Lemon Butter Chicken
Lemon Butter Chicken contains 39g protein and 405 calories per serving, hitting the sweet spot for balanced dinner macros. This 6-serving stovetop batch preps quickly, covering multiple days so you maintain consistent protein intake without daily preparation.
Ingredients
- •Chicken Breast, Boneless Skinless(907g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •1½ teaspoons sea salt
- •Flour, All-Purpose, White(120g)
- •Unsalted Butter(120g)
- •Olive oil(60g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Garlic(240g)
- •Low Sodium Chicken Broth(240g)
- •Lemon(5g)
- •Lemon Juice, Fresh(15g)
- •½ teaspoon freshly cracked black pepper
- •Parsley, Fresh
Instructions
- 1Pat the chicken breasts dry with paper towels, then season all over with salt and pepper. Place the flour in a shallow bowl and dredge each piece of chicken, coating thoroughly and shaking off any excess.
- 2Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat until the butter is foaming, about 1 minute. Add half of the dredged chicken and cook for 4–5 minutes per side over medium-high heat until golden brown and the internal temperature reaches 165°F. Transfer to a clean plate and repeat with the remaining 2 tablespoons butter, remaining 2 tablespoons olive oil, and remaining chicken.
- 3Add the minced garlic to the skillet and cook over medium heat, stirring constantly, until fragrant, about 1 minute.
- 4Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Simmer over medium heat for 4–5 minutes until the liquid has reduced by half.
- 5Reduce heat to low and stir in the remaining 4 tablespoons of butter, lemon zest, fresh lemon juice, and adjust seasoning with salt and pepper to taste. Stir until the butter is fully incorporated and the sauce is smooth, about 1–2 minutes.
- 6Return all the cooked chicken to the skillet and gently coat with the lemon butter sauce, about 1 minute over low heat.
- 7Divide the chicken and sauce evenly into 6 airtight containers while hot. Top each portion with fresh parsley.
- 8Store in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave before serving.
Nutrition — Per Serving
405
calories
39g
protein
31g
fat
- Carbohydrates
- 29g
- Saturated fat
- 2.3g
- Sodium
- 129 mg
- Dietary fiber
- 1.4g
6 servings per batch · ~285g each
Macro data sourced from USDA FoodData Central
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How much protein does Lemon Butter Chicken have per serving?
Each serving delivers 39g of protein at 405 calories, with 31g fat and 29g carbs. This macro ratio is solid for a protein-focused dinner that doesn't require additional lean sides.
How long does Lemon Butter Chicken take to prep?
This is a quick prep recipe that cooks on the stovetop, and it batch-preps 6 servings at once. You can have your entire week's dinners prepped in a single cooking session.
Is Lemon Butter Chicken good for muscle gain?
At 39g protein per serving, this recipe supports muscle gain when worked into your daily macro targets. The 405 calorie count means you have room to add carb sides like rice or potatoes to hit your total daily intake.
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