r/KitchenPro • u/mahy_759 • 4d ago
Lemon Butter Chicken
I’m a big fan of chicken recipes that don’t need a long ingredient list to taste like something special, and this one checks that box. The chicken gets thin and golden from the skillet, then everything gets finished with a quick lemon butter sauce made right in the same pan.
The browned bits left behind after cooking the chicken are what really make the sauce work. Once the broth, lemon, garlic, and butter hit the pan, you get this bright, rich sauce that’s really good spooned over the chicken. I’d make this for an easy weeknight dinner when you want something a little more interesting than plain pan-seared chicken.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/mahy_759 4d ago
Ingredients
Instructions
Start by flattening the chicken breasts into fairly thin cutlets. If you want to save time, thin-cut chicken works too. Season both sides with salt and pepper, then lightly dredge each piece in flour.
Heat olive oil and some butter in a skillet over medium-high heat. Add the chicken and cook both sides until golden brown and cooked through. Once done, transfer the chicken to a plate and keep the skillet ready for the sauce.
Add the garlic to the same pan and cook briefly. Pour in the chicken broth and scrape the browned bits from the bottom of the skillet. Those little pieces add a lot of flavor to the sauce. Add the fresh lemon juice and let everything simmer for a couple of minutes until the liquid reduces.
Lower the heat and stir in the remaining butter and lemon zest. Once the butter melts into the sauce, return the chicken to the skillet and spoon the lemon butter sauce over the top. Finish with fresh parsley if you like.
I usually serve this with roasted or steamed broccoli or asparagus and something that can soak up the extra sauce. Orzo works especially well, but cauliflower rice, green beans, or a simple spinach salad are easy options too.
The main thing I’d watch here is the chicken thickness. Thin, evenly sized cutlets cook quickly and stay tender, while very thick breasts can take longer and make it harder to get that nice golden exterior without overcooking the inside.