Skillet Chicken with Lemon Butter Sauce


Gluten-Free, Healthy, Main Dishes, Non-Gluten, One-Pot, Paleo, Poultry, Sauces

Prep 10 ∙ Cook 25 ∙ Makes Serves 4 ∙ Source



1. Adjust oven rack to middle position and heat oven to 250 degrees.

2. Cut the chicken breasts in half by laying the chicken flat, placing your palm on the chicken and carefully slicing with your knife parallel to the cutting board. This creates 2 pieces of chicken each half as thick as the original. Pat chicken dry with paper towels and season with salt and pepper.

3. Heat 2 teaspoons of oil in 12-inch skillet over medium-high heat until shimmering. Cook half of chicken until browned on both sides and cooked through, about 3 minutes per side. If in doubt, check that the internal temperature of the chicken is at least 160 degrees. Transfer the cooked chicken to a platter and tent loosely with aluminum foil. While the chicken is cooking, dice the onions into very small pieces. Repeat cooking the chicken with 2 teaspoons oil and remaining chicken. Transfer platter to oven to keep warm.

4. Reduce heat to medium. Add remaining 4 teaspoons oil and onions to now-empty skillet and cook until softened, about 3 minutes. Add lemon zest, lemon juice, broth, and wine to the skillet and bring to simmer, scraping up any browned bits. Simmer until reduced to ½ cup, about 10 minutes.

5. Remove from heat, separate the sauce for leftovers, and whisk butter into the remaining sauce. Season with salt and pepper to taste. Pour sauce over chicken to serve.


*Edited from the original recipe.

Stephenie: The pan sauce was missing something. I added lemon to the sauce and it was AMAZING. To make this paleo, use Ghee instead of butter. The sauce isn't as creamy with ghee, but it is still tasty and works.

PLAN FOR REHEATS: If you mix the sauce and then try to reheat it, it will separate and become greasy. To plan for reheats, after you create the sauce, separate it into portions. For example, if you are feeding 2 people, then split it into thirds so that you have 3 sets of reheats. Split the butter into thirds, and place the 2 thirds you are not using in the refrigerator while the sauce cools. After the sauce cools, add the butter to the container. Cover and refrigerate. To reheat, microwave until the butter begins to melt. Stir with a fork. Microwave in 10 second intervals until the butter is mostly melted. Whisk with your fork until it melts completely and has a creamy consistency.