Low Iodine Classic Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
½ tsp kosher salt
¼ tsp black pepper
¼ cup all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp olive oil
2 tbsp unsalted butter, divided
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, minced
½ cup low-sodium chicken broth
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
1 tsp honey

For serving

2 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper. Dredge lightly in the flour, shaking off any excess.
2
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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