Lemon Butter Chicken Recipe

Prep and season chicken

Pat chicken breasts dry with paper towels. If breasts are uneven thickness, pound lightly to an even thickness about 3/4 inch. In a small bowl mix 1.5 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika. Rub olive oil over both sides of the chicken, then evenly season with the spice mix.

Grill the chicken

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). When hot, place chicken on the grill and cook 5-7 minutes per side until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and tent loosely with foil to rest for 5 minutes.

Make lemon butter sauce

While chicken rests, melt 4 tablespoons unsalted butter in a small skillet over medium-low heat. Add minced garlic and cook 30-45 seconds until fragrant but not browned. Stir in 3 tablespoons fresh lemon juice and 1 tablespoon lemon zest. Remove from heat and whisk in 2 tablespoons chopped parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish

Slice or leave whole the grilled chicken and spoon warm lemon butter over each breast just before serving.

Bring 2 cups water, 1 cup whole milk and 3/4 tsp kosher salt to a gentle boil in a medium saucepan over medium heat, stirring occasionally to prevent scorching.

Gradually whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently, until grits thicken and become tender (quick grits about 5 minutes; medium-ground 20-25 minutes—follow package and adjust liquid as needed).

Once tender and creamy, remove from heat and stir in 2 tablespoons butter until melted, then fold in 1 cup grated sharp cheddar and 1/4 tsp black pepper. Taste and adjust salt. Keep covered and warm until serving.

Toss 12 oz broccoli florets with 1 tablespoon olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Sauté: Heat a large skillet over medium heat and add the seasoned broccoli. Cook, stirring occasionally, 6-8 minutes until bright green and tender-crisp. Or roast: spread on a rimmed baking sheet and roast at 425°F (220°C) for 12-15 minutes until edges brown.

Finish with a squeeze of the lemon wedge before serving.