Creamy Lemon Butter Chicken

Serves 1
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Directions

  1. 1Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  2. 2Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  3. 3Coat chicken cutlets lightly with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.
  4. 4Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  5. 5Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  6. 6Set up three bowls for breading: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
  7. 7Coat each chicken cutlet in flour, then egg, then the seasoned breadcrumbs.
  8. 8Coat each chicken cutlet in flour, then egg, then the seasoned breadcrumbs.
  9. 9Coat each chicken cutlet in flour, then egg, then the seasoned breadcrumbs.
  10. 10Heat oil and butter in a skillet over medium heat.
  11. 11Heat oil and butter in a skillet over medium heat.
  12. 12Heat oil and butter in a skillet over medium heat.
  13. 13Pan-fry the breaded cutlets for 3-4 minutes per side until golden and cooked through.
  14. 14Pan-fry the breaded cutlets for 3-4 minutes per side until golden and cooked through.
  15. 15Pan-fry the breaded cutlets for 3-4 minutes per side until golden and cooked through.
  16. 16Transfer cooked chicken to a plate and cover loosely.
  17. 17Transfer cooked chicken to a plate and cover loosely.
  18. 18Transfer cooked chicken to a plate and cover loosely.
  19. 19In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  20. 20In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  21. 21In the same pan, melt butter and sauté minced garlic for 30-60 seconds.
  22. 22Add lemon juice, chicken broth, and Dijon mustard, then simmer for 2-3 minutes.
  23. 23Add lemon juice, chicken broth, and Dijon mustard, then simmer for 2-3 minutes.
  24. 24Add lemon juice, chicken broth, and Dijon mustard, then simmer for 2-3 minutes.
  25. 25Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  26. 26Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  27. 27Stir in heavy cream, season with salt and pepper, and simmer for another 2-3 minutes until the sauce slightly thickens.
  28. 28Return the chicken to the pan and spoon the sauce over the top. Garnish with lemon zest and chopped parsley if desired.
  29. 29Return the chicken to the pan and spoon the sauce over the top. Garnish with lemon zest and chopped parsley if desired.
  30. 30Return the chicken to the pan and spoon the sauce over the top. Garnish with lemon zest and chopped parsley if desired.
  31. 31Serve the chicken with mashed potatoes, rice, or roasted vegetables.
  32. 32Serve the chicken with mashed potatoes, rice, or roasted vegetables.
  33. 33Serve the chicken with mashed potatoes, rice, or roasted vegetables.

Ingredients

  • 1.5 lbs chicken breast
  • 1.5 lbs chicken breast
  • 1.5 lbs chicken breast
  • 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
  • 2 tsp oil
  • 2 tsp oil
  • 2 tsp oil
  • 0.5 cup flour
  • 0.5 cup flour
  • 0.5 cup flour
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 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
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp neutral oil
  • 2 tbsp butter
  • 2 tbsp butter
  • 2 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 5 tbsp butter
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 tbsp lemon juice
  • 4 tbsp lemon juice
  • 4 tbsp lemon juice
  • 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
  • to taste salt
  • to taste salt
  • to taste salt
  • to taste pepper
  • to taste pepper
  • to taste pepper
  • lemon zest
  • lemon zest
  • lemon zest
  • chopped parsley
  • chopped parsley
  • chopped parsley

Equipment

skilletwhisktongs