Lemon Butter Chicken
Lemon Chicken is an easy yet flavorful weeknight dinner that comes together in just 15 minutes! A hearty yet low-carb dish made of tender and juicy chicken fillets doused in a zesty buttery sauce that your whole family will love.
Ingredients
- 3 tablespoon vegetable oil
- 1 ½ pound chicken breasts, about 4 breasts
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup chicken broth
- ¼ cup Dijon mustard
- 3 tablespoon unsalted butter
- 3 tablespoon lemon juice
- 1 tablespoon honey, optional
- Chopped parsley , optional
Instructions
- Prepare the chicken. Pound the chicken out pretty thin and even, you can leave them like that or cut them down the middle like I did after pounding. Season the chicken with the poultry seasoning, salt, and pepper on both sides.
- Sear the seasoned chicken fillets. In a large skillet, add the vegetable oil and the seasoned chicken, and cook on medium to high heat for about 5 minutes on each side. You want the chicken to have a golden sear on it.
- Deglaze the pan. Once the chicken is fully cooked and seared take the chicken on and set it aside on a plate. Add the chicken broth and let it steam and bubble for just a second and then stir.
- Make the lemon butter sauce. Add the Dijon mustard, butter, and lemon juice, stir on medium to low heat until everything is melted together, stir until it becomes thicker, and then turn off the heat. if you want the sauce to be sweeter you can add the honey here and stir.
- Coat the chicken with sauce. Add the chicken back to the pan and flip all over to coat in the sauce. Sprinkle with parsley and serve!
Notes
- To Make Ahead. Season the chicken, cover and refrigerate until you are ready for dinner. Then, just continue with the remaining recipe instructions.
- To Store. Place the lemon butter chicken in an airtight container once it has cooled down. You can keep it stored in the fridge for up to 3 days.
- Freezing. Wrap the chicken fillets in foil or plastic then place them in a freezer-friendly bag to prevent freezer burns. Frozen cooked chicken can be consumed within the next 3 to 4 months. Place the lemon sauce separately into freezer safe container.
- To Reheat. Place the frozen chicken in the fridge overnight to thaw. Reheat the thawed chicken in an oven, on the stovetop, or in the microwave until it reaches an internal temperature of 165°F (74°C).
Nutrition
Calories: 313kcalCarbohydrates: 5gProtein: 30gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 106mgSodium: 848mgPotassium: 548mgFiber: 1gSugar: 4gVitamin A: 273IUVitamin C: 5mgCalcium: 24mgIron: 1mg
Tried this recipe?Let us know how it was!