Garlic Butter Lemon Chicken
Garlic butter chicken hit with a squeeze of lemon is delicious and satisfying. This'll wake up your taste buds and fill your belly.
What you'll need:
For the chicken:
1 pound chicken breast
1/2 cup bread crumbs
1/2 cup flour
1 tsp paprika (+more for the broth noted below)
1/2 tsp onion powder
1/2 tsp garlic (1 garlic clove, minced; or just use powder)
1/2 tsp dried parsley
pinch of salt
zest from half a lemon
For the broth:
Cooked rice, for serving
2 minced garlic cloves (or 2 tsp garlic powder)
1/2 onion finely chopped
4 Tbl butter, divided (use 2 Tbl twice) - or plant butter
1/4 cup low sodium chicken broth
1/2 tsp paprika
1 tsp parsley (dried or fresh)
juice from half a lemon
salt to taste
How to make it:
Cook the rice firm to the package directions. Use a little less water and cook for 10 mins vs 20 mins to achieve this.
Cut the chicken lengthwise to thin out the breasts. First, pat dry the chicken breasts with a paper towel, then salt both sides. Mix together the bread crumbs, flour, paprika, onion and garlic powders, parsley and lemon zest in a bowl/plate and dredge the chicken.
Preheat a large skillet that has taller sides, or a braiser, on medium heat with a couple tablespoons of butter. Cook the chicken about 5 minutes on each side, depending on the thickness of your pieces. Don't overcrowd the pan or you won't get a nice sear on it. Remove from heat and set aside.
Add 2 more tablespoons of butter to the skillet. Sauté the chopped onion until soft. Add the minced garlic and cook for 1 minute or until fragrant. Turn heat down to low.
Pour in the chicken broth and stir up all the brown bits off the bottom of the pan. Sprinkle in the paprika and combine.
Add in the semi-cooked rice and a large pinch of salt, stir until fully combined. Cover and let the rice absorb the broth and soften slightly - cooking on low-medium heat for about 10 mins.
Add the chicken back to the skillet. Top with parsley and squirt in a half a lemon.
Serve hot and enjoy!