Sunday, May 26, 2024

How Sweet Eat's Lemon Butter Chicken {My New Favorite}!

 Over time, my favorite dishes have become the recipes with only a handful of ingredients, like this one: chicken, flour, oil, butter, lemon juice and slices, garlic, fresh herbs, and salt and pepper.

NOTE: This is a lemon-forward dish. The lemon isn't overpowering, but it is there, so if lemon isn't your thing than skip this, but if lemon is you're thing then.. Newsflash: THIS CHICKEN IS SO SO TENDER! In fact, How Sweet Eats mentions "This is easily my most-made recipe of the last ten years."

That's saying something, isn't it?

After making this dish and pretty much inhaling it, I can certainly see why it's one of anyone's most-made recipes! The chicken is extremely tender! And the lemon butter sauce is so flavorful. Not to mention, the dish is really easy and quick to put together.

I served the chicken with some pasta to round out the meal, but you could also serve this with rice and/or any green veggies.

This recipe is one of my favorite recipes of the year so far! I will be making it on repeat in my kitchen!

Lemon Butter Chicken

Adapted from Everyday Dinners

by Jessica Merchant

Serves 4

4 boneless, skinless chicken breast, sliced in half lengthwise

salt and pepper, to taste

2 to 3 tablespoons olive oil

3/4 cup all-purpose flour

4 tablespoons butter 

2 garlic cloves, minced

1 lemon, thinly sliced

1 lemon, juiced (1/4 cup lemon juice)

chopped fresh herbs (parsley, oregano, or thyme for serving)

Preheat the oven to 350F. Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon each of salt and pepper.

Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to the pan.

Take each chicken breast and dredge it through the flour, making sure it's completely covered but shaking off any excess. Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes total, 2 minutes each side. This might have to be done in batches. Transfer the chicken to a baking dish and repeat with any remaining chicken, using the remaining olive oil as necessary.

Once the chicken is out of the pan, keep the skillet over medium-low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice. Cook for 2-3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper. Pour the lemon butter mixture over the chicken in the baking dish.

Bake for 15 -20 minutes, or until the internal temperature of the chicken reaches 165F. Remove the chicken from the oven and sprinkle with fresh herbs. Serve immediately. 

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