This straightforward yet effective recipe yields juicy chicken that is excellent with any sauce or even just pan drippings. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 boneless skinless chicken breast halves
- salt and pepper to taste
- 1 teaspoon dried tarragon
- 1 tablespoon fresh lemon juice
- ¼ cup butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Season the chicken with salt, pepper and tarragon; drizzle with lemon juice. Set aside.
- Place an oven proof skillet or Dutch oven over medium heat and melt the butter. Place the chicken in the dish, turning to coat both sides. Cover the chicken with a sheet of parchment paper, and then cover with a lid.
- Bake in the preheated oven for 10 to 15 minutes, or until chicken is cooked through.
Reviews
Not very flavorful.
Excellent Very quick and easy to prepare.
Not sure if my chicken was too thick or what , but it was still pretty tough after 25 minutes of cooking. Maybe I should have used a meat cleaver and thinned it out. I will have to try it again.
Not only was this easy, but it was very tasty, too! I did add one clove of garlic that I pressed over the top of the 1.3 lbs chicken that I used, but otherwise I followed the recipe. Because the chicken was thin, it did take only about 20 minutes to bake in my covered dish. I think a little less butter would be just fine. We thought this recipe, brought to room temperature, would be good in a chicken salad. Thanks, Alison!
used Olive oil and Lemon juice in a cast iron skillet… seared the chicken in that mix with some basil, cumin, turmeric, and a few other herbs… baked open in 400 degree oven for about 25 min… I love simple recipes like this that allow a beginner like me to experiment…. btw it turned out great
Great recipe for the busy schedule. My oldest really liked this. I will make it again.
just ok, needs more of something
very good basic guideline recipe. I did not have dried tarragon, but basically took the chicken breasts, placed in a glass dish, sprinkled with kosher salt, dash of garlic salt, dashes of onion powder, dash of Mrs Dash, splashed some lemon juice over them and smeared with softened butter. I didn’t have parchment paper, so I covered with aluminum foil and cooked for 30 minutes. removed aluminum foil and baked for about another 5 minutes while I steamed broccoli in the bag. very flavorful and moist! usually my chicken is pretty dry…
Not much flavour
This is delicious. I used boneless chicken thighs and fresh tarragon, also a little more lemon juice. It’s quick and easy too. The name of the dish is a little confusing though – Butter Chicken is a classic Indian dish, nothing like this one. I’ve changed the name in my recipe file to Easy Lemon-Butter Chicken.
Fabulously easy and fast…for people who worry about the lack of flavor, I have found that fresh garlic adds wonders. I also used the McCormick Grill Mates (Montreal) spice blend. It was a fantastic way to moisten up the dish by pouring some of the leftover butter mixture directly onto the chicken. Yum yum!
Followed recipe exactly; bland.
I just tried this tonight and it just had no real flavor and I was looking for a tender juicy recipe. The chicken came out semi dry. I will not make this recipe again.
This is a good recipe for an easy weeknight dinner. Great for picky kids who prefer things a little plain. Will definitely make again.
I needed a chicken dish fast.I did a quick search and found this one.It was perfect.I had the ingredients and it took only 15 minutes! It was very good.Tasty,easy and quick! What more could I ask for? I heated up the leftovers the next day and it was just as yummy!
I don’t know what I did wrong, but my chicken came out dry and tough. All the moisture in the chicken ended up as liquid in the pan. It was quick and easy and had a good tarragon flavor. I expected it to be better based on the reviews. The silver lining is I now have a lot of left over cooked chicken to use in a casserole!
This was incredibly easy, fast & tasty. I used thyme and more lemon. Just the recipe when neither of us wanted to cook!
Good recipe but definitely best to season the meat the night before. Didn’t have any tarragon so I added some oregano, basil and rosemary. Basically whatever tickles your fancy.
No flavor
What isn’t great when you cook it in 1/2 a stick of butter. I forgot the parchment paper and it turned out fine. I also omitted the terragon and used Italian Seasoning instead because I was cooking the chicken to go on risotto. Thanks for this, I may never make chicken breast any other way!
I have 3 kids who hate chicken, but they LOVE this recipe! I pound the chicken breasts first which makes it harder to squeeze into the skillet, but I find it helps cook them more evenly and quickly. I also use more lemon juice than suggested to prevent the butter from burning and mix it up on the herbs depending on what I have. A great basic recipe…thanks!