Creamy Lemon Butter Chicken | Part 2 of My Cozy Weeknight Me

• total tid: 9 minutes

Ingredienser

For the Chicken:

1½ lbs chicken breast (2 large breasts, sliced into 4 cutlets), lightly pounded to flatten out

½ tsp dried thyme

½ tsp dried oregano

½ tsp garlic powder

½ tsp paprika

1 tsp salt

½ tsp black pepper

1–2 tsp oil (to coat chicken before seasoning)

For the Breading:

½ cup flour

2 eggs, beaten

¾ cup plain breadcrumbs

½ tsp dried thyme

½ tsp dried oregano

½ tsp garlic powder

½ tsp salt

½ tsp black pepper

1-2 tbsp neutral oil (for frying)

2 tbsp butter (for frying)

For the Lemon Butter Sauce:

5 tbsp butter

4 garlic cloves, minced

Juice of 1 to 1½ lemons (about 3–4 tbsp)

1½ cups low-sodium chicken broth

2 tsp Dijon mustard

½ cup heavy cream

Salt + pepper to taste

Optional: lemon zest + chopped parsley

How to Make It

Fremgangsmåte

Season the Chicken

Coat cutlets lightly with oil. Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.

Bread the Chicken

Set up 3 bowls:

One with flour

One with beaten eggs

One with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper

Coat each cutlet: flour → egg → breadcrumbs.

Cook the Chicken

Heat oil and butter in a skillet over medium heat.

Pan-fry cutlets for 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate and cover loosely.

Make the Sauce

In the same pan, melt butter and sauté garlic for 30–60 seconds.

Add lemon juice, chicken broth, and Dijon. Simmer 2–3 minutes.

Stir in cream, season with salt and pepper, and simmer another 2–3 minutes until slightly thickened.

Return chicken to the pan and spoon sauce over the top. Garnish if desired.

Serve

Serve with mashed potatoes, rice, or roasted veggies. Don’t forget to pour the lemon butter sauce over everything—it ties it all together!