The amazingly delicious Lemon Butter Sauce in this recipe is so versatile, you can use it over your protein of choice like shrimp, pan-fried fish fillets, or even breaded veal fillets. It certainly makes chicken taste heavenly!
Can I Use Chicken Thighs Instead?
Absolutely! You can use boneless, skinless chicken thighs but remember they take a little longer to cook, so add a few minutes to the cooking time.
What Can I Use Instead Of White Wine?
If you don’t want to add alcohol to your dish, you can use the same amount of chicken broth instead.
How Can I Make This Dish Less/More Spicy?
If you want to make it less spicy add less red pepper flakes, or omit them completely if feeding children. If you want to make it more spicy, add more red pepper flakes or a dash of hot sauce.
Cook’s Tip
- When adding the butter at the end, turn off the heat and simply let the butter melt down and incorporate it into the rest of the ingredients by swirling the skillet. If you stir it too quickly or boil the sauce, the grease in the butter will separate.
- Be diligent in shaking off any excess flour from the chicken breasts. Lose flour bits tend to burn easily and may ruin your sauce.
- Before adding the butter to the skillet, make sure the sauce has reduced by half. This way the butter will make the sauce creamy and slightly thick.
30-Minute Chicken With Lemon Butter Sauce
Lemon juice, zest, wine, and garlic make the most delicious, zesty sauce!
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Servings: 4 SERVINGS
Calories: 388kcal
Ingredients
- 4 boneless, skinless chicken breast halves, pounded thin
- 1 tsp salt, divided
- Freshly ground black pepper to taste
- ½ cup all-purpose flour
- 1 tbsp olive oil
- 4 tbsp butter, divided
- 2 garlic cloves, minced
- ¼ cup white wine (or this amount of chicken broth)
- ½ cup chicken broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- 2 tbsp parsley, freshly chopped
Instructions
- Prepare your chicken breasts by seasoning them with ½ ts salt and pepper on both sides, and dredging them in flour. Shake off any excess.
- Heat a large skillet over medium-high heat and melt one tablespoon of butter with the olive oil. Brown the chicken breasts for 4 minutes on each side. Transfer to a plate and keep warm by covering it with foil.
- Add the minced garlic to the same skillet and saute for 30 seconds over medium heat.
- Pour in the white wine and deglaze the skillet, scraping any bits and pieces stuck to the bottom.
- Mix in the chicken broth, red pepper flakes, and lemon juice. Simmer until reduced by half. Season with the remaining ½ tsp salt and pepper to taste.
- Reduce the heat to low and stir in the lemon zest. Add the remaining butter and gently swirl it around the skillet to make a sauce. Do not boil this sauce.
- Return the chicken breasts to the skillet and cover them with the sauce. Serve with freshly chopped parsley on top once the chicken is plated.
Nutrition
Calories: 388kcal | Carbohydrates: 13g | Protein: 26g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 0.75g | Monounsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 685mg | Potassium: 119mg | Fiber: 1g | Sugar: 0.25g | Vitamin A: 14IU | Vitamin C: 6mg | Calcium: 0.75mg | Iron: 5mg
