Creamy Lemon Butter Chicken | Part 2 Of My Cozy Weeknight Meals Series

This creamy lemon butter chicken recipe is perfect for a cozy weeknight meal. The tender, flavorful chicken cutlets, combined with a zesty lemon butter sauce, make for an irresistible dish. Serve it with mashed potatoes, rice, or roasted veggies for a complete meal.

By @createaplatewithdina

Original recipe source

Cook time: 40 minutes

Servings: 4

Ingredients

• 1.5 lbs chicken breast
• 1.5 lbs chicken breast
• 1 tsp oil
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 cup flour
• 2 pieces eggs
• 0.75 cup breadcrumbs
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 0.5 tsp garlic powder
• 0.5 tsp salt
• 0.5 tsp black pepper
• 0.5 cup flour
• 2 pieces eggs
• 0.75 cup breadcrumbs
• 1 tbsp neutral oil
• 2 tbsp butter
• 4 pieces chicken cutlets
• 5 tbsp butter
• 4 cloves garlic cloves
• 3 tbsp lemon juice
• 1.5 cups chicken broth
• 2 tsp Dijon mustard
• 0.5 cup heavy cream
• 0.25 tsp salt
• 0.25 tsp black pepper
• 4 pieces chicken cutlets
• 1 tbsp lemon zest
• 1 tbsp parsley

Instructions

1. Using a sharp knife, slice the chicken breasts into 4 cutlets, ensuring even thickness.
2. Lightly pound the chicken cutlets to flatten them evenly.
3. Coat the cutlets lightly with oil. Generously season both sides with dried thyme, oregano, garlic powder, paprika, salt, and black pepper.
4. Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with thyme, oregano, garlic powder, salt, and black pepper.
5. Dip each chicken cutlet in flour, then beaten egg, and finally coat with breadcrumb mixture.
6. Heat 1-2 tbsp of neutral oil and 2 tbsp of butter in a skillet over medium heat.
7. Pan-fry the prepared cutlets for 3–4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.
8. Transfer the cooked chicken to a plate and cover loosely with foil to keep warm.
9. In the same skillet, melt 5 tbsp of butter over medium heat. Sauté minced garlic for 30–60 seconds until fragrant.
10. Add lemon juice, chicken broth, and Dijon mustard to the pan. Simmer for 2–3 minutes.
11. Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 2–3 minutes until the sauce slightly thickens.
12. Return the chicken to the pan, spoon the sauce over the top, and simmer briefly to heat through.
13. Garnish with lemon zest and chopped parsley before serving if desired.
14. Serve the creamy lemon butter chicken hot along with mashed potatoes, rice, or roasted vegetables. Drizzle with extra sauce for added flavor.