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