Lemon chicken with lemon beurre blanc sauce is a staple in my household, making a regular appearance on our dinner table. The bright, tangy flavors of lemon paired with the creamy, rich beurre blanc sauce are a match made in culinary heaven.
2tbspolive oiladd more as needed while cooking chicken
Chicken Marinade
1 lemonjuiced
1/3cupolive oil
4clovesgarlic
1tbsplemon pepper seasoning
Flour Mix
1.5cupsflour
1tbsp garlic powder
1tsponion powder
Lemon butter sauce
2small shallots dicedor one large shallot
2garlic cloves minced
1.5tbspminced dill
2tbsplemon juice
1/2cupdry white wine
⅓cupheavy cream
8tbspvery cold butter
Get Recipe Ingredients
Instructions
Prepare the Chicken
Slice the chicken cutlets in half.
Place in between plastic wrap and thin out with the flat side of a mallet.
In a bowl, combine the juice of 1 lemon, ⅓ cup olive oil, 4 crushed garlic cloves, and lemon pepper seasoning. Add the chicken breasts, ensuring they are well-coated. Let marinate for at least 30 minutes.
In a separate bowl, mix 1.5 cups flour, 1 tbsp garlic powder, 1 tsp onion powder.
Dredge the marinated chicken breasts in the flour mixture, ensuring an even coating.
Cook Chicken
Heat 2 tbsp butter and 2 tbsp olive oil in a large non-stick pan over medium-high heat. Once hot, add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side.
I like to remove them when the internal temp is 160F since it will continue cooking. Transfer to a plate, cover with aluminum to keep warm and finish the cooking process.
Lemon Beurre Blanc
In a small saucepan, sauté the diced shallot and minced garlic with a little butter over medium heat until fragrant, about 2 minutes.
Add 1/2 cup of dry white wine and 2 tbsp lemon juice to the pan. Add the cream. Bring to a simmer on medium heat and reduce by half, about 4 minutes.
Lower the heat and gradually whisk in the cold butter, two tablespoons at a time, until the sauce is creamy and smooth.
If desired you can strain the sauce. Stir in the minced dill. Add salt and white pepper to taste.
Bring It All Together
Return the chicken breasts to the pan, spooning some of the sauce over the top. Cook for another 2-3 minutes until everything is heated through.
Transfer the chicken to a serving platter, drizzle with additional sauce, and garnish with fresh dill if desired.