Lemon Butter Chicken Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Preheat grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 205°C) or heat a large heavy skillet (cast iron preferred) over medium-high heat. Brush grill grates or skillet with 1 tbs olive oil to prevent sticking.

Grill chicken

Place the chicken on the grill or skillet and cook undisturbed 5-6 minutes per side, or until an instant-read thermometer inserted into the thickest part registers 160°F (71°C). Adjust time for thickness. Remove chicken to a plate and tent loosely with foil to rest; carryover will bring internal temp to 165°F.

Make lemon butter sauce

While chicken rests, melt 4 tbs unsalted butter in a small saucepan over medium-low heat. Add 2 minced garlic cloves and sauté 30-45 seconds until fragrant but not browned. Stir in 3 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp fresh thyme leaves, and 1/2 cup (0.5 cups) low-sodium chicken broth. Simmer gently 2-3 minutes to slightly reduce and meld flavors. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Finish

Spoon the warm lemon butter sauce over the grilled chicken breasts just before serving.

Bring liquids to a simmer

In a medium saucepan, combine 2 cups water and 1 cup whole milk with 3/4 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring occasionally so milk does not scald.

Whisk in grits

Slowly whisk in 1 cup medium-ground grits to the simmering liquid. Reduce heat to low so the mixture barely simmers.

Cook

Cook, stirring frequently to prevent sticking, for 18-25 minutes until grits are thick and tender. For quicker-cooking grits follow package times; adjust liquid if necessary. If mixture becomes too thick, stir in up to 1/4 cup additional milk or water.

Finish with butter and cheese

Remove from heat and stir in 2 tbs unsalted butter until melted. Fold in 1 cup shredded sharp cheddar until fully melted and smooth. Season with 1/4 tsp black pepper and more salt to taste. Keep warm until serving.

Prep and roast/steam

Preheat oven to 425°F (220°C) if roasting. Toss 1 lb broccoli florets with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. For roasting, spread in a single layer on a baking sheet and roast 12-15 minutes until edges are browned and tender. For steaming, place florets in a steamer basket over simmering water, cover, and steam 5-7 minutes until bright green and tender-crisp.

Finish

If desired, toss finished broccoli with 1 tsp fresh lemon juice for brightness and adjust salt/pepper to taste.