Lemon Butter Chicken

Uneven thickness. A chicken breast is thicker in the centre — the edges cook and dry out before the middle reaches temperature. Slice each breast horizontally in half and pound both halves to a uniform 1.5 cm. Even thickness means every part hits doneness at the same time. This single step fixes the dry-outside, raw-inside problem almost entirely.

Two things cause broken sauce: butter added to liquid that's too hot, or adding all the butter at once. The right method: reduce the broth and lemon juice by half first, then pull the pan completely off the heat. Add cold butter cubes one at a time, swirling constantly until each one melts before adding the next. Cold butter emulsifies as it melts. Room temperature or melted butter added to hot liquid just makes the sauce greasy.

Yes, and often the result is better — thighs are fattier and more forgiving of a minute over. Boneless skinless thighs cook in nearly the same time as pounded breasts. Bone-in thighs need 5 to 7 extra minutes; sear on the stovetop then finish in the oven at 180°C to ensure the centre cooks through without drying out the surface.

The juice of half a lemon (about 3 tablespoons) for 4 portions is a safe baseline. Lemon zest amplifies the aroma without adding more acid — always add zest. If the sauce tastes too sharp, add one more cube of cold butter; fat softens acidity. Never add sugar to balance it — it changes the character of the dish entirely.

2 to 3 days in the fridge in a sealed container. Reheat in a skillet over low heat with 2 to 3 tablespoons of chicken broth or water — the sauce reconstitutes as it warms. The microwave dries the chicken out. You can also reheat in the oven at 160°C covered with foil for 10 to 12 minutes.