Ingredients (~6 servings)
- 3-4 medium chicken breasts, cut in half lengthwise (or 6 small breasts pounded thin)
- Lemon pepper seasoning (or salt, pepper, and smoked paprika)
- 1/3 cup flour for dredging
- 1 Tbsp olive oil
- 6 Tbsp butter, divided
- 3 cloves garlic, minced
- 1 1/2 lemons, sliced
- 1/3 cup chicken broth
- 3 Tbsp fresh lemon juice + zest of 1/2 lemon
- Fresh parsley, chopped (optional)
The Procedure for Seasoning and Dredging the Chicken
To season both sides of the chicken, sprinkle with lemon pepper seasoning or any seasoning of your choice.
Coat each piece of chicken in flour (dredge method) by coating both sides — shaking off any excess.
You are creating a barrier with the flour.
This will help your chicken brown and will also thicken the sauce you make.
Searing the Chicken in Batches
In a large frying pan (scalded) on medium to mid-high heat, place 1 Tbsp olive oil.
Add chicken to the frying pan; do not crowd the frying pan — you’ll probably need to cook in batches.
Cook each side of the chicken about 4-5 minutes, turning over when they are golden brown, until the internal temperature reaches 165°F.
If your chicken browns too fast, turn the heat to medium.
When all the chicken pieces are cooked, transfer them onto a plate and set aside.
Make the Lemon Butter Sauce
Add 2 Tbsp of butter to the frying pan and allow it to melt.
Add the lemon slices and garlic; cook for approximately 30 seconds, or until fragrant.
Take care not to allow the garlic to burn, as it will create a bitter taste.
Deglaze and Complete the Sauce
Add chicken broth to the frying pan, scraping up any golden brown bits from the bottom of the pan with a wooden spoon.
Those little brown bits contain lots of flavour!
Add lemon juice, lemon zest, and remaining 4 Tbsp of butter, and bring to a simmer.
The sauce will begin to come together as the butter melts.
Return Chicken to the Skillet and Serve
Return cooked chicken to the frying pan and spoon sauce over each piece.
Cook the chicken for about 1-2 minutes until heated through.
The chicken will absorb even more flavour and thicken as it cools.
Serve immediately with pan sauce drizzled over the top and fresh parsley if desired.
Skillet Lemon Butter Chicken
Ingredients
Ingredients (~6 servings)
- 3-4 medium chicken breasts or 6 small breasts pounded thin, cut in half lengthwise
- Lemon pepper seasoning or salt, pepper, and smoked paprika
- 1/3 cup flour for dredging
- 1 Tbsp olive oil
- 6 Tbsp butter divided
- 3 cloves garlic minced
- 1 1/2 lemons sliced
- 1/3 cup chicken broth
- 3 Tbsp fresh lemon juice + zest of 1/2 lemon
- Fresh parsley optional, chopped
Instructions
- Season chicken with lemon pepper seasoning on both sides.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken in batches 4-5 minutes per side until golden and internal temp reaches 165F, then transfer to a plate.
- Add 2 Tbsp butter to skillet and melt.
- Add lemon slices and garlic, cook 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from pan bottom.
- Add lemon juice, lemon zest, and remaining 4 Tbsp butter, bring to a simmer.
- Return chicken to skillet and baste with sauce for 1-2 minutes until warmed through.
- Serve with pan sauce spooned over top and garnish with parsley if desired.
