Pan-Seared Chicken with Lemon Butter

Crisp-skinned chicken breasts finished with a vibrant lemon-butter sauce that complements the natural tenderness of the meat.

Cuisine: American

Category: Chicken

Prep: 10 minutes. Cook: 15 minutes.

Serves 4.

Ingredients

• 4 (about 6 oz each) chicken breasts, boneless skinless
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp unsalted butter
• 1 tbsp lemon juice
• 1 tbsp fresh parsley, chopped

Instructions

1. Step 1: Pat 4 boneless, skinless chicken breasts (about 6 oz each) dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, then transfer to a plate and tent with foil.
3. Step 3: Add the remaining 1 tbsp olive oil to the skillet, then add 2 tbsp unsalted butter and 1 tbsp lemon juice, stirring until the butter melts and the sauce is fragrant, about 1 minute.
4. Step 4: Return the chicken to the skillet, spooning the lemon butter sauce over the top, and cook for 1 more minute to reheat and absorb flavors, then transfer to a cutting board and slice, sprinkling with 1 tbsp chopped fresh parsley.