Skillet Chicken With Lemon Chive Sauce

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 09/18/19
Chicken
alle12 / Getty Images
Prep: 8 mins
Cook: 24 mins
Total: 32 mins
Servings: 6 servings
Nutrition Facts (per serving)
938 Calories
62g Fat
1g Carbs
88g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 938
% Daily Value*
Total Fat 62g 80%
Saturated Fat 22g 108%
Cholesterol 315mg 105%
Sodium 332mg 14%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 88g
Calcium 54mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The buttery lemon and chive sauce adds flavor to these chicken breasts. This quick and easy skillet chicken uses boneless chicken breast halves and simple seasonings to make a tasty everyday meal.

Serve this chicken with rice, potatoes, or angel hair pasta and a tossed salad.

Add a few tablespoons of dry white wine to the chicken stock if you'd like.

Ingredients

  • 4 to 6 chicken breast halves (boneless and without skin)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/2 cup chicken stock
  • Dash of Kosher salt and freshly ground black pepper
  • Optional: garlic powder
  • For the Sauce:
  • 6 tablespoons butter
  • 3 tablespoons finely chopped fresh chives
  • Juice and finely grated zest of 1/2 lemon (about 1 1/2 to 2 tablespoons lemon juice and 1 scant teaspoon zest)
  • 1/4 teaspoon salt
  • Dash freshly ground pepper

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the chicken breast halves with salt, pepper, and garlic powder.

  3. In a large skillet, heat butter and olive oil over medium heat. Add the boneless chicken breast halves and cook over medium heat, turning, until both sides are nicely browned.

  4. Add the chicken stock to the skillet and simmer, covered, for 15 to 20 minutes longer, until chicken is cooked through.

  5. Meanwhile, melt the 6 tablespoons of butter in a small saucepan; add the chives, juice and zest, 1/4 teaspoon of salt, and a dash of pepper. Bring to a simmer.

  6. Drizzle the sauce over the chicken just before serving.

  7. Enjoy!

Recipe Variations

  • Add a few lemon slices to the pan along with the chicken stock.
  • Add a few tablespoons of dry white wine to the chicken stock if you'd like.