Lemon Butter Chicken
Servings: 4
Calories: 368kcal
Ingredients
- 4 Chicken breasts - or thighs
- 7 Garlic cloves - minced
- 4 tbsp Butter
Lemon butter Sauce
- 2 tbsp Lemon juice
- Lemon Zest
- 3 tbsp Water
- 1- 2 tsp Dredge flour - use a whisk to mix
Dredge Seasoning
- 1 tsp Garlic powder
- ½ tsp White pepper powder
- ½ cup All-purpose flour - dredge
- 1 tsp Salt - adjust to taste
Instructions
- Dredging: In a bowl, mix flour, garlic powder, salt, and white pepper. Dredge the chicken in the flour mixture, shaking off excess.
- Cooking Chicken: Heat a large pan on medium-low and add butter. Cook the coated chicken breasts for about 7 minutes per side, until golden brown. Remove and set aside.
- Making the Sauce: In the same pan, lower the heat and add butter with garlic cloves. Sauté for 1-2 minutes until fragrant. Add lemon juice, lemon zest, and the 1 tsp of the dredge seasoning, simmering the lemon butter sauce for a few minutes.
- Light simmer: Return the chicken to the pan and coat it with the sauce. Cook for an additional 2-4 minutes until heated through. Plate the chicken and drizzle with any remaining sauce.
Nutrition
Calories: 368kcal | Carbohydrates: 24g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 432mg | Potassium: 905mg | Fiber: 1g | Sugar: 5g | Vitamin A: 70IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 2mg