Lemon Butter Chicken
A comforting classic dish featuring tender chicken breasts bathed in a rich, zesty lemon butter sauce, perfect for any occasion.
Ingredients
Chicken
- 4 pieces boneless, skinless chicken breasts You can use thighs for added juiciness.
Butter Sauce
- 1/4 cup unsalted butter Substitute with olive oil for a lighter option.
- 2 large lemons Juice and zest; fresh-squeezed is always best!
- 3 cloves garlic, minced Add more if you love garlic!
- 1 teaspoon dried thyme Or a mix of your favorite herbs.
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish Optional, but it adds a lovely fresh note.
Instructions
Preparation
- Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- In a large skillet, melt the butter over medium heat until it starts to foam gently and turns a lovely golden hue.
Cooking
- Add the seasoned chicken to the skillet and sear for about 6-7 minutes on each side until golden brown and the internal temperature reaches 165°F.
- Remove the chicken and set aside. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant.
- Pour in the lemon juice and zest, stirring well to combine.
- Return the seared chicken to the skillet, allowing it to simmer in the lemon-butter sauce for 3-5 additional minutes.
- Sprinkle in the dried thyme, stir, and let it all meld together for a minute more until the sauce thickens slightly.
- Serve the chicken plated, spooning the sauce on top, and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freezes well; wrap cooled chicken tightly and thaw in the fridge before reheating. Let the dish rest for 5-10 minutes before serving for best flavor.