Lemon Butter Chicken Recipe

Prep and marinate

Pound or butterfly the chicken breasts to even thickness (about 1/2 inch) if needed. In a bowl combine 2 tbs olive oil, 1 tbs lemon zest, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Add the chicken and coat well. Cover and refrigerate for at least 20 minutes and up to 2 hours.

Grill or pan-sear

Preheat a grill or heavy skillet (cast iron) over medium-high heat and oil the grate or pan lightly. Remove chicken from marinade and let excess drip off. Cook chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and the exterior is golden with grill marks. Transfer to a plate and tent loosely with foil to rest while you make sauce and sides.

Make the sauce

In a small saucepan or skillet over medium-low heat melt 6 tbs unsalted butter. Add 1 minced garlic clove and cook 20-30 seconds until fragrant but not browned. Stir in 3 tbs lemon juice and 1 tsp lemon zest. Season with 1 tsp salt and 1 tsp black pepper. If sauce is too thick, whisk in up to 2 tbs water or chicken stock to reach a silky consistency. Remove from heat and stir in 2 tbs chopped parsley. Keep warm.

Finish chicken

Spoon a few tablespoons of the lemon butter sauce over each rested chicken breast before serving, and reserve additional sauce to drizzle.

Cook the grits

Bring 4 cups water and 1 tsp salt to a boil in a medium saucepan. Slowly whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and tender per package directions (stone-ground 20-30 minutes; quick grits 5-7 minutes). If they thicken too much, add a few tablespoons of water or milk.

Finish grits

Stir in 2 tbs butter and 1 cup grated sharp cheddar until melted and smooth. Add 1 cup whole milk and 1/2 tsp black pepper, taste and adjust salt if needed. Keep warm and covered until serving.

Cook broccoli

Preheat oven to 425°F (220°C) or heat a skillet. Toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp pepper. Spread on a sheet pan and roast 12-15 minutes until edges are lightly browned and tender (or sauté in a skillet over medium-high heat for 6-8 minutes).

Finish broccoli

When done, sprinkle with 1/2 tsp lemon zest if using and toss with a little additional lemon butter sauce if desired.

Divide cheddar grits among 4 plates. Place a grilled chicken breast on each bed of grits. Spoon extra lemon butter sauce over the chicken and around the grits. Arrange roasted broccoli alongside. Garnish with remaining chopped parsley and serve with lemon wedges.