Lemon Butter Chicken Recipe

Prepare and season chicken

Pat the 4 chicken breasts dry with paper towels. Pound lightly to even thickness (about 1/2–3/4 inch) if needed. Rub 2 tbs olive oil over both sides. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Preheat grill or skillet

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet / grill pan over medium-high heat. Lightly oil the grates or pan.

Grill the chicken

Place chicken on the grill or skillet. Cook until golden and cooked through, about 5–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes on a cutting board.

Make lemon butter

While chicken cooks, melt 6 tbs unsalted butter in a small saucepan over low heat. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant (do not brown). Remove from heat and stir in 3 tbs fresh lemon juice, 1 tbs lemon zest, 2 tbs chopped parsley, and 1 tsp honey or maple syrup if using. Taste and adjust salt/pepper as needed. Keep warm.

Finish

Slice or leave whole the rested chicken breasts. Spoon the warm lemon butter generously over the chicken before serving.

Bring 3 cups water and 1 cup milk to a gentle boil in a medium saucepan. Stir in 3/4 tsp kosher salt.

Slowly whisk in 1 cup grits, reduce heat to low, and simmer. For quick grits cook 5–7 minutes, stirring frequently; for stone-ground cook 20–30 minutes, stirring occasionally, until thick and creamy. Add small splashes of extra water or milk if they become too thick.

When grits are tender, remove from heat and stir in 2 tbs unsalted butter, 1 cup grated sharp cheddar, and 1/4 tsp black pepper until melted and smooth. Taste and adjust salt/pepper. Keep warm until serving.

Preheat oven to 425°F (220°C) or heat a skillet for stovetop cooking. Toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Roast method: Spread florets on a baking sheet in a single layer and roast 12–15 minutes, turning once, until tender and edges are lightly browned. Stovetop method: Cook in a hot skillet 6–8 minutes, stirring occasionally, until tender-crisp.

Finish with a squeeze of lemon from the wedges if desired and serve alongside chicken and grits.