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Garlic Lemon Butter Chicken

Garlic Lemon Butter Chicken

5 from 1 vote
942 Calories | 67g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Chicken:

  • 2 pounds chicken breast tenderloins
  • 2 tbsp olive oil for sautéing
  • 2 medium lemons sliced (for garnish, optional)

For the Egg Mixture:

  • 2 large eggs
  • 1/2 cluster garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1 tsp black pepper

For the Breading:

  • 1 cup Parmesan cheese grated
  • 1/4 cup all-purpose flour

For the Garlic Lemon Butter Sauce:

  • 8 tbsp unsalted butter
  • 1/2 cluster garlic minced
  • 1/4 cup lemon juice
  • 1/4 cup chicken broth
  • 1/2 tsp black pepper

For the Base:

  • 1 cup dry jasmine rice

For the Roasted Green Beans:

  • 1 lb fresh green beans trimmed
  • 1 tbsp olive oil
  • 1/2 tbsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions
 

Cook the Rice:

  • Begin cooking jasmine rice according to your preferred method. I love my rice cooker!
    1 cup dry jasmine rice

Prep & Roast the Green Beans:

  • Preheat oven to 400°F. Spread trimmed green beans onto a large baking sheet and lightly coat with olive oil. Season with garlic powder, black pepper, and salt, then toss to combine.
    1 lb fresh green beans, 1 tbsp olive oil, 1/2 tbsp garlic powder, 1/2 tsp black pepper, 1/2 tsp salt
  • Roast for 15–20 minutes, until tender with slightly crisp edges.

Prepare the Chicken:

  • In a small mixing bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and black pepper until well combined.
    2 large eggs, 1/2 cluster garlic, 1 tsp Italian seasoning, 1/2 tsp salt, 1 tsp black pepper
  • In a separate bowl, mix Parmesan cheese and flour.
    1 cup Parmesan cheese, 1/4 cup all-purpose flour
  • Dip each chicken tenderloin into the egg mixture, then dredge in the Parmesan mixture, allowing any excess to fall off. Repeat until all chicken is coated.
    2 pounds chicken breast tenderloins

Cook the Chicken:

  • Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed) and cook for 4–5 minutes per side, until golden brown and cooked through to 165°F. Reduce heat if the coating browns too quickly. Remove and set aside.
    2 tbsp olive oil

Make the Garlic Lemon Butter Sauce:

  • In a separate saucepan, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
    8 tbsp unsalted butter, 1/2 cluster garlic
  • Stir in chicken broth, lemon juice, and black pepper. Let the sauce simmer for 2–3 minutes to slightly reduce and deepen in flavor.
    1/4 cup lemon juice, 1/4 cup chicken broth, 1/2 tsp black pepper

Assemble:

  • Return cooked chicken to the pan or a large bowl and coat evenly with the garlic lemon butter sauce.

Serve:

  • Divide rice into four portions and top with chicken. Add roasted green beans on the side, then spoon extra sauce over the chicken. Garnish with fresh lemon slices and serve warm
    2 medium lemons

Nutrition

Calories: 942kcalCarbohydrates: 60gProtein: 67gFat: 49gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 304mgSodium: 1346mgPotassium: 1328mgFiber: 6gSugar: 6gVitamin A: 1891IUVitamin C: 51mgCalcium: 413mgIron: 4mg