Description
Brighten up your dinner with these flavorful and tender Lemon Butter Chicken Breasts, made with just 6 simple ingredients and cooked all in one skillet. Perfectly pounded chicken breasts are lightly flour-coated, seasoned with zesty lemon pepper, and pan-seared to golden perfection in a luscious lemon butter sauce. Served with fresh lemon slices and basil, this dish is a quick and delicious American classic that’s perfect for any weeknight meal.
Ingredients
Chicken
- 6 medium boneless skinless chicken breast halves (1-1/2 pounds)
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons lemon pepper seasoning
Cooking Fat and Flavorings
- 1/3 cup butter
- 1 tbsp olive oil
Lemon and Herbs
- 2 lemons, sliced
- 2 tablespoons lemon juice
- 2 to 3 tablespoons fresh basil leaves
Instructions
- Prepare Chicken: Place each chicken breast half between two pieces of plastic wrap and gently pound them into a rectangle about 1/4 to 1/8 inch thick. Remove the plastic wrap. In a shallow bowl, mix together the flour and salt. Dredge each chicken breast in the flour mixture to coat evenly. Sprinkle lemon pepper seasoning over all sides of the chicken.
- Brown Chicken: Heat a 12-inch skillet over medium-high heat. Add the butter and olive oil to the skillet. Once hot and the butter has melted, place half of the chicken breasts in the skillet, ensuring they have room to cook without overlapping. Cook for 3 to 4 minutes on each side until browned and cooked through. Remove the chicken from the skillet to a plate and cover loosely with foil. Repeat the process with the remaining chicken breasts.
- Cook Lemon Slices: Add the lemon slices to the same skillet. Cook them for 2 to 3 minutes, turning once, until they are lightly browned and fragrant.
- Combine and Finish: Return all the cooked chicken breasts back to the skillet, including any collected juices from the plate, arranging them to slightly overlap if needed. Drizzle the lemon juice evenly over the chicken. Continue to cook for an additional 2 to 3 minutes, allowing the pan juices to slightly reduce and thicken.
- Serve: Serve the lemon butter chicken hot, topped with the cooked lemon slices and fresh basil leaves. This dish pairs wonderfully with hot cooked rice or your favorite side.
Notes
- For best results, pound chicken evenly to ensure quick and uniform cooking.
- Use fresh lemons for the most vibrant lemon flavor.
- You can substitute fresh basil with parsley if preferred.
- Serve over rice, mashed potatoes, or steamed vegetables for a complete meal.
- Leftovers keep well in the refrigerator for up to 3 days.
