Description
Tender chicken breasts seared to golden perfection and smothered in a vibrant, flavorful lemon garlic butter sauce. A quick and easy weeknight meal that’s sure to impress!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup freshly squeezed lemon juice (from about 1–2 lemons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon heavy cream (optional, for extra richness)
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt and freshly ground black pepper to taste
- Fresh parsley sprigs
- Lemon wedges
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap or in a resealable plastic bag. Use a meat mallet or rolling pin to pound the chicken to an even thickness of about 1/2 inch.
- In a small bowl, combine the garlic powder, onion powder, paprika, dried thyme, dried oregano, salt, and pepper. Mix well. Generously sprinkle this seasoning mixture over both sides of the chicken breasts, pressing lightly to help it adhere.
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat.
- Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches. Sear the chicken for about 4-5 minutes per side, or until it is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
- Once the chicken is cooked through, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce.
- Make the Lemon Garlic Butter Sauce: In the same skillet (no need to clean it!), melt the butter over medium heat.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
- Let the sauce simmer for about 3-5 minutes, or until it has slightly reduced and thickened.
- Remove the skillet from the heat and stir in the chopped fresh parsley, lemon zest, and red pepper flakes (if using). If you want a richer sauce, stir in the heavy cream at this point.
- Season the sauce with salt and pepper to taste.
- Bring it All Together: Return the cooked chicken breasts to the skillet with the lemon garlic butter sauce. Spoon the sauce over the chicken, making sure it is well coated.
- If the chicken has cooled down too much, you can gently heat it through in the sauce for a minute or two. Be careful not to overcook the chicken.
- Serve the lemon garlic butter chicken immediately. Garnish with fresh parsley sprigs and lemon wedges, if desired.
Notes
- Use fresh ingredients for the best flavor.
- Don’t overcook the chicken; use a meat thermometer.
- Adjust the lemon juice to your taste.
- You can prepare the chicken and sauce separately ahead of time.
- Add more red pepper flakes for a spicier dish.
- Add vegetables like asparagus, broccoli, or spinach to the skillet while the sauce is simmering.
- A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with this dish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes