LEMON BUTTER CHICKEN – This buttery, tangy chicken is easy enough to make any night of the week, and so delicious your guests will be raving!
Lemon Butter Chicken is my family’s new favorite main dish. It’s so tasty you won’t believe how easy it is to make.
I love that it finishes off in the oven. It gives me a chance to make up side dishes, or maybe even work on the long list of other tasks that always seem to pile up.
If you happen to have a meat tenderizer, you can pound the chicken out a bit to even out the thicknesses before cooking. If not, you’ll just want to monitor each breast as it cooks to make sure they’re cooked equally.
I like to pair Lemon Butter Chicken with Garlic Rice and a green salad for a complete meal. It also keeps well in the fridge, and I always like to make a little extra for leftovers the next day.
Here’s what you need to make Lemon Butter Chicken…
- Chicken breasts
- Salt and pepper
- Olive oil
- Flour
- Unsalted butter
- Garlic cloves
- Lemons
- Fresh parsley
Lemon Butter Chicken
LEMON BUTTER CHICKEN - This buttery, tangy chicken is easy enough to make any night of the week, and so delicious your guests will be raving!
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2-3 tablespoons olive oil
- 3/4 cup flour
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 lemons, 1 sliced and 1 juiced
- Fresh parsley, chopped
Instructions
- Preheat oven to 350.
- Slice chicken breasts in half lengthwise, season with salt and pepper.
- Heat 1 tablespoon of olive oil in large skillet over medium heat.
- Add the flour to a pie dish or plate, coat each chicken breast and place in heated pan, careful not to overcrowd the pan. This step can be done in batches, adding more olive oil as needed.
- Cook about 3 minutes on each side, transfer to a 9x13 baking dish when done.
- Once all the chicken is in the baking dish, let the skillet cool down enough to use a paper towel to wipe out any overly brown oil or other remnants.
- Heat butter in skillet on medium-low.
- Add the garlic, cook for about 30 seconds.
- Add in the lemon juice and lemon slices, cook for 2-3 minutes (cooking both sides of the lemon slices).
- Add in salt and pepper to taste.
- Pour the lemon mixture over the prepared chicken in the baking dish.
- Bake for 15-20 minutes, until fully cooked.
- Serve immediately with fresh parsley
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 245Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 66mgSodium: 83mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 20g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: Everyday Dinners
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