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Creamy Lemon Butter Chicken

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This creamy lemon butter chicken is a comforting weeknight dinner featuring seared chicken breasts in a garlic-lemon cream sauce, served with couscous and zucchini.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 1 lemon — zest and juice
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme (or 1–2 teaspoons fresh thyme leaves)
  • 1 cup zucchini, sliced (about 1 medium zucchini)
  • 1 cup couscous
  • 2 cups chicken broth

Instructions

  1. Prep the chicken: Pat breasts dry and season both sides generously with salt and pepper. If any breasts are very thick, butterfly or pound them to even thickness so they cook evenly.
  2. Sear: In a large skillet over medium heat, melt 2 tablespoons butter. When foaming subsides, add the chicken breasts. Cook about 6–7 minutes per side, until golden and the internal temperature reaches 160–162°F. Remove chicken and set on a plate.
  3. Build the sauce: Lower heat to medium-low. Add minced garlic to the same skillet and sauté about 30–60 seconds until fragrant. Stir in lemon juice and zest to deglaze the pan, scraping up browned bits. Pour in heavy cream and add thyme. Bring to a gentle simmer and reduce heat to low. Simmer 2–3 minutes to thicken slightly.
  4. Finish chicken in sauce: Return the chicken to the skillet, spoon sauce over the tops, and simmer an additional 4–5 minutes until chicken reaches 165°F. Taste the sauce and adjust salt, pepper, or extra lemon if needed.
  5. Cook couscous: While the sauce simmers, prepare couscous according to package instructions but use chicken broth instead of water for more flavor.
  6. Sauté zucchini: In a separate pan over medium-high heat, add a splash of oil or a pat of butter. Sear zucchini slices until golden and crisp-tender, about 3–4 minutes per side.
  7. Rest & serve: Let chicken rest 3–5 minutes to redistribute juices. Plate chicken over couscous, spoon extra lemon butter sauce on top, and arrange zucchini on the side.

Notes

Garnish with chopped parsley or extra thyme and a lemon slice for brightness. Pairs well with Sauvignon Blanc.

Find it online: https://www.mealbreeze.com/creamy-lemon-butter-chicken/