After years of receiving Better Homes & Gardens I had a long list of recipes, tips and ideas to try. I started with this Lemon Butter Chicken, but I added garlic into the mix and didn’t bother with flour and pounding. Too much work. It’s easy to make & yummy to eat. Lemons remind me of springtime, and when I cook with them I feel like the sun in shining and flowers are blooming. Reality is 19 degree temps, snow, wind, and cold. Brrr.
Spring is less than a week away, so thats something to look forward to. Back to the recipe though, countless times do I find my chicken breast to be HUGE. They take forever to cook, the outsides often become hard while the inside becomes dry. I usually cut them in half, and thankfully thats perfect for this dish. I did forget to photograph the butter part of this dish. My bad.
Take the chicken breast, garlic, lemon juice, and olive oil. Toss in a bag and let it marinade, or toss them together in a bowl and transfer to baking dish. Sprinkle the lemon pepper seasoning on top, along with the melted butter.
- 6 medium boneless skinless chicken breast halves.
- 3 table spoons olive oil
- 1/2 teaspoon salt
- 1-2 teaspoons lemon pepper seasoning
- 4 cloves of garlic, minced.
- 1/3 cup butter, melted
- 1 lemon, sliced, for garnish
- 2 tablespoons lemon juice
- Preheat oven to 425F. Place Chicken breast in a bag/bowl. Pour in lemon juice, garlic & olive oil. Mix well. Melt the butter in a microwave safe dish.
- Place chicken into a sprayed baking dish and place chicken into pan. Pour melted butter onto the chicken and sprinkle with lemon pepper seasoning.
- Bake for 25-25 mins, until chicken is no longer pink. Foil can be used to keep the moisture in, and to prevent the butter from browning or burning. Enjoy!