Lemon Butter Chicken Recipe

Prep the chicken

Pat 4 chicken breasts dry with paper towels. If very thick, butterfly or pound to even thickness (about 1/2 to 3/4 inch). Season both sides evenly with 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika.

Preheat grill or pan

Preheat an outdoor grill or a large heavy skillet/grill pan over medium-high heat. Brush the chicken lightly with 2 tbsp olive oil to prevent sticking.

Grill the chicken

Place chicken on the hot grill or pan. Cook without moving for 5-6 minutes, until well browned, then flip and cook another 4-6 minutes, or until internal temperature reaches 165°F (74°C). Remove from heat and transfer to a plate to rest for 5 minutes.

Make lemon butter

While chicken cooks, melt 4 tbsp unsalted butter in a small saucepan over low heat. Add 2 tsp minced garlic and cook just until fragrant, about 30 seconds. Remove from heat, stir in 3 tbsp fresh lemon juice and 1 tbsp lemon zest. Season with a pinch of salt and stir in 2 tbsp chopped fresh parsley.

Finish chicken

After the chicken has rested, spoon or brush the warm lemon butter over each breast. Reserve any extra butter to drizzle over grits or broccoli when serving.

Heat liquids and cook grits

In a medium saucepan, bring 4 cups water and 1 cup milk to a gentle boil. Add 1 tsp salt. Slowly whisk in 1 cup instant or quick grits, reducing heat to low. Continue whisking to prevent lumps, then cover and simmer per package instructions (usually 5–7 minutes for quick grits), stirring occasionally until thickened.

Finish grits

Once grits are thick and creamy, remove from heat and stir in 2 tbsp unsalted butter until melted. Stir in 1.5 cups shredded sharp cheddar until fully melted and smooth. Season to taste with 1/2 tsp black pepper and additional salt if needed. Keep covered and warm until serving.

Roast or steam broccoli

Option A - Roast: Preheat oven to 425°F (220°C). Toss 12 oz broccoli florets with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a baking sheet. Roast 12–15 minutes until edges are lightly browned and tender. Option B - Steam: Steam florets over boiling water 5–7 minutes until bright green and tender-crisp, then toss with olive oil, salt and pepper.

Finish and serve

If desired, squeeze the optional lemon wedge over the broccoli. Portion cheddar grits onto plates, place a grilled chicken breast atop or beside the grits, spoon extra lemon butter over the chicken and a little onto the grits, and add a serving of broccoli on the side. Garnish chicken with an extra sprinkle of chopped parsley.