Sunshine on a Plate Effortless PanSeared Lemon Butter Chicken

Easy Lemon Butter Chicken

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Preparation time:15 Mins

Cooking time:20 Mins

Servings:4 Servings

Ingredients:

• 4 boneless, skinless chicken breasts (sliced horizontally into 8 cutlets)
• 1/4 cup all-purpose flour
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter (for searing)
• 3 cloves Fresh Garlic, minced finely
• 1/2 cup Dry White Wine (optional, substitute with broth)
• 1/2 cup Chicken Broth (low sodium)
• 1/4 cup Fresh Lemon Juice
• 1 teaspoon Lemon Zest
• 4 tablespoons cold Unsalted Butter, cubed (for sauce)
• 2 tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

• Slice chicken breasts horizontally to create 8 thinner cutlets. Season cutlets lightly with salt and pepper, then lightly dredge them in the flour, shaking off any excess.
• Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until shimmering. Sear chicken in batches for 3-4 minutes per side until golden brown and cooked through (165°F / 74°C). Remove chicken to a warm plate.
• Reduce heat to medium. Add the minced garlic to the same skillet, scraping up any browned bits (fond). Sauté for about 30 seconds until fragrant.
• Pour in the white wine (or broth), scraping the bottom of the pan vigorously. Let it simmer rapidly for 1 minute until the liquid has reduced by half.
• Pour in the chicken broth and lemon juice. Bring to a gentle simmer for 2 minutes, allowing the sauce to slightly concentrate.
• Remove the skillet from the heat. Whisk in the remaining 4 tablespoons of cold, cubed butter, one cube at a time, whisking constantly until fully incorporated to create a glossy emulsion.
• Stir in the lemon zest. Taste the sauce and adjust seasoning if needed. Return the chicken cutlets to the pan briefly to coat them in the sauce. Garnish heavily with fresh parsley and serve immediately.

Nutrition Facts

Calories:923 kcal

Protein:13.5 g

Fat:73.1 g

Carbs:55.8 g

Fiber:15.9 g

Sugar:0.0 g

Sodium:314 mg

Recipe Info

Category:Main Course

Cuisine:Bistro

The Quintessential Bright & Savory Lemon Butter Chicken Experience

There are few dishes capable of delivering such intense, vibrant flavour with such relative simplicity as a perfectly executed Lemon Butter Chicken . This recipe transforms humble chicken cutlets into a bistro-worthy sensation, bathed in a glossy, tart, and deeply satisfying sauce. Forget heavy coatings or complicated marinades; this preparation hinges on precision searing and harnessing the magic of a classic pan sauce. We’re aiming for succulent tenderness inside and a delightful, golden exterior, all brought together by a dynamic combination of fresh citrus, pungent garlic, and rich, emufied butter. It’s comfort food reimagined with a zesty, sophisticated edge.

Why This Zesty Preparation Stands Above the Rest

What elevates this particular lemon butter chicken recipe is its commitment to fresh ingredients and fundamental cooking techniques. It’s designed to be impressive yet entirely achievable, falling squarely into the "easy" category. We eschew breading altogether, focusing instead on achieving a superior sear directly on the protein, which provides the flavour foundation for everything that follows. Whether you are utilizing lemon butter chicken breast or slightly richer thighs, the principle remains the same: building flavour layer by layer.

Discovering the Secret to Perfectly Pan-Seared Succulence

The key to succulent chicken lies primarily in two areas: uniform thickness and proper heat management. By slicing the four chicken breasts horizontally to create eight thinner cutlets, we ensure rapid, even cooking. This means the chicken finishes cooking quickly before the edges dry out. On top of that,, a light dusting of flour helps promote that gorgeous golden-brown crust—the crucial "fond"—which is the flavour anchor for our forthcoming sauce.

A Dish Designed for Both Weeknight Speed and Weekend Flair

With a preparation time of just 15 minutes and a cook time hovering around 20 minutes, this dish truly shines when time is of the essence. It’s the perfect solution for a Tuesday dinner when you crave something special, but it’s equally elegant enough to serve guests on a Saturday evening. The speed of execution means the bright, fresh components don't have time to dull; they remain sharp and lively right through to the final plating. For those seeking portability or grilling options, adapting this flavour profile to lemon butter chicken skewers is an excellent next step, though the pan-sauce element is best enjoyed right from the skillet.

What Makes Our Lemon Butter Sauce Unforgettably Tangy

The signature lemon butter chicken sauce is where the real alchemy happens. It relies on acid (lemon juice), liquid (broth or optional white wine), and fat (butter) coming together in perfect harmony. The trick lies in the finishing stage: removing the pan from the heat and slowly incorporating cold, cubed butter while whisking. This process emufies the liquid and fat, creating a glossy, thick sauce that clings beautifully to the chicken, delivering that signature tang without being overwhelmingly sour.

Assembling Your Pantry for This Luscious Creation

A successful quick-cook dish like this relies heavily on having everything prepped and ready to go before you even light the stove. We are aiming for a total time under 40 minutes, so a dedicated 15-minute prep window is essential for everything from slicing the chicken to mincing the garlic and juicing those lemons.

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Sourcing the Best Components for Flavor Depth

The quality of your core ingredients directly impacts the final flavour profile of this easy lemon butter chicken . Since the ingredient list is relatively short, there is no place for mediocre components to hide.

Essential Components: Chicken Cut and Measurement Guide

We begin with four boneless, skinless chicken breasts, which are approximately 6 ounces (170g) each. The crucial step here is transforming these into 8 thinner cutlets by slicing them horizontally. This technique not only speeds up cooking but also significantly increases the surface area available for searing and sauce adherence. You’ll need a shallow dish containing about 1/4 cup of all-purpose flour, seasoned with salt and pepper, for a very light dredging.

Selecting Your Fats: Butter, Oil, and Their Roles

Fats play dual roles in this dish. First, we use 2 tablespoons of olive oil combined with 2 tablespoons of unsalted butter for the initial searing process. The oil raises the smoke point, protecting the butter from burning while still lending its flavour. Later, for the sauce, we rely exclusively on 4 tablespoons of cold , cubed unsalted butter. This cold fat is the emufying agent that gives the sauce its luxurious body and texture, so ensure it is ready to go in the freezer until the moment it’s needed.

The Citrus Quotient: Achieving Perfect Lemon Balance

You will need the juice of about 1.5 large lemons, amounting to roughly 1/4 cup of fresh juice. Equally important is the zest—about 1 teaspoon—to be added right at the end. The zest contains the volatile, fragrant oils of the lemon peel, providing aromatic lift that juice alone cannot achieve. Never substitute bottled juice; the fresh zest and juice are what define this dish.

Crucial Equipment for Flawless Execution

A large, heavy-bottomed skillet is non-negotiable; stainless steel or cast iron are ideal as they retain heat superbly, which is vital for developing a good sear. You will also need tongs for turning the cutlets, a whisk handy for the final sauce stage, and a microplane for achieving that fine, fragrant lemon zest.

Mastering the Technique: Step-by-Step Cooking Journey

This entire process is a fluid, sequential performance, moving quickly from searing the protein to crafting the sauce in the same vessel. The goal is efficiency without rushing the development of flavour.

Crafting the Signature Lemon Butter Sauce in the Skillet

Once the chicken is cooked, we immediately pivot to utilizing the flavour remnants left in the pan—the fond—to build our complex sauce.

Preparing the Protein for Optimal Browning

After slicing and seasoning your cutlets, they need a gentle flour coating. Dip each piece into the seasoned flour and lightly tap off any excess. This small amount of starch helps achieve a professional-looking crust and provides a tiny bit of thickness to the subsequent sauce.

The Searing Process: Getting That Golden Crust

Heat the olive oil and the initial two tablespoons of butter in your large skillet over medium-high heat until the fat is shimmering. Sear the chicken in batches—it is paramount not to overcrowd the pan, or the moisture released will steam the protein instead of searing it. Cook each cutlet for 3 to 4 minutes per side until beautifully golden brown and cooked through, reaching an internal temperature of 165° F ( 74° C). Transfer the cooked lemon butter chicken to a warmed plate and cover loosely while you prepare the sauce.

Building the Sauce Base: Aromatics and Deglazing Secrets

Reduce the heat to medium. Toss in the 3 cloves of finely minced garlic. Sauté for just 30 seconds until fragrant; be careful not to allow the garlic to brown, as this introduces bitterness. Immediately pour in 1/2 cup of dry white wine (or use chicken broth as a substitute) to deglaze the pan. As the wine bubbles, use a wooden spoon or spatula to scrape up every flavourful browned bit stuck to the bottom of the skillet. Allow this to simmer briskly for about one minute until the liquid has reduced by half. Then, add 1/2 cup of low-sodium chicken broth and the fresh lemon juice, letting it simmer gently for two minutes to allow the flavours to meld slightly.

Finishing Touches: Emufying the Rich Butter Sauce

This step requires focus. Take the skillet completely off the heat source. Now, begin whisking in the final 4 tablespoons of cold , cubed butter, one piece at a time. Whisk continuously until each cube is completely melted and incorporated into the liquid before adding the next piece. This technique forces the fat and liquid to bind, resulting in a rich, opaque, and glossy sauce. Finally, stir in the teaspoon of lemon zest and taste, adjusting salt and pepper as needed. Return the chicken to the pan just long enough to coat it in the sauce before serving.

Elevating Your Lemon Butter Chicken: Tips and Substitutions

This lemon butter chicken base is wonderfully adaptable, allowing you to tailor it to mood or pantry stock.

Pairing Suggestions for a Complete Meal

To truly honour the bright acidity of this dish, you need comforting sides that can soak up every drop of that incredible sauce. Creamy mashed potatoes or smooth garlic-infused polenta provide the perfect absorbent base. For a textural contrast, lightly steamed or blanched asparagus or crisp green beans tossed simply with salt and a drizzle of olive oil cut through the richness beautifully.

Handling Leftovers: Storing and Reheating This Chicken Dish

Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheating requires gentleness. Place the chicken and sauce in a small saucepan over low heat, adding a splash of fresh chicken broth or water to loosen the sauce if it has thickened too much upon cooling. Avoid high heat, which can cause the butter emuon to break.

Flavor Variations: Adding Herbs or a Touch of Heat

For a classic Mediterranean twist reminiscent of Piccata, toss in two tablespoons of drained capers along with the chicken broth. If you desire a subtle warmth, a pinch of red pepper flakes can be sautéed along with the garlic. For herbal depth beyond the parsley garnish, fresh dill or tarragon, stirred in at the very end, complement the lemon wonderfully.

Dietary Adaptations: Making it Wine-Free or Dairy-Light

If avoiding alcohol is necessary, simply substitute the 1/2 cup of white wine with an equal amount of high-quality, low-sodium chicken broth right at the deglazing stage. To make this dairy-light (though it will lose some characteristic richness), you could substitute half the butter in the final emufication step with a high-quality, flavourful oil or a dairy-free butter alternative, though the texture will change slightly.

Ideal Side Dishes to Complement the Bright Citrus Notes

Consider serving this with simple pasta, such as angel hair, lightly tossed with a bit of olive oil and parmesan cheese, allowing the lemon butter chicken sauce to become the primary flavour coating. For those planning to serve this as lemon butter chicken pasta , ensure you reserve about 1/2 cup of the starchy pasta cooking water to aid in emufying the final sauce if you prefer a thinner consistency.