Moist and juicy chicken simmers in a lemon garlic sauce for a quick and easy dinner that’s ready in 35 minutes. Serve with lightly buttered orzo, noodles or rice and a side of steamed vegetables.
4 Tablespoons Unsalted Butter (Divided)
2 Tablespoons Canola Oil
4 Chicken Breasts Or Thighs
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/2 Cup Unbleached Flour Plus 2 Tablespoons (Divided)
1 Cup Chicken Broth
2 Medium Lemons (Juiced)
2 Garlic Cloves (Minced)
2 Green Onions (Sliced)
Lemon Chicken, Dinner, Quick Dinners, Orzo, Noodles, Rice, Vegetables, Butter, Unsalted Butter, Oil, Canola Oil, Chicken, Chicken Breasts, Chicken Thighs, Salt, Kosher Salt, Pepper, Flour, Chicken Broth, Lemons, Lemon Juice, Garlic, Onions, Green Onions
Place cast iron skillet over a medium-high heat. When hot add 2 tablespoons butter and canola oil. Swirl to coat.
Sprinkle each chicken piece with kosher salt and pepper.
Place 1/2 cup flour in shallow bowl and dredge each chicken piece in it. Cover each side with flour. Shake off any excess.
Place chicken in pan and cook 4 to 8 minutes on each side until nice and browned. Reduce heat to low and let simmer 15 minutes. Remove chicken from pan. Add remaining butter and 2 tablespoons flour. Whisk together to create a roux. Let cook for 1 minute. Add chicken broth and lemon juice. Whisk to combine with butter and flour mixture. Add chicken back to pan. Let simmer. Sauce will thicken in about a minute. Add garlic and simmer another 30 seconds.
Sprinkle sliced green onion on top.
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes
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