Recipe: Delicious Lemony Brown Butter Chicken

Rosa Elliott
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Recipe: Delicious Lemony Brown Butter Chicken
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Recipe: Delicious Lemony Brown Butter Chicken Delicious, fresh and tasty.

Lemony Brown Butter Chicken. I love that this recipe doesn't require many ingredients yet it still yields amazingly flavorful end results, and it all thanks to that bright lemon and creamy butter. With this recipe you get perfectly tender, golden brown pan seared chicken breasts that are coated in that quick lemon pan sauce. Season chicken thighs with paprika, salt and pepper, to taste.

Chicken that gets coated in lemon pepper seasoning and is baked to tender and juicy perfection.

The brown butter garlic lemon sauce is absolutely incredible!

It is spring so I like to lemon all the things.

You can have Lemony Brown Butter Chicken using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Lemony Brown Butter Chicken

  1. You need of boneless, skinless chicken breast.

  2. Prepare of lemon pepper seasoning per each breast.

  3. You need of Pepper, to taste per each breast.

  4. You need of fresh lemon, 1/2 sliced, the other half juiced.

  5. You need of unsalted butter.

  6. You need of olive oil.

Actually I love lemon all year round but I like to take advantage of it while it is popular.… Brown Rice.

I cut up the chicken and vegetables into smaller pieces, then mixed it and the sauce with brown rice.

Ideal for those looking to keep the recipe low carb or seeking keto lemon butter chicken breasts.

Place in an airtight container and cover.

Lemony Brown Butter Chicken step by step

  1. Season chicken breast.

  2. Preheat oven to 375⁰.

  3. In a skillet add your butter and olive oil, once hot brown chicken and both sides on high heat (its okay if it's not cooked through at this stage).

  4. Add your lemon juice and a slice of lemon on each breast.

  5. Bake in oven for 20-25min then serve with your fave sides!.

Set the timer for five minutes.

Stir and toss chicken and sage, making sure to coat all in brown butter, then flip the chicken to the other side and cook for the remainder of the time.

Season the chicken cutlets with salt and pepper.

Melt the butter in the same pan or skillet the chicken was seared in over medium heat, scraping any bits left over in the pan from the chicken with a spatula.

Melt the butter in a large skillet or saucepan over medium heat.