salad.
- Chicken thighs can be substituted for chicken breasts.
- Add 1/4 cup of dry white wine for a richer sauce.
- Experiment with different herbs like thyme, rosemary, or oregano.
- Add a pinch of red pepper flakes or use spicier paprika for more heat.
- Omit the heavy cream and use a dairy-free butter substitute to make this recipe dairy-free.
- The lemon garlic butter sauce can be prepared ahead of time and stored in the refrigerator for up to 3 days.
- Store any leftover lemon garlic butter chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes