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–+ servings
Weeknight Lemon Chicken Breasts

Weeknight Lemon Chicken Breasts

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
So quick, so easy. And the garlicky lemon herb sauce is THE BEST. Serve with a light salad + crusty bread!
5 stars (54 ratings)

Ingredients

  • 4 small boneless skinless chicken breasts, about 1 1/2 pounds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil
  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ½ medium shallot, diced
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  • Season chicken with salt and pepper, to taste.
  • Heat canola oil in a large cast iron skillet over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium low. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes; set aside and keep warm.
  • Melt 1 tablespoon butter in the skillet over medium low heat. Add garlic, shallot and rosemary, and cook, stirring frequently, until fragrant, about 2 minutes; season with salt and pepper, to taste.
  • Whisk in flour until lightly browned, about 1 minute.
  • Stir in chicken stock, scraping any browned bits from the bottom of the skillet. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and thickened, about 4-5 minutes.
  • Stir in lemon juice and remaining 1 tablespoon butter; season with salt and pepper, to taste. Return chicken to the skillet.
  • Serve immediately.