Lemon Butter Chicken is a must try recipe! I’m all about lemon hen so while you upload a butter pan sauce to the mix you understand it’s going to be unbelievably tasty. And not handiest that this fowl is so clean to make and it’ll come collectively right away, making it an appropriate dish to serve any day of the week.
The Perfect Easy Lemon Chicken
I love that this recipe doesn’t require many substances yet it nonetheless yields amazingly flavorful quit results, and all of it thanks to that vivid lemon and creamy butter. With this recipe you get flawlessly tender, golden brown pan seared chook breasts which are covered in that quick lemon pan sauce.
Chances are this is a recipe you’ll want on repeat! I love skillet hen dinners, I suggest while you’ve got time a roasted lemon hen is a good option too but the simplicity of this recipe and that buttery sauce is what makes me choose this recipe more. I may want to consume that pan sauce by means of the spoonful!
Those browned bits from the lowest of the pan deliver it excellent intensity of flavor and the bird broth helps scrape those up while giving it a very good pan sauce consistency. Then the lemon adds the suitable taste pairing for bird and the butter makes it excellent and rich. You just want to try it!
Ingredients for this Lemon Chicken
Parsley (which is totally optional)
Salt and pepper
Garlic (if you love it feel free to add more!)
The hen breasts I used (pictured above) look massive because I’ve already flattened them out but they we’re small initially, so make certain you are sticking with four small breasts or halving 2 massive through their thickness.
How to Make Lemon Chicken
First you’ll pound the bird breasts out till you’ve were given fairly skinny bird cutlets. For a shortcut right here you can purchase thin cut chook.
Then season each facets of the bird with salt and pepper and dredge each facet in flour.
Heat the pan and melt olive oil and butter in pan. Add the hen breasts and sear on both facets until golden brown and cooked thru.
Transfer the fowl to a plate then saute the garlic. Pour in fowl broth then scrape up browned bits from the lowest (it offers it the pleasant flavor!). Stir in lemon juice and convey mixture to a simmer, lessen warmness slightly and let simmer until it’s decreased through half of, about 2 minutes.
Stir within the butter and lemon zest and soften butter via. Then return fowl to pan, spoon pan sauce over hen breasts and sprinkle with parsley. Serve chook heat. See, smooth breezy, proper?
What to serve with Lemon Butter Chicken?
One of my pass-to side dishes for chicken like so is steamed or roasted asparagus or broccoli, then I also want to serve it with orzo. Cauliflower rice could also be a terrific more healthy alternative to the orzo. I love how that bit of more sauce goes with the orzo, ideal match. Plus orzo is so lazy and clean.