Ingredients for this Lemon Chicken
- Chicken breasts
- Flour
- Salt and pepper
- Olive oil
- Butter
- Garlic (if you love it feel free to add more!)
- Chicken broth
- Lemon
- Parsley (which is totally optional)
How to Make Lemon Chicken
First you’ll pound the chicken breasts out until you’ve got fairly thin chicken cutlets. For a shortcut here you could buy thin cut chicken.
Then season both sides of the chicken with salt and pepper and dredge each side in flour.
Heat the pan and melt olive oil and butter in pan. Add the chicken breasts and sear on both sides until golden brown and cooked through.
Transfer the chicken to a plate then saute the garlic. Pour in chicken broth then scrape up browned bits from the bottom (it gives it the best flavor!). Stir in lemon juice and bring mixture to a simmer, reduce heat slightly and let simmer until it’s reduced by half, about 2 minutes.
Stir in the butter and lemon zest and melt butter through. Then return chicken to pan, spoon pan sauce over chicken breasts and sprinkle with parsley. Serve chicken warm. See, easy breezy, right?
What to serve with Lemon Butter Chicken?
One of my go-to side dishes for chicken like so is steamed or roasted asparagus or broccoli, then I also like to serve it with orzo. Cauliflower rice would also be a good healthier alternative to the orzo. I love how that bit of extra sauce goes with the orzo, perfect match. Plus orzo is so lazy and easy.
First you’ll pound the chicken breasts out until you’ve got fairly thin chicken cutlets. For a shortcut here you could buy thin cut chicken.
Then season both sides of the chicken with salt and pepper and dredge each side in flour.