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Ingredients
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Protein
Sauce & Cooking Fats
Aromatics & Flavor
Finishing & Garnish
Method
Protein
Prepare Chicken
Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 1/2-3/4 inch. Season both sides evenly with kosher salt (1.5 tsp total), black pepper (1 tsp), and garlic powder (1/2 tsp).
Sear Chicken
Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chicken breasts (work in batches if needed so they don’t crowd). Sear until golden brown, about 4-5 minutes per side, until an instant-read thermometer reads 155-160°F (they will finish cooking in the sauce). Transfer seared chicken to a plate and tent loosely with foil.
Sauce & Aromatics
Cook Garlic
Reduce heat to medium. In the same skillet, add 2 tablespoons butter. When melted, add the minced garlic (3 cloves) and red pepper flakes (1/4 tsp). Sauté, stirring, until fragrant about 30-45 seconds — do not brown the garlic.
Deglaze Pan
Pour in the dry white wine (1/4 cup) if using, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it reduce by about half, about 1-2 minutes. If not using wine, skip to adding broth.
Build Sauce
Add the chicken broth (1/2 cup) and fresh lemon juice (3 tbsp). Bring to a gentle simmer and scrape any remaining brown bits. Simmer 1-2 minutes to slightly reduce.
Finish with Butter
Lower heat to low. Whisk in the remaining 4 tablespoons unsalted butter, one tablespoon at a time, allowing each to melt and emulsify into the sauce before adding the next. Stir in lemon zest (1 tbsp) and 2 tablespoons chopped parsley. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Combine & Serve
Return Chicken to Sauce
Nestle the seared chicken breasts back into the pan with the sauce. Spoon sauce over the chicken and simmer gently for 3-4 minutes, or until chicken reaches 165°F internal temperature and sauce thickens slightly.
Plate & Garnish: Transfer chicken to plates, spoon extra lemon butter sauce over the top. Garnish with lemon slices and the remaining 1 tablespoon chopped parsley. Serve immediately.