Lemon Butter Chicken Recipe
grilled chicken breasts, lemon butter, cheddar grits, broccoli
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Ingredients
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Grilled Chicken
Lemon Butter Sauce
Cheddar Grits
Broccoli
Method
Grilled Chicken
- 1
Prep and marinate
Pat chicken breasts dry. In a small bowl, combine 2 tbs olive oil, zest and juice of 1 lemon, minced 2 garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano. Pound thicker parts of the breasts to an even thickness about 3/4" thick if necessary. Add chicken to the marinade, coat thoroughly, and let sit at room temperature for 15-20 minutes or refrigerate up to 2 hours.
- 2
Grill
Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Oil the grill grates or brush pan with a little oil. Remove chicken from marinade and let excess drip off. Grill chicken 4-6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely charred. Transfer to a plate and tent with foil to rest 5 minutes before serving. Reserve pan drippings for the sauce if using a pan.
Lemon Butter Sauce
- 3
Make sauce
Mince 2 garlic cloves. In a small skillet over medium-low heat, melt 6 tbs unsalted butter. Add minced garlic and cook gently 30–45 seconds until fragrant (do not brown). Stir in 2 tbs lemon juice, 1 tsp lemon zest, 2 tbs chopped fresh parsley, 1/2 tsp salt and 1/4 tsp black pepper. If the sauce is too thick, add up to 2 tbs warm water or chicken stock to reach a glossy, pourable consistency. Taste and adjust seasoning.
- 4
Cheddar Grits
- 5
Boil and cook grits
Bring 4 cups water and 3/4 tsp salt to a rolling boil in a medium saucepan. Gradually whisk in 1 cup stone-ground grits. Reduce heat to low and simmer, stirring frequently, until thick and creamy — 20–25 minutes for stone-ground grits (instant or quick grits will cook faster; follow package directions). If mixture becomes too thick, stir in a few tablespoons of water as needed.
- 6
Finish the grits
When grits are tender, remove from heat and stir in 2 tbs unsalted butter, 1/2 cup whole milk, and 1 cup shredded sharp cheddar cheese until melted and smooth. Season with 1/4 tsp black pepper and additional salt to taste. Keep warm, covered, stirring occasionally until ready to plate.
Broccoli
- 7
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 sheet pan and roast 12–15 minutes until edges are brown and tender. For stovetop: heat a skillet over medium-high heat, add oil, then broccoli and cook 6–8 minutes, stirring occasionally, until bright green and tender-crisp.
- 8
Finish
If desired, squeeze the remaining 1/2 lemon over the broccoli just before serving for a bright finish.