Lemon Butter Chicken Recipe

Prep and season chicken

Pat chicken breasts dry. If breasts are very thick, butterfly or pound to an even 1/2–3/4-inch thickness. Rub both sides with 2 tbs olive oil, 1 tsp salt, and 1/2 tsp black pepper.

Grill chicken

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Grill chicken 4–6 minutes per side, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C) and juices run clear. Remove chicken to a plate and tent loosely with foil to rest while you make the lemon butter.

Make lemon butter pan sauce

In a small saucepan or skillet over medium heat, melt 4 tbs unsalted butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in lemon juice (3 tbs) and lemon zest (1 tbs) and fresh thyme. If you want a slightly thinner pan sauce, add up to 1/4–1/2 cup chicken broth or water and simmer 1 minute. Taste and season with remaining 1/2 tsp salt and remaining 1/2 tsp pepper if needed. Keep warm.

Finish chicken

Brush or spoon warm lemon butter over the rested grilled chicken breasts. If desired, return chicken to the hot grill for 30–60 seconds per side to caramelize the butter slightly. Serve immediately with extra lemon butter on the side.

Boil liquids

In a medium saucepan, bring 4 cups water and 1 cup whole milk to a gentle boil over medium-high heat. Add 1 tsp salt.

Cook grits

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes (time varies by grit), until thick and creamy. If grits become too thick, stir in extra milk or water, 1–2 tbs at a time.

Finish with cheese and butter

Remove grits from heat and stir in 2 tbs unsalted butter until melted. Fold in 1 1/2 cups shredded sharp cheddar until fully incorporated and smooth. Season to taste with 1/2 tsp black pepper and additional salt if necessary. Keep covered and warm until serving.

Roast or sauté broccoli

Preheat oven to 425°F (220°C) if roasting. Toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. For roasting: spread on a baking sheet and roast 12–15 minutes until tender and slightly charred at edges. For stovetop: heat a large skillet over medium-high heat, add a drizzle of oil, then add florets and cook 6–8 minutes, stirring occasionally, until crisp-tender and lightly browned.

Finish and serve

Taste and adjust seasoning. If desired, squeeze the optional lemon wedge over the broccoli just before serving to echo the lemon flavor in the chicken.