\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nThis lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes <\/strong>to the most golden, saucy, creamy chicken<\/strong> you\u2019ve ever made.<\/p>\n<\/figure>\n\nWhy Everyone Goes Back for Seconds<\/h2>\n\nCrispy, golden, and impossibly tender:<\/strong>\u00a0Dredging the chicken in flour before searing gives you that gorgeous golden brown crust while keeping the inside juicy and perfectly cooked every time.<\/li>\nThat Sauce Though!<\/strong>\u00a0Buttery, garlicky, creamy, and bright with lemon, this sauce is so good you\u2019ll want to soak up every last drop with a piece of crusty bread<\/a>.<\/li>\nEndlessly versatile:<\/strong>\u00a0Serve it over pasta<\/a>, rice<\/a>, or mashed potatoes<\/a>, or keep it simple with a side of broccoli<\/a> or green beans<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nLemon Butter Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong>\u00a0Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning.\u00a0<\/li>\nPat Dry:<\/strong>\u00a0Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan.\u00a0<\/li>\nHeavy Cream:<\/strong>\u00a0Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious.\u00a0<\/li>\nAdd Greens:<\/strong>\u00a0Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Lemon Butter Chicken<\/h2>\nThis lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!<\/p>\n\nDredge:<\/strong> Season\u00a0chicken breasts\u00a0with salt\u00a0and lemon pepper<\/a>. Dredge the chicken in\u00a0all-purpose flour, shaking off the excess.<\/li>\nCook Chicken:<\/strong> Heat a large skillet<\/a> with olive oil\u00a0over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/li>\nLemon Butter Sauce:<\/strong> To the same skillet, add\u00a0butter\u00a0and minced garlic\u00a0and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth<\/a>, heavy cream, grated Parmesan,\u00a0lemon juice, and\u00a0lemon zest.<\/li>\nCombine & Serve:<\/strong> Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t wipe out the pan! <\/strong>Those golden bits from the chicken add incredible flavor. The sauce cooks right over them, making it richer and more delicious.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSeason 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
This lemon butter chicken is about to become your new weeknight secret weapon. One skillet, simple ingredients, and less than 30 minutes <\/strong>to the most golden, saucy, creamy chicken<\/strong> you\u2019ve ever made.<\/p>\n<\/figure>\n\nWhy Everyone Goes Back for Seconds<\/h2>\n\nCrispy, golden, and impossibly tender:<\/strong>\u00a0Dredging the chicken in flour before searing gives you that gorgeous golden brown crust while keeping the inside juicy and perfectly cooked every time.<\/li>\nThat Sauce Though!<\/strong>\u00a0Buttery, garlicky, creamy, and bright with lemon, this sauce is so good you\u2019ll want to soak up every last drop with a piece of crusty bread<\/a>.<\/li>\nEndlessly versatile:<\/strong>\u00a0Serve it over pasta<\/a>, rice<\/a>, or mashed potatoes<\/a>, or keep it simple with a side of broccoli<\/a> or green beans<\/a>.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nLemon Butter Chicken Ingredients<\/h3>\n<\/figure>\n\nChicken:<\/strong>\u00a0Keep your chicken breasts thin so they cook evenly. If yours are thick, slice them in half horizontally before seasoning.\u00a0<\/li>\nPat Dry:<\/strong>\u00a0Before seasoning and dredging in flour, pat the chicken dry. This helps it develop a golden crust in the pan.\u00a0<\/li>\nHeavy Cream:<\/strong>\u00a0Want a lighter sauce? Feel free to leave out the heavy cream. The sauce will be a little thinner but still delicious.\u00a0<\/li>\nAdd Greens:<\/strong>\u00a0Stir a handful of chopped spinach into the sauce at the end for a pop of color and a little extra nutrition.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Lemon Butter Chicken<\/h2>\nThis lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!<\/p>\n\nDredge:<\/strong> Season\u00a0chicken breasts\u00a0with salt\u00a0and lemon pepper<\/a>. Dredge the chicken in\u00a0all-purpose flour, shaking off the excess.<\/li>\nCook Chicken:<\/strong> Heat a large skillet<\/a> with olive oil\u00a0over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/li>\nLemon Butter Sauce:<\/strong> To the same skillet, add\u00a0butter\u00a0and minced garlic\u00a0and let cook until the garlic is fragrant, about 1 minute. Stir in chicken broth<\/a>, heavy cream, grated Parmesan,\u00a0lemon juice, and\u00a0lemon zest.<\/li>\nCombine & Serve:<\/strong> Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the lemon chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season the lemon-butter chicken with salt and pepper, if needed, then garnish with lemon slices and fresh parsley.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\nAlyssa\u2019s Pro Tip<\/h2>\nDon\u2019t wipe out the pan! <\/strong>Those golden bits from the chicken add incredible flavor. The sauce cooks right over them, making it richer and more delicious.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSeason 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
This lemon butter chicken recipe makes it look like you put in a lot more effort than you actually did. Get your ingredients prepped and ready to go before you start, because once the chicken hits the pan, it comes together in a flash!<\/p>\n
Don\u2019t wipe out the pan! <\/strong>Those golden bits from the chicken add incredible flavor. The sauce cooks right over them, making it richer and more delicious.<\/p>\n<\/div>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSeason 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSeason 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nSeason 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Season 4 thinly sliced boneless skinless chicken breasts<\/span> with 1 teaspoon salt<\/span> and \u00bd teaspoon lemon pepper<\/span>. Dredge the chicken in \u00bd cup all-purpose flour<\/span> shaking off the excess.<\/span><\/p>\n<\/li>\n\nHeat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Heat a large skillet with 2 tablespoons olive oil<\/span> over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until they are golden and cooked through. Remove them from the pan and set aside.<\/span><\/p>\n<\/li>\n\nTo the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
To the same skillet, add 4 tablespoons butter<\/span> and 2 teaspoons minced garlic<\/span> and let cook until the garlic is fragrant, about 1 minute. Stir in \u00bd cup chicken broth<\/span>, \u00bc cup heavy cream<\/span>, \u00bc cup grated parmesan<\/span>, 3 tablespoons lemon juice<\/span>, and 1 teaspoon lemon zest<\/span>.<\/span><\/p>\n<\/li>\n\nBring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Bring the sauce to a simmer and let it cook for 2-3 minutes. Add the chicken back into the pan and cook for 2-3 minutes, until the sauce is slightly reduced and coats the chicken. Season with more salt and pepper if needed, garnish with lemon slices<\/span> and fresh chopped parsley<\/span>. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring and Reheating Leftovers<\/strong><\/span><\/p>\n\nFridge: <\/strong>Store in an airtight container in the refrigerator for up to 5 days.<\/li>\nReheating: <\/strong>Reheat leftovers on the stovetop until heated through.<\/li>\nFreezer:<\/strong> Freezing is not recommended for this recipe as the sauce and coating do not hold up well once thawed.<\/li>\nMake Ahead: <\/strong>This dish comes together so fast that it\u2019s best made fresh.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>432<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>15<\/span>g<\/span><\/span>Protein: <\/span>28<\/span>g<\/span><\/span>Fat: <\/span>29<\/span>g<\/span><\/span>Saturated Fat: <\/span>13<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>11<\/span>g<\/span><\/span>Trans Fat: <\/span>0.5<\/span>g<\/span><\/span>Cholesterol: <\/span>125<\/span>mg<\/span><\/span>Sodium: <\/span>1026<\/span>mg<\/span><\/span>Potassium: <\/span>491<\/span>mg<\/span><\/span>Fiber: <\/span>1<\/span>g<\/span><\/span>Sugar: <\/span>1<\/span>g<\/span><\/span>Vitamin A: <\/span>660<\/span>IU<\/span><\/span>Vitamin C: <\/span>7<\/span>mg<\/span><\/span>Calcium: <\/span>83<\/span>mg<\/span><\/span>Iron: <\/span>1<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\n\nMore Quick & Easy Chicken Recipes<\/h2>\nQuick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n<\/div>\n
Quick and easy doesn\u2019t have to mean boring, and these recipes are proof. Here are a few more weeknight chicken favorites you are going to love!<\/p>\n<\/div>\n<\/header>\n<\/section>\n
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