Weeknight Lemon Chicken Breasts
A quick and flavorful dish perfect for busy nights, ready in just 30 minutes.
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.
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.
