Lemon Butter Chicken Recipe

Prep chicken

Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to an even 3/4–1 inch thickness so they cook evenly.

Season

Season both sides of the chicken breasts with 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder. Rub in 2 tbs olive oil.

Grill chicken

Preheat a grill pan or outdoor grill to medium-high (about 400°F / 204°C). Oil the grates/pan. Grill chicken 5–6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C) and juices run clear. Transfer to a plate and tent loosely with foil to rest while you make the lemon butter (carryover will bring temperature up slightly).

Make lemon butter

While the chicken rests, melt 6 tbs unsalted butter in a small skillet over medium-low heat. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs chopped parsley and 1 tsp honey or maple syrup if using. Taste and adjust salt/pepper (add a pinch of salt if needed). Keep warm.

Finish

Slice or leave whole, place chicken on plates or a serving platter, and spoon the warm lemon butter over each breast. Sprinkle with extra parsley and a little cracked black pepper.

Bring 4 cups water and 1 tsp kosher salt to a rolling boil in a medium saucepan over high heat.

Slowly whisk in 1 cup grits to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 5–15 minutes depending on grits type (quick grits ~5–7 minutes, medium ~10–15) until thick and creamy. If mixture becomes too thick, add additional water or milk 1–2 tbs at a time.

Remove from heat and stir in 2 tbs unsalted butter, 1/2 cup milk, and 1 cup grated sharp cheddar until butter and cheese are fully melted and incorporated. Season with 1/4 tsp freshly ground black pepper and additional salt to taste. Keep covered and warm until serving.

Preheat oven to 425°F (220°C) or heat a skillet for stovetop cooking. If roasting: toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper on a rimmed baking sheet. Roast 12–15 minutes until edges are slightly browned and tender. If sautéing: heat 1 tbs olive oil in a large skillet over medium-high heat, add broccoli and cook 6–8 minutes, stirring occasionally, until bright green and tender-crisp.

Finish with a squeeze of lemon wedge if desired and adjust seasoning.