This simple recipe has a lovely flavor. Lemon is one of my favorite ingredients, and this Lemon Butter Chicken is an easy to prepare Paleo recipe. By quickly searing the chicken in a skillet, and then baking the chicken in the oven, the juices get locked in making for a more tender chicken breast. I happened to have chicken breasts at home, but you could use chicken thighs and legs as well.
I served this chicken with roasted parsnips and carrots. Any leftover chicken would be great on a salad. Or, if you aren’t on the Paleo Diet, this pasta would be nice with fresh pasta, perhaps with some extra lemon butter sauce.
Total Time: 1 hour
You will need:
1 pound Chicken
Salt and Pepper
2 tablespoons Butter (I use grass-fed)
2 tablespoons Olive Oil
1 tablespoon Parsley
Heat oven to 300 degrees. Thinly slice one of the lemons.
Generously season the chicken with salt and pepper.
Melt 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium high heat. Once the skillet is hot, add half of the seasoned chicken. Then squeeze 2 tablespoons lemon juice over the chicken. Start by cooking the largest pieces of chicken first, since the first batch of chicken will spend more time in the oven.
Cover the skillet and cook each side of the chicken for about 4 minutes, or until slightly browned.
Then place the chicken on a baking dish. Place a slice of lemon on each chicken breast, sprinkle parsley over the top, and then place in the oven.
Repeat steps 3 and 4 to cook the rest of the chicken. Pull the baking dish out of the oven, add the second half of the chicken. Then pour any liquid from the skillet over the chicken. If there are any browned bits suck to the bottom of the pan, you can deglaze the pan with a bit of white wine.
Bake the chicken for 20-30 minutes, until the center is no longer pink.