Florentine Butter Chicken with Lemon | CookOS

Florentine Butter Chicken

Name: Florentine Butter Chicken with Lemon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 skin-on chicken breasts; salt, to taste; black pepper, to taste; 1/2 cup all-purpose flour; 1 tbsp avocado oil; 5 tbsp butter, divided; 1/2 lemon

Florentine Butter Chicken is an Italian classic featuring thinly pounded, skin-on chicken breasts pan-fried until crispy, then basted in brown butter and finished with fresh lemon juice for bright acidity and richness.

🌍Italian 🏷️Florentine chicken 🏷️Butter chicken 🏷️Pan-fried chicken 🏷️Chicken breast Brown butter

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

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Ingredients

2 skin-on chicken breasts
salt, to taste
black pepper, to taste
1/2 cup all-purpose flour
1 tbsp avocado oil
5 tbsp butter, divided
1/2 lemon

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Instructions

1
Season the skin side of the chicken breasts with salt and the non-skin side with pepper.
2
Place the chicken breasts in a bag or between parchment paper and pound them thin with a meat mallet.
3
Dredge the chicken breasts in flour, ensuring they are lightly coated on all sides.
4
In a large sauté pan over medium heat, add the avocado oil and 3 tablespoons of butter.
5
Once the butter is melted and foaming, place the chicken breasts skin-side down in the pan.
6
Cook for 5-7 minutes, or until the skin is golden brown and crispy.
7
Flip the chicken breasts and add the remaining 2 tablespoons of butter to the pan.
8
Continuously baste the chicken with the melted butter from the pan. Cook for another 5-7 minutes, or until the chicken is cooked through.
9
Finish by squeezing fresh lemon juice over the chicken in the pan. Serve immediately.

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Tips & Notes

Pro tips

Pound breasts evenly to 1/2 inch thickness to ensure the skin crisps while the meat cooks through at the same rate.
Keep the heat medium-high and resist the urge to move the chicken once skin-side down—let it sear undisturbed for 4–5 minutes.
Use a meat thermometer: internal temperature should reach 165°F for food safety and optimal texture.
Tilt the pan and baste the chicken with the foaming brown butter during the last minute for extra richness and even cooking.

Substitutions

Butter → ghee (delivers similar nutty flavor with higher smoke point)
All-purpose flour → cornstarch (creates crispier crust, use same amount)
Avocado oil → olive oil (slightly lower smoke point; monitor heat carefully)

Storage & make-ahead

Store leftovers in an airtight container up to 3 days. Reheat gently in a 350°F oven for 8–10 minutes to preserve the skin's crispness.

Common Questions

How do I get crispy skin on the chicken?

Pat the skin completely dry before cooking, season well, and place skin-side down in a hot oiled pan. Don't move it for the first 4–5 minutes to allow the skin to render and crisp.

Can I use boneless chicken breasts?

Yes, though skin-on breasts deliver better flavor and texture. If using boneless, reduce cooking time by 2–3 minutes and check internal temperature reaches 165°F.

What does browning the butter do?

Browning butter deepens its nutty flavor and adds richness that complements the lemon. Watch it carefully to avoid burning—it should be golden, not dark brown.

How thin should I pound the chicken?

Pound to about 1/2 inch thick. This ensures even cooking and allows the skin to crisp while the meat stays tender.

Can I make this ahead?

Cook the chicken just before serving for best skin texture. You can prep and pound the breasts up to 4 hours ahead; store covered in the refrigerator.