Creamy lemon butter chicken

Serves 1
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Directions

  1. 1Coat cutlets lightly with oil.
  2. 2Coat cutlets lightly with oil.
  3. 3Coat cutlets lightly with oil.
  4. 4Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  5. 5Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  6. 6Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  7. 7Set up 3 bowls: One with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  8. 8Set up 3 bowls: One with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  9. 9Set up 3 bowls: One with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  10. 10Coat each cutlet by first dipping in flour, then egg, then breadcrumbs.
  11. 11Coat each cutlet by first dipping in flour, then egg, then breadcrumbs.
  12. 12Coat each cutlet by first dipping in flour, then egg, then breadcrumbs.
  13. 13Heat oil and butter in a skillet over medium heat.
  14. 14Heat oil and butter in a skillet over medium heat.
  15. 15Heat oil and butter in a skillet over medium heat.
  16. 16Pan-fry cutlets for 3-4 minutes per side until golden and cooked through (165°F).
  17. 17Pan-fry cutlets for 3-4 minutes per side until golden and cooked through (165°F).
  18. 18Pan-fry cutlets for 3-4 minutes per side until golden and cooked through (165°F).
  19. 19Transfer cooked chicken to a plate and cover loosely.
  20. 20Transfer cooked chicken to a plate and cover loosely.
  21. 21Transfer cooked chicken to a plate and cover loosely.
  22. 22In the same pan, melt butter and sauté garlic for 30-60 seconds.
  23. 23In the same pan, melt butter and sauté garlic for 30-60 seconds.
  24. 24In the same pan, melt butter and sauté garlic for 30-60 seconds.
  25. 25Add lemon juice, chicken broth, and Dijon.
  26. 26Add lemon juice, chicken broth, and Dijon.
  27. 27Add lemon juice, chicken broth, and Dijon.
  28. 28Simmer for 2-3 minutes.
  29. 29Simmer for 2-3 minutes.
  30. 30Simmer for 2-3 minutes.
  31. 31Stir in cream, season with salt and pepper, and simmer another 2-3 minutes until slightly thickened.
  32. 32Stir in cream, season with salt and pepper, and simmer another 2-3 minutes until slightly thickened.
  33. 33Stir in cream, season with salt and pepper, and simmer another 2-3 minutes until slightly thickened.
  34. 34Return chicken to the pan and spoon sauce over the top.
  35. 35Return chicken to the pan and spoon sauce over the top.
  36. 36Return chicken to the pan and spoon sauce over the top.
  37. 37Garnish if desired.
  38. 38Garnish if desired.
  39. 39Garnish if desired.
  40. 40Serve with mashed potatoes, rice, or roasted veggies, pouring the lemon butter sauce over everything.
  41. 41Serve with mashed potatoes, rice, or roasted veggies, pouring the lemon butter sauce over everything.
  42. 42Serve with mashed potatoes, rice, or roasted veggies, pouring the lemon butter sauce over everything.

Ingredients

  • 1.5 Ibs chicken breast, lightly pounded to flatten out
  • 1.5 Ibs chicken breast, lightly pounded to flatten out
  • 1.5 Ibs chicken breast, lightly pounded to flatten out
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 0.5 tsp paprika
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tsp oil (to coat chicken before seasoning)
  • 1 tsp oil (to coat chicken before seasoning)
  • 1 tsp oil (to coat chicken before seasoning)
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 2 eggs, beaten
  • 2 eggs, beaten
  • 2 eggs, beaten
  • 0.75 cup plain breadcrumbs
  • 0.75 cup plain breadcrumbs
  • 0.75 cup plain breadcrumbs
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried thyme
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp dried oregano
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 1 tbsp neutral oil (for frying)
  • 1 tbsp neutral oil (for frying)
  • 1 tbsp neutral oil (for frying)
  • 2 tbsp butter (for frying)
  • 2 tbsp butter (for frying)
  • 2 tbsp butter (for frying)
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 4 garlic cloves, minced
  • 1 Juice of lemons
  • 1 Juice of lemons
  • 1 Juice of lemons
  • 1.5 cups low-sodium chicken broth
  • 1.5 cups low-sodium chicken broth
  • 1.5 cups low-sodium chicken broth
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 2 tsp Dijon mustard
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • 0.5 cup heavy cream
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • lemon zest
  • lemon zest
  • lemon zest
  • chopped parsley
  • chopped parsley
  • chopped parsley

Equipment

skilletplate3 bowls