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Weeknight Lemon Chicken Breasts

A quick and flavorful dish perfect for busy nights, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

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

Method
 

Preparation
  1. Season chicken with salt and pepper to taste.
  2. 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.
  3. Reduce heat and flip, cooking until cooked through (internal temperature of 165°F), about 8 minutes. Set aside and keep warm.
Cooking
  1. Melt 1 tablespoon of butter in the same skillet over medium-low heat.
  2. Add garlic, shallot, and rosemary; cook until fragrant, about 2 minutes. Season with salt and pepper.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. 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.
  5. Stir in lemon juice and remaining butter. Season with salt and pepper. Return chicken to the skillet.
  6. Serve immediately.

Notes

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! If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a pan over low heat.