The refreshing taste of lemon takes your butter chicken to another level.
While butter chicken can be made with or without the traditional Indian spices, lemon dishes offer a refreshing alternative especially when you want a seasonal change in the summer or if regular butter chicken is too heavy a dish. Lemon butter chicken can be as simple as taking your chicken through a skillet or adding a step and throwing it in the oven.
| Cook Time: | 25 min |
| Prep Time: | 15 min |
| Total Time: | 40 min |
| Category: | Butter Chicken |
| Cuisine: | Indian |
| Yield: | 4 |
| Method: | Skillet |
Preparation
1. Season the chicken with salt, black pepper, and smoked paprika.
2. Place half a cup of flour in a shallow dish and dredge both sides of the chicken, one at a time.
3. Heat a large skillet over medium heat and add oil and butter.
4. Once the butter has melted, add chicken breasts one at a time equally spaced apart.
5. Sear chicken till golden on the bottom side. Flip and wait an additional five minutes, or until the core registers a 165-degree temperature.
6. Move the chicken onto a clean plate and leave any scraps and oils in the skillet.
7. Reduce heat on the skillet to medium and add garlic. Sauté the garlic for 30 seconds or until it turns a light golden brown and aromatic scent.
8. Add chicken broth, gently scraping the bottom of the skillet for any brown bits.
9. Add lemon juice to the mixture and bring it to a soft simmer. Reduce the heat and let the mixture reduce by half.
10. Add in butter and lemon zest and allow the butter to melt.
11. Return chicken to the skillet and use a wooden spoon to cover the pieces with the sauce making sure to scrape the bottom of the pan. If you wish to add even more flavor to your dish, place it in the oven for 30 minutes at 165 degrees.
12. Serve when hot with the accompaniment of choice.
2. Place half a cup of flour in a shallow dish and dredge both sides of the chicken, one at a time.
3. Heat a large skillet over medium heat and add oil and butter.
4. Once the butter has melted, add chicken breasts one at a time equally spaced apart.
5. Sear chicken till golden on the bottom side. Flip and wait an additional five minutes, or until the core registers a 165-degree temperature.
6. Move the chicken onto a clean plate and leave any scraps and oils in the skillet.
7. Reduce heat on the skillet to medium and add garlic. Sauté the garlic for 30 seconds or until it turns a light golden brown and aromatic scent.
8. Add chicken broth, gently scraping the bottom of the skillet for any brown bits.
9. Add lemon juice to the mixture and bring it to a soft simmer. Reduce the heat and let the mixture reduce by half.
10. Add in butter and lemon zest and allow the butter to melt.
11. Return chicken to the skillet and use a wooden spoon to cover the pieces with the sauce making sure to scrape the bottom of the pan. If you wish to add even more flavor to your dish, place it in the oven for 30 minutes at 165 degrees.
12. Serve when hot with the accompaniment of choice.
Ingredients
* 4 Chicken breasts
* 2 tbsp Olive oil
* Sea salt to taste
* 1 tsp smoked paprika
* Ground black pepper to taste
* 1.5 cloves minced garlic
* 1 tsp dried thyme
* 1.5 tbsp unsalted Kerrygold butter
* 1/2 cup low-sodium chicken broth
* 1 lemon freshly squeezed & zested
* 2 tbsp Olive oil
* Sea salt to taste
* 1 tsp smoked paprika
* Ground black pepper to taste
* 1.5 cloves minced garlic
* 1 tsp dried thyme
* 1.5 tbsp unsalted Kerrygold butter
* 1/2 cup low-sodium chicken broth
* 1 lemon freshly squeezed & zested