@createaplatewithdina: CREAMY LEMON BUTTER CHICKEN is the easy weeknight dinner you’ll keep on repeat. Ingredients For the Chicken • 1½ lbs chicken breast (2 large breasts sliced into 4 cutlets) • 1–2 tsp oil • ½ tsp dried thyme • ½ tsp dried oregano • ½ tsp garlic powder • ½ tsp paprika • 1 tsp salt • ½ tsp black pepper For the Breading • ½ cup all-purpose flour • 2 eggs, beaten • ¾ cup plain breadcrumbs • ½ tsp dried thyme • ½ tsp dried oregano • ½ tsp garlic powder • ½ tsp salt • ½ tsp black pepper • 1–2 tbsp neutral oil (for frying) • 2 tbsp butter (for frying) For the Lemon Butter Sauce • 5 tbsp butter • 4 garlic cloves, minced • Juice of 1–1½ lemons (about 3–4 tbsp) • 1½ cups low-sodium chicken broth • 1–2 tsp Dijon mustard • ½ cup heavy cream • Salt and black pepper, to taste • Optional: lemon zest and chopped fresh parsley Instructions 1. Slice chicken breasts into 4 thin cutlets and lightly pound to even thickness. Drizzle with oil and season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper. 2. Set up three bowls: flour, beaten eggs, and breadcrumbs mixed with the seasonings. Coat each cutlet in flour, then egg, then breadcrumbs. 3. Heat oil and butter in a skillet over medium heat. Cook chicken 3–4 minutes per side until golden and cooked through (165°F). Transfer to a plate. 4. In the same pan, melt butter and sauté garlic for 30 seconds. Add lemon juice, chicken broth, and Dijon. Simmer 2–3 minutes. 5. Stir in heavy cream, season to taste, and simmer until slightly thickened. Return chicken to the pan and spoon sauce over the top. 6. Garnish with lemon zest and parsley if desired. Serve with mashed potatoes, rice, or roasted veggies and pour extra sauce over everything! #lemonchicken #lemonbutterchicken #chickenrecipe #easydinnerideas #weeknightmeals

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Tuesday 03 March 2026 22:12:26 GMT