Aug 26 2026
Restaurants›Walk-On's Sports Bistreaux - Lafayette Restaurant›Lemon Butter Chicken Recipe

Lemon Butter Chicken Recipe

Inspired by Walk-On's Sports Bistreaux - Lafayette Restaurant
Time45m
Serves4

grilled chicken breasts, lemon butter, cheddar grits, broccoli

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Ingredients

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Lemon Butter Chicken

Cheddar Grits

Broccoli

Method

Lemon Butter Chicken

  1. 1

    Prep chicken

    Pat the 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to an even 3/4-inch thickness for even cooking. Season both sides with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

  2. 2

    Grill or pan-sear

    Preheat a grill or large skillet over medium-high heat. Add 2 tbsp olive oil to the skillet if using. When hot, place chicken on the grill or in the skillet and cook 5–7 minutes per side, until a meat thermometer reads 160°F (71°C) and juices run clear. Remove chicken and let rest 5 minutes (carryover will bring internal temp to 165°F).

  3. 3

    Make lemon butter

    While chicken cooks, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Stir in 1 tbsp lemon zest, 3 tbsp fresh lemon juice, and 1 tsp fresh thyme leaves. Remove from heat and taste; adjust with a pinch of salt or extra lemon juice if desired.

  4. 4

    Finish chicken

    Slice chicken if desired and spoon the warm lemon butter over each breast. Allow 1–2 minutes for flavors to meld before serving.

Cheddar Grits

  1. 5

    Boil liquids

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

  2. 6

    Cook grits

    Slowly whisk in 1 cup coarse yellow grits. Reduce heat to low and simmer, stirring frequently to prevent lumps, for 20–25 minutes until thick and creamy. If grits thicken too much, add up to 1/2 cup more milk or water to reach desired consistency.

  3. 7

    Finish

    Stir in 2 tbsp unsalted butter and 1 cup shredded sharp cheddar until melted and smooth. Season with 1/2 tsp black pepper and adjust salt to taste. Keep covered on low heat until serving, stirring occasionally.

Broccoli

  1. 8

    Roast or steam

    Preheat oven to 425°F (220°C) for roasting. Toss 1 lb broccoli florets with 1 tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 12–15 minutes until edges are tender and slightly browned. Alternatively, steam broccoli over simmering water for 5–7 minutes until crisp-tender.

  2. 9

    Finish

    If desired, squeeze lemon wedges over roasted or steamed broccoli before serving.

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