Ingredients
- Chicken breasts: 2, boneless and skinless
- Butter: 4 tablespoons
- Garlic: 4 cloves, minced
- Lemon: 1, juiced and zested
- Chicken broth: 1/4 cup
- Dried thyme: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Season the chicken breasts with salt and pepper.
- Step 2: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through and golden brown. Remove the chicken from the skillet and set aside.
- Step 3: Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Add the minced garlic and cook for 30 seconds, until fragrant.
- Step 4: Pour in the chicken broth and lemon juice. Add the lemon zest and dried thyme. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Step 5: Return the chicken to the skillet and coat with the lemon garlic butter sauce. Serve immediately.
Notes
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken gently in a skillet over medium-low heat with a splash of chicken broth to prevent drying.
- Serve this delightful chicken over a bed of fluffy rice or alongside roasted asparagus to soak up all that delicious sauce.
- Don't skimp on the lemon zest; it really brightens the sauce and adds an extra layer of flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American