Heat a large skillet over medium heat. Sear the chicken for 5–7 minutes per side, or until golden brown and cooked through (internal temperature should be 165°F or 74°C). Remove and let rest.
Make the Sauce:
In the same pan, lower heat and add butter. Once melted, stir in the minced garlic. Cook for 30 seconds until fragrant, then add lemon juice. Stir well and remove from heat.
Combine:
Return the chicken to the skillet, spooning the sauce over the top. Simmer on low for 2 minutes to meld flavors.
Serving and Storage Tips:
Serving: Best served hot with roasted vegetables, rice, or mashed potatoes. Garnish with fresh parsley and lemon slices for presentation.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to maintain moisture.
Variations:
Creamy Twist: Add ¼ cup of heavy cream to the sauce for a richer version.
Spicy Version: Add a pinch of red pepper flakes to the garlic butter for a hint of heat.
Grilled Option: Grill the seasoned chicken for a smokier flavor and pour the sauce over after cooking.
FAQ:
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless thighs work well and are often juicier. Adjust cooking time as needed.
Q: Can I make this ahead of time?
A: Yes, you can cook the chicken and make the sauce ahead. Reheat gently to preserve flavor and texture.
Q: Is this recipe gluten-free?
A: Yes, it contains no gluten ingredients. Just double-check any spices or sauces for additives if you’re sensitive.
ADVERTISEMENT
