Description
Tender, juicy lemon butter chicken breasts are pan-seared to golden perfection, drenched in a fragrant lemon-garlic butter sauce, and finished in the oven for a perfect balance of flavors. This simple yet elegant dish is perfect for an easy weeknight dinner or a special occasion.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- Kosher salt and freshly cracked black pepper, to taste (about 1 teaspoon each for seasoning)
- 2 to 3 tablespoons extra-virgin olive oil
- 3/4 cup all-purpose flour
Butter Sauce
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 lemon, thinly sliced
- 1/4 cup freshly squeezed lemon juice
- Pinch of salt and pepper
Garnish
- Chopped fresh parsley, for serving
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F to prepare for finishing the chicken after searing.
- Prepare Chicken: Use a meat tenderizer to pound the chicken breasts until they are even in thickness. Season both sides with about 1 teaspoon each of kosher salt and freshly cracked black pepper for balanced flavor.
- Heat Skillet and Add Oil: Warm a large skillet over medium heat and add 1 tablespoon of extra-virgin olive oil to coat the pan for searing the chicken.
- Dredge Chicken in Flour: Coat each chicken breast thoroughly in all-purpose flour, shaking off any excess to create a light crust for searing.
- Sear Chicken: Place floured chicken breasts in the hot skillet in batches, cooking each side for 3 to 4 minutes on the first side and 3 minutes on the second until golden brown. Transfer cooked chicken breasts to a baking dish.
- Make Lemon Butter Sauce: Lower heat to medium-low, then add butter and minced garlic to the skillet. Sauté the garlic for 30 seconds until fragrant. Add lemon slices and fresh lemon juice and cook for 2 to 3 minutes, flipping the lemon slices occasionally to infuse the sauce evenly. Season the sauce with a pinch of salt and pepper.
- Combine and Bake: Pour the lemon-butter sauce over the seared chicken in the baking dish. Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the chicken reaches an internal temperature of 165 degrees F ensuring it is fully cooked and juicy.
- Garnish and Serve: Remove the chicken from the oven, sprinkle generously with chopped fresh parsley, and serve immediately while warm and flavorful.
Notes
- This recipe is adapted from Everyday Dinners by Jessica Merchant.
- For best results, ensure the chicken breasts are pounded to an even thickness to cook evenly.
- Use a meat thermometer to check the internal temperature of the chicken to avoid undercooking or overcooking.
- The lemon slices add flavor and visual appeal but can be omitted if preferred.
- Serve with a side of steamed vegetables or a fresh salad for a balanced meal.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 110 mg
