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Close-up of golden-brown seared chicken breast with lemon garlic butter sauce and fresh parsley garnish.

Lemon Garlic Chicken with a Pan-Seared Golden Crust and Glossy Butter Sauce

This Lemon Garlic Chicken features succulent pan-seared chicken breasts in a glossy, buttery sauce. Infused with fresh garlic, thyme, and caramelized lemons, it's a restaurant-quality 30-minute meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Lemon Garlic Chicken Ingredients
  • 4 large Chicken Breasts Boneless and skinless
  • 2 tbsp Avocado Oil Or light olive oil (30ml)
  • 1 tsp Kosher Salt To taste
  • 1 tsp Cracked Black Pepper Coarsely ground (2g)
  • 4 tbsp Unsalted Butter Cold, cubed (56g)
  • 3 tbsp Fresh Garlic 4-6 cloves, finely minced
  • 1/2 cup Chicken Broth Low-sodium (120ml)
  • 1 large Lemon Juiced (approx. 2 tbsp)
  • 1 large Lemon Sliced into rounds
  • 1/4 cup Fresh Parsley Finely chopped (15g)
  • 6 sprigs Fresh Thyme Whole sprigs

Equipment

  • 1 12-inch Cast Iron Skillet Essential for a deep golden sear.
  • 1 Stainless Steel Tongs For flipping chicken without piercing meat.
  • 1 Meat thermometer To ensure internal temperature reaches 165°F.

Instructions
 

Preparation
  1. Pat the 4 chicken breasts dry with paper towels. Season both sides with kosher salt and 1/2 tsp of cracked black pepper.
Searing
  1. Heat 2 tbsp (30ml) oil in a 12-inch cast iron skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate.
  2. Add lemon slices to the pan. Cook for 1-2 minutes per side until charred and caramelized. Remove and set aside.
Sauce Development
  1. Reduce heat to medium. Add minced garlic and thyme sprigs. Sauté for 30-45 seconds until fragrant. Pour in broth and lemon juice to deglaze.
  2. Whisk in 4 tbsp (56g) cold butter one cube at a time until the sauce is glossy and slightly thickened.
Finishing
  1. Return chicken and lemons to the pan. Spoon sauce over the meat. Garnish with remaining pepper, fresh parsley, and extra thyme. Serve warm.

Notes

Ensure chicken is patted completely dry before searing for the best crust.
Use cold butter to prevent the sauce from breaking and becoming greasy.
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