Lemon Butter Chicken

  • 4 (5 oz) chicken breasts, pounded to an even 1/3-inch thickness
  • Salt and Pepper, to taste
  • 1/3 cup all purpose flour
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, sliced into 1 tbsp pieces, divided
  • 1.5 tsp minced garlic
  • 1/2 cup low sodium chicken broth
  • 3 tbsp fresh lemon juice
  • 1/2 tsp lemon zest
  • 1.5 tsp fresh minced parsley (optional)
  • Noodles, for serving
  1. Season both sides of chicken breast with salt and pepper
  2. Place flour in a shallow dish. Dredge both sides of chicken breasts in flour, one at a time
  3. Heat 12-inch skillet over medium high heat
  4. Add olive oil and 1 tbsp butter. Let the butter melt, then add chicken breasts in a single layer
  5. Sear until golden brown on the bottom, about 4-5 minutes, then flip and continue to cook until chicken registers 165⁰ in center, about 4-5 minutes longer
  6. Transfer chicken to a plate while leaving the excess oil in the pan.
  7. Reduce to medium heat, add garlic and saute 20 seconds, or just until lightly golden brown, then pour in chicken broth while scraping browned bits
  8. Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by half, about 2 minutes
  9. Add in remaining butter and lemon zest, stir to melt butter
  10. Return chicken to skillet, spoon sauce over chicken, and garnish with parsley. Serve warm
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