Lemon Butter Chicken Breast Recipe
A few months ago, I wanted to cook something light and refreshing but still flavorful for dinner. I had chicken breasts in the fridge and some lemons on the counter, and I thought, “Why not combine them?” I added a touch of butter for richness, and it turned out to be the perfect balance of tangy and creamy.Since then, this lemon butter chicken breast recipe has become a regular in my meal rotation. It’s quick, easy, and makes the kitchen smell amazing while it cooks. It’s a great choice whether you’re cooking for your family or hosting a casual dinner with friends.
Equipment
- Large Skillet
- Tongs
- Cutting board and knife
- Whisk
- Measuring Cups and Spoons
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Fresh parsley or thyme for garnish
Instructions
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
- Lower the heat to medium and add the butter to the skillet.
- Sauté the garlic for 1 minute until fragrant.
- Stir in the chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Cover and let simmer for 5–7 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Garnish with fresh parsley or thyme and serve hot with your choice of sides.