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Close up of lemon butter chicken in a cast iron pan with sliced lemons on top and fresh parsley
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Lemon Butter Chicken

A light, tasty baked chicken dish with a hint of lemon. It's easy to make and flavorful
Course dinner
Cuisine American
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 368kcal
Author Charisse Yu

Ingredients

  • 4 Chicken breast boneless skinless
  • 3 tbsp Olive oil
  • As Needed Salt
  • 1 tsp Pepper
  • 1 tbsp AP flour
  • 3 tbsp Butter
  • 1 ½ teaspoon lemon juice
  • ½ cup Chicken stock
  • 1 Tablespoon Parsley chopped

Instructions

  • Preheat the oven to 400F.
  • Use paper towels to pat dry the chicken breasts.
  • Season the chicken breasts on both sides with salt and pepper.
  • Heat up a large skillet over medium high heat, add in olive oil.
  • Place the chicken breasts in hot oil and cook till one side is golden, around 3-4 minutes. Then flip them over, cook for another 3-4 minutes.
  • Place the pan in the oven, and cook until the internal temperature of the chicken reaches 165F.
  • Take the chicken out of the pan, keep warm.
  • Add butter and flour to the pan, stir to combine.
  • Pour in chicken stock, stir with a wooden spoon so the stock would pick up all the delicious drippings from cooking the chicken.
  • Bring the stock to a boil.
  • Add in lemon juice and check the seasoning.
  • Place the chicken back into the pan and glaze them with sauce.

Notes

Store at room temperature for 3 hours. Store in the refrigerator for 3 days.

Nutrition

Calories: 368kcal | Carbohydrates: 1g | Protein: 48g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 147mg | Sodium: 310mg | Potassium: 867mg | Vitamin A: 105IU | Vitamin C: 3.8mg | Calcium: 11mg | Iron: 1mg