Lemon Chicken recipe

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Ingredients

3 tablespoons olive oil
1 medium yellow onion, diced
3 shallots, sliced
4 cloves garlic, sliced
½ stick unsalted butter, divided
4 skinless, boneless chicken breasts, cut into bite-sized pieces
salt and ground black pepper to taste
3 lemons, zested and juiced
1 (14.5 ounce) can chicken broth
1 tablespoon cornstarch
¼ cup water

Nutrition Info

390.2 calories
carbohydrate: 21.1 g
cholesterol: 97.3 mg
fat: 24.9 g
fiber: 4.8 g
protein: 26.6 g
saturatedFat: 9.5 g
servingSize: -
sodium: 541 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic, cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.

  2. While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.

  3. Pour in chicken broth and remaining butter, stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

  4. Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

I am a new cook and I created this recipe for my boyfriend who loved his mother's lemon butter chicken to death but it was a bit heavy on the butter for me. My compromise utilizes half a stick of butter and has great flavor. Serve this over rice for an amazing dinner! Great leftovers too!

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