Weeknight Lemon Chicken Breasts
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(52)
Ingredients
4 servings
- 4 small boneless skinless chicken breasts, about 1 1/2 pounds
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
How would you rate this recipe?
Preparation
Step 1
Season chicken with salt and pepper, to taste.
Step 2
Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165°F, an additional 8 minutes; set aside and keep warm.
Step 3
Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
Step 4
Whisk in flour until lightly browned, about 1 minute.
Step 5
Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
Step 6
Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
Step 7
Serve immediately.
Step 8
Save recipe for the next time?
Chef's notes
Use a cast iron skillet for even cooking and better sear.
Use an instant-read thermometer for accurate results. The internal temperature should reach 165°F.
Let your chicken rest for at least 5 minutes prior to serving for maximum flavor and juiciness.
Reheat leftovers in the oven at 350°F, covered in aluminum foil until warmed through.
