Lemon Basil Chicken
A quick and flavorful main dish bursting with bright citrus, fresh herbs, and the richness of lightly browned butter. No marinating required!
Ingredients
- 4 boneless, skinless chicken breasts sliced or pounded thin
- kosher salt and black pepper
- 1/4 cup all-purpose flour
- 6 Tablespoons unsalted butter divided
- 2 Tablespoons extra virgin olive oil
- 2 cloves garlic minced
- juice of 1/2 lemon use the other half for serving as wedges
- 1/2 cup white wine or low-sodium chicken broth
- 1/3 cup fresh basil leaves a generous handful, divided
Instructions
- Season both sides of the chicken breasts generously with salt and pepper. Place the flour in a shallow bowl or plate, then dredge each piece of chicken through it to form a light coating, shaking gently to remove any excess.
- Add 2 Tablespoons of the butter and 2 Tablespoons olive oil to a large skillet set over medium-high heat. When butter melts, add the chicken and saute for 2-4 minutes per side, until cooked through and lightly golden. Remove the chicken to a plate, cover with foil, and set aside.
- Add remaining 4 Tablespoons butter to the skillet. Allow the butter to brown and bubble, about 2-3 minutes, until it begins to give off a warm, nutty aroma.
- Add garlic to the skillet, followed after just 30 seconds by the lemon juice, wine or broth, and about half of the basil leaves. Simmer the mixture for 2-3 minutes, scraping any browned bits from the bottom of the pan. Taste sauce and adjust with more salt and pepper, if desired.
- When the sauce is slightly thickened, return chicken to the skillet to warm through. Top with remaining basil leaves, garnish with extra lemon wedges, and serve.
Video
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Notes
- Flour: Almond flour can be substituted for all-purpose, or just skip the dredging entirely, to keep this dish gluten-free.
- Storage: Keep leftovers tightly covered for 3-4 days in the fridge.
- Reheating: Warm in the microwave at 50% power or in a small skillet, adding extra broth if needed to thin out the sauce.
Nutrition Estimate
Calories: 366 kcal, Carbohydrates: 7 g, Protein: 25 g, Fat: 24 g, Saturated Fat: 12 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 8 g, Trans Fat: 1 g, Cholesterol: 117 mg, Sodium: 135 mg, Potassium: 465 mg, Fiber: 0.3 g, Sugar: 0.3 g, Vitamin A: 664 IU, Vitamin C: 2 mg, Calcium: 21 mg, Iron: 1 mg