Lemon Chicken with Lemon Butter Sauce
A flavorful and zesty chicken dish with a creamy lemon butter sauce, perfect for pairing with rice or vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- salt to taste
- black pepper to taste
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 2 cloves garlic minced
- 1 cup chicken broth halal
- 2 tbsp lemon juice freshly squeezed
- 1 tsp lemon zest
- 1 tbsp honey
- 2 tbsp heavy cream
- fresh parsley chopped, for garnish
Instructions
- Season the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper on both sides.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth and scrape the bottom of the skillet to deglaze, releasing any browned bits. Stir in the lemon juice, lemon zest, and honey, and let the mixture simmer for 2-3 minutes.
- Lower the heat and stir in the heavy cream, allowing the sauce to thicken slightly. Taste and adjust the seasoning if necessary.
- Return the cooked chicken breasts to the skillet, spoon the sauce over the chicken, and let it simmer for another 2-3 minutes to allow the flavors to meld.
- Garnish with freshly chopped parsley and serve warm. Pair with rice, mashed potatoes, or steamed vegetables as desired.
Notes
For a lighter version, you can substitute heavy cream with half-and-half. Adjust the honey and lemon juice to balance sweetness and tanginess.