My coworker shared this secret during a rainy spring afternoon.

This low carb 4-ingredient lemon butter chicken skillet is the kind of cozy, little-secret recipe you share on a rainy spring afternoon at work. A coworker passed it along to me years ago, promising it would be the most juicy, melt-in-your-mouth dinner I’d ever taste—and she was right. With just chicken, butter, lemon, and a pinch of seasoning, you get tender seared chunks of chicken in a rich yellow butter sauce, dotted with soft, tangy lemon slices. It’s simple enough for a busy weeknight, but special enough to feel like a treat around the family table.
Serve this lemon butter chicken spooned over steamed broccoli, sautéed green beans, or a simple side salad to keep things low carb. If your family isn’t counting carbs, it’s wonderful over buttered rice, mashed potatoes, or egg noodles to soak up every bit of that golden sauce. A side of roasted asparagus or a pan of garlic-roasted cauliflower also pairs beautifully, and a crisp green salad with a light vinaigrette helps balance the richness of the butter.
4-Ingredient Lemon Butter Chicken Skillet
Servings: 4

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
3 tablespoons salted butter
1 large lemon, thinly sliced (seeds removed) plus 2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt, plus more to taste
Directions