Lemon Garlic Butter Chicken

Bright, buttery skillet chicken with a quick pan sauce.

• 4 boneless chicken breasts, pounded even
• 1 lemon (juice and zest)
• 4 cloves garlic, minced
• 3 tbsp butter
• 1 tsp Italian seasoning
• 1 tbsp cooking oil
• Salt and black pepper

Instructions

1. Season and sear. Season the chicken with salt, pepper and Italian seasoning. Cook in oil over medium-high heat 5–6 minutes per side until it reaches 165°F. Move to a plate.
2. Make the sauce. Lower the heat to medium. Melt the butter and cook the garlic 1 minute.
3. Brighten. Add the lemon juice, zest and 2 tbsp water and scrape up the browned bits.
4. Serve. Return the chicken and spoon the sauce over it.

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