Garlic Butter Lemon Chicken

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp Italian seasoning
• 2 tbsp olive oil

For the Garlic Butter Lemon Sauce:

• 4 tbsp unsalted butter
• 5–6 cloves garlic, minced
• ½ cup chicken broth
• ¼ cup fresh lemon juice
• 1 tsp lemon zest
• ½ tsp Italian seasoning
• ¼ tsp red pepper flakes, optional
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste

Instructions

1. Prepare the chicken:
   If the chicken breasts are thick, gently pound them to an even thickness. Pat dry with paper towels.
2. Season:
   Season both sides of the chicken with salt, black pepper, paprika, and Italian seasoning.
3. Sear the chicken:
   Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4–5 minutes per side, or until golden brown and cooked through. Remove the chicken and set aside.
4. Make the garlic butter:
   Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for 30–60 seconds, until fragrant. Be careful not to burn the garlic.
5. Add lemon and broth:
   Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Add lemon juice, lemon zest, Italian seasoning, and red pepper flakes.
6. Simmer:
   Let the sauce simmer for 2–3 minutes until slightly reduced.
7. Return the chicken:
   Place the chicken back into the skillet and spoon the sauce over the top. Simmer for another 2–3 minutes, allowing the chicken to absorb the flavors.
8. Finish:
   Turn off the heat and sprinkle with fresh parsley. Taste and adjust salt, pepper, or lemon juice as desired.
9. Serve:
   Serve immediately with roasted vegetables, rice, mashed potatoes, cauliflower rice, or a fresh green salad.

Nut Information

• Contains nuts: No.
• Common nut ingredients: None.
• Nut-free: Yes, when prepared with nut-free butter, broth, and other ingredients.
• Potential cross-contamination: Check packaged chicken broth, butter, and seasonings if cooking for someone with a severe nut allergy.
• Peanut-free: Yes, assuming all packaged ingredients are peanut-free.
• Tree-nut-free: Yes, assuming all packaged ingredients are tree-nut-free.

Approximate Nutrition Per Serving

Based on 4 servings and will vary depending on chicken size and exact ingredients.

• Calories: ~430
• Protein: ~45 g
• Carbohydrates: ~4 g
• Fat: ~25 g
• Saturated Fat: ~11 g
• Fiber: ~0.5 g
• Sugar: ~1 g
• Sodium: ~500 mg

Q&A

Q: Can I use chicken thighs?
Yes! Boneless, skinless chicken thighs work beautifully and stay very juicy. Adjust the cooking time as needed.

Q: Can I make this recipe low-carb?
Yes. The chicken itself is naturally low in carbohydrates. Serve it with cauliflower rice, zucchini noodles, roasted broccoli, or a green salad.

Q: Can I use salted butter?
Yes, but reduce the added salt and taste the sauce before serving.

Q: Can I use bottled lemon juice?
Fresh lemon juice is recommended because it gives the sauce a brighter flavor, but bottled juice can work in a pinch.

Q: How do I know when the chicken is done?
The thickest part should reach 165°F (74°C) on an instant-read thermometer.

Q: Can I add vegetables?
Absolutely. Spinach, broccoli, asparagus, zucchini, mushrooms, or cherry tomatoes are excellent additions.

Q: Can I make the sauce creamy?
Yes. Stir in a splash of heavy cream or a little cream cheese after the broth and lemon have simmered.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3–4 days.

Q: Can I freeze it?
Yes, although the butter-lemon sauce may change texture slightly after thawing. Freeze in an airtight container for up to 2–3 months.

Q: What can I serve with Garlic Butter Lemon Chicken?
Try roasted potatoes, rice, couscous, pasta, steamed vegetables, cauliflower rice, or a Mediterranean salad.

Q: Is this recipe gluten-free?
The basic recipe can be gluten-free. Check the chicken broth and seasonings to make sure they are certified or labeled gluten-free if necessary.