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Weeknight Lemon Chicken Breasts » Simple and Healthy Recipe! ✅

So fast, so easy. And the lemon herb sauce is BETTER. Serve with a light salad + croutons!

It’s all in the name. night from monday to friday chicken goodness. Yes, we can absolutely pull it off on those super busy weeknights when dinner seems completely impossible.

So defrost those chicken breasts and let’s get to it! She quickly joins in, quickly clearing up.

The only part that takes time is letting the chicken breasts cook all the way through. From there, you can melt some butter on those pan drippings along with some garlic, fresh rosemary, and lemon juice for all that tangy goodness.

Serve with a light salad and croutons for a complete meal.

Weeknight Lemon Chicken Breasts

So fast, so easy. And the lemon herb sauce is BETTER. Serve with a light salad + croutons!

chicken

Weeknight Lemon Chicken Breasts

10 minutes and 20 minutes

dodgy rhee

Ingredients:

  • 4 small boneless skinless chicken breasts, about 1 1/2 pounds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons canola oil
  • 2 tablespoons unsalted butter, divided
  • 3 garlic cloves, minced
  • 1/2 medium shallot, diced
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon all-purpose flour
  • 1 cup of chicken broth
  • 2 tablespoons freshly squeezed lemon juice

Indications:

  1. Season the chicken with salt and pepper to taste.
  2. Heat canola oil in a large skillet over medium heat. Working in batches, add the chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce the temperature to medium-low. Using tongs, flip and cook, covered, until cooked through, reaching a core temperature of 165 degrees F, another 8 minutes; reserve and keep warm.
  3. Melt 1 tablespoon of butter in a skillet over medium-low heat. Add the garlic, shallots, and rosemary and cook, stirring frequently, until fragrant, about 2 minutes; Season with salt and pepper to taste.
  4. Beat in the flour until golden brown, about 1 minute.
  5. Add the chicken broth, scraping up any browned pieces from the bottom of the pan. Bring to a boil; lower heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
  6. Add lemon juice and remaining 1 tablespoon butter; Season with salt and pepper to taste. Return chicken to skillet.
  7. Serve immediately.

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