Lemon Butter Chicken

By Rachel Cooks

Ingredients

4 boneless skinless chicken breasts, about 6 oz. each ((see note))
2 tablespoons all-purpose flour
1 teaspoon kosher salt
1 teaspoon paprika
½ teaspoon coarse ground black pepper
¾ cup chicken broth
2 tablespoons freshly squeezed lemon juice ((zest the lemon first))
1 tablespoon cornstarch
1 teaspoon lemon zest
½ teaspoon dried thyme ((or 1 ½ teaspoons fresh thyme, chopped))
¼ teaspoon red pepper flakes ((optional))
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
6 cloves garlic, minced
¼ cup chopped fresh parsley ((for garnish))

Prep Time20mins
Cook Time20mins
Servings4

Instructions

Place plastic wrap or a sheet of parchment paper over the chicken, and pound each chicken breast to an even thickness of ½ inch with a meat mallet or the heel of your hand. Pat the chicken dry with paper towels.

In a large bowl, combine flour, salt, paprika, pepper. One at a time, dredge both sides of each chicken cutlet in flour mixture.

Mix the chicken broth, lemon juice, cornstarch, lemon zest, thyme, and red pepper flakes (if using) in a 1 cup measuring cup until cornstarch is dissolved. Set aside.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the chicken and cook for 7 to 8 minutes on each side, or until golden brown and internal temperature reaches 165ºF. Remove the chicken from the pan, transferring it to a clean plate, and set aside.

Reduce the heat to medium-low and add the minced garlic to the skillet. Cook for 30 seconds, stirring constantly, until fragrant.

Stir the chicken broth mixture to make sure cornstarch hasn’t settled, and pour the mixture into the skillet. Over medium heat, bring the mixture to a simmer, scraping any browned bits from the bottom of the pan, stirring constantly.

Add the remaining 2 tablespoons of butter, and simmer until the butter melts.

Nestle the chicken back into the skillet. Simmer for another 2 to 3 minutes, flipping the chicken so the sauce coats both sides, cooking until sauce thickens slightly and chicken is heated through.

Sprinkle with fresh parsley before serving.