Description
Bright, tangy lemon chicken cooked in a buttery sauce, perfect for busy weeknights.
Ingredients
Scale
- 900 g (2 lb) boneless, skin-on chicken thighs or breasts
- 1½ tsp (9 g) kosher salt
- ½ tsp (1 g) black pepper
- 30 g (1/4 cup) all-purpose flour
- 15 ml (1 tbsp) extra-virgin olive oil
- 15 g (1 tbsp) unsalted butter
- 3 cloves garlic, minced (about 9 g)
- 240 ml (1 cup) low-sodium chicken stock
- 60 ml (1/4 cup) fresh lemon juice
- Zest of 1 lemon
- Fresh thyme or parsley, chopped (optional)
Instructions
- Prep the chicken and season: Pat the chicken dry, season with salt and pepper, dust with flour, and rest for 5 minutes.
- Sear the chicken: Heat oil and butter in a skillet, sear chicken skin-side down for 5–6 minutes, then flip and sear the other side for 4–5 minutes.
- Remove and deglaze: Transfer chicken, sauté garlic, add stock, and scrape up browned bits, simmer for 1–2 minutes.
- Make the lemon butter sauce: Stir in lemon juice and zest, simmer for 1 minute, then whisk in cold butter.
- Finish the chicken in the sauce: Return chicken to skillet, spoon sauce over, and simmer until cooked through.
- Rest and serve: Remove from heat, sprinkle herbs, rest for 3 minutes, and serve with sauce.
Notes
Serve with rice or potatoes to soak up the sauce. Can be made gluten-free by omitting flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 1g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 42g
- Cholesterol: 140mg