Lemony Brown Butter Chicken
Lemony Brown Butter Chicken. Transfer chicken to a plate while leaving any little bit of excess oil in pan. I ended up grating the garlic and used a bit of olive oil along with butter when browning the chicken as I was worried the butter would burn. Lemon Butter Chicken – juicy and moist chicken in a skillet of super creamy, lemony and cheesy white sauce, topped with yummy spinach and First pan-sear and cook the chicken. The brown butter garlic lemon sauce is absolutely incredible! It is spring so I like to lemon all the things. To cook Lemony Brown Butter Chicken you need 6 ingredients and 5 steps quickly.
The ingredients needed to make Lemony Brown Butter Chicken:
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4 of boneless, skinless chicken breast
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1.5 tsp of lemon pepper seasoning per each breast
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of Pepper, to taste per each breast
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1 of fresh lemon, 1/2 sliced, the other half juiced
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2 tbs of unsalted butter
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2 tsp of olive oil
Steps to make Lemony Brown Butter Chicken:
- Season chicken breast
- Preheat oven to 375⁰
- In a skillet add your butter and olive oil, once hot brown chicken and both sides on high heat (it's okay if it's not cooked through at this stage)
- Add your lemon juice and a slice of lemon on each breast
- Bake in oven for 20-25min then serve with your fave sides!
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 butter in a large, nonstick skillet over medium-high heat. When butter turns brown and fragrant, add the chicken in a single layer and arrange sage over the chicken. Set the timer for five minutes. Melt the butter in a large skillet or saucepan over medium heat.
