Roasted Chicken Breast With Lemon Butter Sauce Recipe

Preheat & Pat Dry

Preheat the oven to 425°F (220°C). Pat the chicken breasts dry with paper towels — removing surface moisture helps achieve browning.

Season

Rub each breast with olive oil. Season both sides evenly with kosher salt (use about 3/4 tsp per side total for both breasts), black pepper, and garlic powder. Press seasonings into the meat.

Sear

Heat an ovenproof skillet (cast-iron preferred) over medium-high heat. Add 1 tablespoon oil or butter and let it shimmer. Add chicken breasts skin-side down and sear without moving for 4–5 minutes until the skin is deeply golden and releases easily. Flip and sear the other side for 1–2 minutes.

Roast

If using aromatics, add halved lemon and thyme to the pan. Transfer the skillet to the preheated oven and roast for 10–15 minutes, until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C). Cooking time depends on thickness (thinner breasts ~10 min, thicker up to 15 min). Remove from oven and transfer chicken to a plate to rest; carryover will raise temperature to safe 165°F.

Prepare Pan Sauce Base

Return the skillet to medium heat (wipe out excess grease if pan is very smoky, leaving browned bits). Add 4 tablespoons butter. Once melted, add the minced garlic and sauté for 30–45 seconds until fragrant but not browned.

Deglaze

Pour in 1/4 cup chicken stock and scrape the browned bits from the bottom of the pan with a wooden spoon. Allow the stock to reduce by about half, 1–2 minutes.

Finish Sauce

Lower heat to medium-low. Stir in lemon juice and lemon zest. If using, whisk in 2 tablespoons heavy cream for a silkier texture. Simmer gently for 1–2 minutes to combine. Remove the pan from heat and gradually whisk in the remaining butter (if any) in small pieces or swirl it in until the sauce is glossy and slightly thickened. Taste and season with salt and pepper as needed.

Add Herbs

Stir in the chopped parsley. Spoon a little sauce over the rested chicken and keep the rest warm.

Slice the chicken breasts against the grain if desired. Plate and spoon additional lemon-butter sauce over the chicken. Garnish with extra parsley and lemon wedges. Serve immediately.