why make this recipe
Weeknight Lemon Chicken Breasts are perfect for busy nights when you want something tasty but quick. This dish is full of flavor and only takes about 30 minutes to make. It’s a simple recipe that anyone can enjoy, making it a great choice for family dinners or a meal with friends.
how to make Weeknight Lemon Chicken Breasts
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Ingredients :
- 4 small boneless skinless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 tablespoons canola oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
- 1/2 medium shallot (diced)
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Directions :
- Season chicken with salt and pepper to taste.
- Heat canola oil in a large cast iron skillet over medium heat. Add chicken in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat and flip, cooking until cooked through (internal temperature of 165°F), about 8 minutes. Set aside and keep warm.
- Melt 1 tablespoon of butter in the same skillet over medium-low heat. Add garlic, shallot, and rosemary; cook until fragrant, about 2 minutes. Season with salt and pepper.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping browned bits from the skillet. Bring to a boil, then reduce heat and simmer until thickened, about 4-5 minutes.
- Stir in lemon juice and remaining butter. Season with salt and pepper. Return chicken to the skillet.
- Serve immediately.
how to serve Weeknight Lemon Chicken Breasts
To serve, place the chicken on plates and drizzle the lemon sauce over the top. Pair it with a side of steamed vegetables or rice for a complete meal. Fresh herbs or lemon wedges can be added for a nice touch!
how to store Weeknight Lemon Chicken Breasts
If you have leftovers, store them in an airtight container in the fridge. The chicken can stay fresh for up to 3 days. To reheat, simply warm in the microwave or in a pan over low heat until heated through.
tips to make Weeknight Lemon Chicken Breasts
- Make sure to season the chicken well with salt and pepper for the best flavor.
- Don’t crowd the chicken in the skillet; cook in batches if necessary to ensure even cooking.
- Feel free to adjust the amount of lemon juice based on how tangy you want the dish to be.
variation
You can add vegetables like spinach or asparagus to the skillet after cooking the chicken. This makes a great one-pan meal and adds more color and nutrients.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs will work well and can add more flavor.What can I serve with this dish?
Rice, pasta, or a simple salad are great options to serve alongside lemon chicken.Can I freeze leftovers?
Yes, you can freeze the chicken and sauce in an airtight container. Just make sure to thaw it properly before reheating.
Weeknight Lemon Chicken Breasts
Ingredients
Main ingredients
- 4 pieces small boneless skinless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper (to taste)
- 1.5 tablespoons canola oil
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
- 0.5 medium shallot (diced)
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
Preparation
- Season chicken with salt and pepper to taste.
- Heat canola oil in a large cast iron skillet over medium heat. Add chicken in a single layer and cook until golden brown, about 4-5 minutes.
- Reduce heat and flip, cooking until cooked through (internal temperature of 165°F), about 8 minutes. Set aside and keep warm.
Cooking
- Melt 1 tablespoon of butter in the same skillet over medium-low heat.
- Add garlic, shallot, and rosemary; cook until fragrant, about 2 minutes. Season with salt and pepper.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, scraping browned bits from the skillet. Bring to a boil, then reduce heat and simmer until thickened, about 4-5 minutes.
- Stir in lemon juice and remaining butter. Season with salt and pepper. Return chicken to the skillet.
- Serve immediately.