Lemon Butter Chicken As seen on Two peas & their pod Bookmark recipe Print recipe Download recipe Share Total Time 35 mins Prep Time 5 mins Cook Time 30 mins Rating 4.62 out of 5 stars (118) Ingredients 4 4 boneless, skinless chicken breasts, sliced in half lengthwiseKosher salt and freshly cracked black pepper2 to 3 tablespoons extra-virgin olive oil3/4 cup all-purpose flour4 tablespoons unsalted butter2 garlic cloves, minced1 lemon, thinly sliced1/4 cup freshly squeezed lemon juiceChopped fresh parsley, for serving Calories How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Preheat the oven to 350 degrees F. Step 2 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. Step 3 Heat a large skillet over medium heat. Add 1 tablespoon of olive oil to the pan. Step 4 Take each chicken breast and dredge it through the flour, making sure it’s completely covered but shaking off any excess flour. Step 5 Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes, then flip and cook them for 3 minutes more. This will 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. Step 6 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. Step 7 Cook for 2 to 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. Step 8 Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove the chicken from the oven and sprinkle with fresh parsley. Serve immediately. Chef’s notes Recipe from Everyday Dinners by Jessica Merchant
