Buttery Lemon Chicken Breasts
 
 
Author:
Ingredients
  • 1/4 cup flour
  • salt and freshly ground pepper
  • 3-4 boneless skinless chicken breasts
  • 2-3 tbsp avocado or olive oil
  • 4 sprigs fresh thyme of 1 teaspoon dried
  • 2 tbsp finely diced shallot
  • 3 -4 finely diced garlic cloves
  • 2 tsps lemon zest
  • 3 tbsp lemon juice
  • 1/2 cup chicken broth
  • 2 tbsp butter
Instructions
  1. Heat oil in a cast iron skillet or a frying pan that works over high heat.
  2. If your chicken breasts are thicker like mine were, place between two sheets of parchment and pound until even and thinner.
  3. Season the flour with salt and pepper to taste.
  4. Dredge each chicken breast in the flour and place in the preheated skillet. If your skillet is crowded, brown the chicken in batches, adding oil as needed.
  5. Brown well on one side for about 5 minutes.
  6. Flip and brown for another 5 minutes or until almost cooked through.
  7. Wipe out the oil if you wish, I didn't have to do this.
  8. Sprinkle the thyme, minced shallot, and garlic around the chicken thighs. Lightly brown, don't let the garlic burn.
  9. Add the lemon zest, juice and chicken broth. Scrape the bottom bits that were left from browning the chicken. Add the butter and simmer for about 3 minutes.
  10. * I would double the sauce as I would have loved to have more for roasted potatoes and veggies!
Recipe by Just a Smidgen at https://justasmidgen.com/2026/04/25/buttery-lemon-chicken-breasts/