This delicious gluten-free Lemon Butter Chicken recipe blends lemon and butter together to deliver a marvelous taste that’s hard to beat.
- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- 1 tsp salt
- 1 tsp pepper
- 2 Tbsp olive oil, divided
- ¾ cup gluten-free flour
- 4 Tbsp butter
- 2 cloves garlic, minced
- 2 lemons, thinly sliced
- ¼ cup fresh lemon juice
- ½ cup fresh parsley
Preheat oven to 350 degrees F. Pound chicken breasts with a mallet until all are an equal thickness. Sprinkle with salt and pepper.
Heat a large skillet over medium heat and add 1 tablespoon olive oil. (It may take more oil to cook the chicken.)
Coat each chicken breast with gluten-free flour, shaking off any excess. Working in batches, place half of the chicken pieces in skillet and cook 3-4 minutes, then flip and cook 3 minutes longer. Transfer to a baking dish.
Heat remaining tablespoon of oil in skillet and cook remaining chicken. Place in baking dish.
Add butter and garlic to skillet and cook 30 seconds over medium-low heat.
Add lemon slices and lemon juice. Cook 2-3 minutes, flipping the lemons in the pan.
Pour lemon butter mixture over chicken.
Bake 15-20 minutes, or until internal temperature of chicken reaches 165 degrees F. Remove from oven and sprinkle with parsley if using.
You can find my November Inspire a Fire post here. Please stop by and read it.
I wish you well.