Lemon, pepper, and garlic with toasty brown butter and fresh herbs make this chicken breast dinner anything but boring. It’s ready in under 30 minutes and smells incredible the whole time.

Lemon Pepper Chicken Breast with Brown Sage Butter

Name: Lemon Pepper Chicken Breast with Brown Sage Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 2 ButcherBox Chicken Breast, boneless/skinless; 4 cloves garlic (minced); 1 lemon (zested); 1 bunch Italian parsley (finely chopped); 4 tablespoons olive oil; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; 4 tablespoons butter; 12 leaves sage; 2 tablespoons avocado oil; ½ cup chicken stock; 1 lemon (juiced)

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Protein: Poultry

Cut: Chicken Breast

Diet: Gluten Free, Keto

Course: Main Course

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings:

Ingredients

2 ButcherBox Chicken Breast, boneless/skinless

Marinade

4 cloves garlic minced
1 lemon zested
1 bunch Italian parsley finely chopped
4 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon ground black pepper

Pan Sauce

4 tablespoons butter
12 leaves sage
2 tablespoons avocado oil
½ cup chicken stock
1 lemon juiced

Instructions

Preheat oven to 375℉.
Mix all marinade ingredients together and marinate chicken for 5 minutes
Preheat large heavy skillet and add avocado oil. Once oil is hot, sear chicken breastson both sides for 2 minutes per side.
Add butter and sage leaves, then wait for the butter to turn brown.
Add chicken stock and place skillet in oven for 5-10 minutes, or until thermometer inserted into thickest part of chicken breast reads 165℉.
Remove skillet from oven. Set chicken breasts aside and put skillet on stovetop on medium heat.
Reduce liquid by half. Add lemon juice and simmer 1 more minute.
Pour over chicken breast and enjoy!