Tender pan-seared chicken breasts finished in a bright lemon butter sauce with garlic and fresh parsley, ready in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
4 boneless skinless chicken breasts
Salt to taste
Freshly ground black pepper to taste
1/3 cup all-purpose flour
2 tablespoons olive oil
4 tablespoons unsalted butter divided
3 garlic cloves minced
1 cup low-sodium chicken broth
1/4 cup freshly squeezed lemon juice
1 teaspoon lemon zest
2 tablespoons chopped fresh parsley
Instructions
-
Pat chicken dry and season both sides with salt and pepper.
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Lightly dredge chicken in flour and shake off excess.
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Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
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Cook chicken 4 to 5 minutes per side until golden and cooked through to 165°F. Remove to a plate.
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Reduce heat to medium and add remaining butter to the skillet.
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Add minced garlic and sauté for about 30 seconds until fragrant.
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Pour in chicken broth and scrape the pan to release browned bits. Simmer until slightly reduced.
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Stir in lemon juice and lemon zest and simmer 2 to 3 minutes.
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Return chicken to the skillet and spoon sauce over the top. Simmer about 5 minutes until sauce thickens.
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Sprinkle with chopped parsley and serve warm.