Lemon Chicken Breast Recipe

Cook chicken 2 minutes on each side until golden and crispy then remove onto plate.

Lemon chicken breast recipe. To skillet add broth. Once hot add the chicken and cook 4 5 minutes per side or until crispy golden and cooked through to 165 f on an instant read thermometer. Lightly spray a nonstick skillet with cooking spray and place over low heat.

Cook over medium heat until browned on both sides 10 to 12 minutes. Bake for 30 to 40 minutes depending on the size of the chicken breasts until the chicken is done and the skin is lightly browned. Cook and stir garlic until fragrant and lightly browned 2 to 3 minutes.

In a large ovenproof skillet over medium high heat heat oil. Add chicken in a single layer and cook until golden on bottom about 5 minutes then flip chicken breasts. Add olive oil and 1 tbsp butter let butter melt then add in chicken breasts in a single layer.

Heat 12 inch skillet over medium high heat. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Melt butter in a large skillet over medium high heat.

Carefully remove the oil from the skillet leaving the chicken. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Place flour in a shallow dish then dredge both sides of chicken breasts in flour one at a time.

Mix butter lemon juice paprika oregano garlic salt salt and pepper together in a bowl or resealable bag. Preheat the oven to 325 degrees f 165 degrees c. Add the thyme shallots and garlic and cook.