30-Minute Lemon Butter Chicken

Lemon Butter Chicken

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 servings

Ingredients

2 skinless boneless chicken breasts, cut in half horizontally to make 4 cutlets

Kosher salt and freshly ground black pepper

Flour for dredging

1 tablespoon olive oil

3 tablespoons teaspoon butter, divided

1/2 cup low sodium chicken broth

2 tablespoons lemon juice

zest of 1/2 lemon

Fresh parsley, for garnish, optional

Directions

Season each chicken cutlet with salt and pepper. Place flour in a shallow dish and dredge the cutlets so they are well-coated.

In a large skillet, heat oil and 1 tablespoon butter over medium-high heat. When butter has melted, add chicken and cook for 4-5 minutes on each side, until browned and cooked through, or until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F. Transfer to a plate and tent with aluminum foil to keep warm. Set aside.

Reduce heat to medium and add 1 tablespoon butter and when melted add garlic and cook for 30 seconds, or until fragrant. Add in chicken broth, lemon juice and zest, using a wooden spoon to scrape up any brown bits up.

Turn up the heat and bring to a boil, then lower heat and simmer the sauce until it’s reduced by half, about 2 minutes. Add in the remaining tablespoon butter and lemon zest and stir to melt butter. Return chicken to skillet, spoon sauce over chicken, and garnish with parsley. Serve immediately.

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