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lemon chicken

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Lemon Chicken

This easy lemon chicken is dredged, seared, then finished in a lemony butter sauce. It's comforting with a twist, and is quick enough to become a weeknight favorite.

Ingredients:

  • 1 pound boneless chicken breasts, sliced lengthwise 1/2-in. thick
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons grated lemon zest
  • optional: chopped fresh parsley, thyme sprigs and lemon slices

Directions:

  1. Season chicken breasts with 1/2 teaspoon salt, 1/4 teaspoon pepper and garlic powder. Dredge each piece in flour; shake off excess.
  2. In a large skillet, heat oil over medium heat. Place chicken breasts in the hot skillet; cook until golden brown, 4-5 minutes per side. Remove to a plate; keep warm.
  3. Add butter, broth, lemon juice and zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the skillet; simmer 2-3 minutes. Place chicken back in skillet; cook 2-3 more minutes or until internal temperature of chicken reaches 165°. If desired, sprinkle with parsley and thyme and serve with lemon slices.

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