Weeknight Lemon Chicken Breasts
Say goodbye to dry, boring chicken! These weeknight chicken breasts are so juicy and tender with the dreamiest garlicky lemon sauce! 30 min.
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
- Using paper towels, pat both sides of the chicken dry; season 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.
Notes
- Pat the chicken dry. Before seasoning the chicken, pat the chicken breasts completely dry with paper towels to remove any surface moisture.
- Use a cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear on the chicken.
- Cook in batches. An overcrowded pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and a golden brown crust on each chicken breast, yielding juicier, tender meat.
- Cover the skillet. This will trap steam and heat, allowing the chicken breasts to cook through completely without drying out the exterior.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
- Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Deglaze the pan. Deglaze the skillet with chicken stock, lifting up all the browned bits from the bottom of the skillet to capture maximum flavor and to build a rich pan sauce for the chicken.
- Use freshly squeezed lemon juice. While bottled lemon juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
- Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil, until warmed through.