Lemon Butter Chicken

Buttery, lemony chicken - seared until golden, braised until tender, and served right in the same skillet the magic happened. Such a simple preparation, but flavors soar out of that pan. In just 20 minutes.

I'm serious here: You will be amazed by the flavors in this dish! It's just lemon, butter and garlic - hit up with parsley at the end - but there's something about that combination that rocks this chicken's world. I suppose that's why lemon+butter is a classic partnership. It just works. 

And not only does it work with chicken, it works with seafood, shellfish and pork too.

I also love that you can serve this amazing meal right from the skillet. Start to finish - one pan to clean!

Lemon Butter Chicken 

1 pound boneless skinless chicken breasts, pounded 1/2-inch thickness and cut into 4-inch pieces
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
1 cup chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon fresh lemon zest
Fresh parsley leaves for serving

Season both sides of chicken with salt and pepper. Place the flour in a shallow dish. Add the chicken to the flour and turn to coat both sides.
Heat the oil and 1 tablespoon of the butter together in a large skillet over medium-high heat.
When the butter has melted, add the chicken and sear until golden brown on the bottom, about 3 to 4 minutes. Flip and cook until the chicken is golden brown on the second side, about 3 to 4 more minutes. Transfer the chicken to a plate, leaving any little browned bits in pan.
Reduce the heat to medium, add the garlic and cook for 30 seconds, until just golden brown, stirring constantly. Add the chicken broth, lemon juice and lemon zest and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the remaining 2 tablespoons of butter and sir to melt the butter.
Return the chicken to the skillet (with any accumulated juices on plate) and simmer for 3 minutes, until the chicken is cooked through and the sauce thickens. Top with parsley and serve.
Serves 4