Lemon Chicken with White Wine Butter Sauce

Real Fancy… but Real Simple

Why I Love This Recipe

This lemon chicken recipe is one of those dinners that feels like you really tried… but you didn’t.

Fast.Easy.

Healthy-ish.

And done in under 30 minutes.

It’s the kind of meal that tastes like something you’d order at a restaurant… but you’re standing in your kitchen with a glass of wine.

(And right now, my “long day” is errands and Pinterest scrolling… teacher summer life 😂)

Fast. Fresh. Fancy. And done in under 30 minutes.

Ingredients

• 2–3 boneless, skinless chicken breasts

• 1 lemon (halved or sliced)

• 3 cloves garlic, minced

• 2 tbsp olive oil

• 4 tbsp butter, divided

• 1/3 cup chicken broth (or white wine)

• 1 tsp thyme

• 1 tsp rosemary (I like using fresh rosemary)

• Kosher salt + cracked black pepper

How to Make It

1. Prep the Chicken

Pound slightly so it cooks evenly. Season both sides with salt, pepper, thyme, and rosemary.

2. Char the Lemon

Heat a skillet over medium-high. Add olive oil and place lemon cut-side down.Sear 2–3 minutes until golden. Remove and set aside.

3. Sear the Chicken

Add a little more oil if needed. Cook chicken 3–4 minutes per side until golden.

4. Add Garlic + Butter

Lower heat. Add 2 tbsp butter and garlic.Spoon it over the chicken for 1–2 minutes.

5. Broth + Lemon

Pour in the chicken broth and squeeze in the lemon.Let it simmer 3–5 minutes until chicken is cooked through (165°) and sauce reduces.

6. Finish with Butter

Add the remaining butter and let it melt into the sauce.

Spoon everything over the chicken and you’re done.

A Few Tips

• Pound the chicken just a little… it makes a difference

• I sliced my lemons instead of halving them — easier and prettier

• Squeeze extra lemon into the pan at the end

• Fresh herbs are great… but dried works just fine on a weeknight

  
  

How to Serve It

This is perfect with:

• Roasted broccoli (add a little shaved parmesan… trust me)

• Simple potatoes

• Or crusty bread to soak up the sauce