Description
This Lemon Chicken with Lemon Butter Sauce recipe features tender, juicy chicken breasts pan-seared to golden perfection and smothered in a tangy, buttery lemon sauce. Enhanced with garlic, fresh thyme, and parsley, this quick and flavorful dish is ideal for a light yet satisfying meal, ready in just 25 minutes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Lemon Butter Sauce
- 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 chicken breasts evenly on both sides with salt and pepper to enhance their natural flavor before cooking.
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per 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 unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden, being careful not to burn it.
- Prepare the Sauce: Pour in the chicken broth, freshly squeezed lemon juice, and add the lemon zest to the skillet. Use a spatula to scrape up and incorporate the flavorful browned bits from the bottom of the pan into the sauce.
- Simmer the Sauce: Let the sauce simmer gently for 3-4 minutes to reduce slightly and concentrate the flavors. Taste the sauce and adjust seasoning with salt and pepper if needed.
- Combine and Finish: Return the cooked chicken breasts to the skillet, spoon the lemon butter sauce over them, and let everything simmer together for another 2-3 minutes to meld flavors and reheat the chicken.
- Garnish and Serve: Sprinkle fresh thyme (if using) and chopped parsley over the chicken before serving for a burst of color and fresh herbal notes.
Notes
- For a richer flavor, use freshly squeezed lemon juice rather than bottled.
- If fresh thyme is unavailable, you can substitute with dried thyme or omit it.
- Ensure chicken breasts are of even thickness to cook uniformly.
- This dish pairs well with steamed vegetables, rice, or mashed potatoes.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently in a skillet.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
