Restaurants›Walk-On's Sports Bistreaux - New Orleans›Lemon Butter Chicken Recipe

Lemon Butter Chicken Recipe

Inspired by Walk-On's Sports Bistreaux - New Orleans
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

Pound and season

Pat the 4 chicken breasts dry with paper towels. If they are thick, place each between plastic wrap and pound to an even thickness about 1/2 inch using a meat mallet. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

2

Preheat grill or pan

Preheat a grill or a large heavy skillet (cast iron recommended) over medium-high heat. Brush the chicken lightly with 2 tbsp olive oil to prevent sticking.

3

Cook chicken

Place the chicken on the hot grill or skillet. Cook 4–6 minutes per side, until a golden crust forms and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest for 5 minutes.

4

Make lemon butter sauce

While chicken rests, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 3 tbsp fresh lemon juice, 1 tbsp lemon zest, and 3 minced garlic cloves. Warm gently 1–2 minutes until fragrant, but do not boil. Stir in 2 tbsp chopped fresh parsley and season to taste with a pinch of salt and a little black pepper.

5

Finish

Slice or leave chicken whole and spoon the warm lemon butter evenly over each breast. Serve immediately.

Cheddar Grits

6

Boil liquids

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

7

Add grits

Slowly whisk in 1 cup grits to the boiling liquid to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 5–20 minutes depending on grits type: about 5–7 minutes for quick grits, 20–25 minutes for stone-ground. Cook until thick and creamy.

8

Finish grits

Once creamy, remove from heat and stir in 2 tbsp butter, 1.5 cups grated sharp cheddar, and 1/2 tsp black pepper. Adjust salt to taste. Keep covered and warm until ready to plate.

Broccoli

9

Cook broccoli

Toss 1 lb broccoli florets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast in a preheated 425°F (220°C) oven on a sheet pan for 12–15 minutes until tender and lightly browned, or steam for 5–7 minutes until bright green and just tender.

10

Finish and serve

If desired, squeeze a lemon wedge over the broccoli before serving. Keep warm and plate alongside chicken and grits.