Simple Lemon Chicken

This 20-Minute Lemon Chicken is the answer to your weeknight dinner prayers. It’s an incredibly quick and flavorful meal that transforms simple chicken breasts into a restaurant-quality dish. Juicy, tender chicken cutlets are pan-seared to golden-brown perfection and then bathed in a bright, luscious lemon butter sauce.

Cuisine: American, Mediterranean
Prep Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Simple Lemon Chicken Video

Here’s a great video that shows the process of making a simple lemon chicken.

Why You’ll Love Making It

• Bright & Buttery Sauce: The star of the show is the sauce. It’s a rich, vibrant, and perfectly balanced sauce made from fresh lemon juice, savory chicken broth, and butter that coats every piece of chicken.
• Quick & Effortless: From start to finish, this entire meal comes together in just 20 minutes, making it the perfect solution for busy weeknights when you want something delicious without the fuss.
• Simple, Everyday Ingredients: This recipe relies on pantry staples you likely already have. No need for a long, complicated grocery list to create this impressive dish.
• Versatile Serving Options: This chicken is incredibly versatile. It pairs beautifully with everything from pasta and rice to mashed potatoes and a wide array of vegetables.
• Beginner-Friendly: The steps are simple and easy to follow, with tips included to guide you to a perfect result, even if you’re new to cooking.

Ingredients

Each ingredient is chosen to build maximum flavor with minimum effort. Here’s what you’ll need:

• 2 large boneless, skinless chicken breasts (about 1.5 lbs total): You will slice these in half lengthwise to create four thinner cutlets. This is the key to ensuring the chicken cooks quickly and evenly without drying out.
• 1/4 cup all-purpose flour: For dredging the chicken. This light coating helps create a beautiful golden crust and also acts as a natural thickener for the pan sauce.
• 1/2 teaspoon kosher salt: Or more, to your taste.
• 1/4 teaspoon black pepper: Freshly ground is best for a more potent flavor.
• 1/4 teaspoon garlic powder: Adds a subtle, savory depth that complements the lemon perfectly.
• 1 tablespoon olive oil: Used for searing the chicken.
• 3 tablespoons unsalted butter, divided: Using unsalted butter gives you full control over the saltiness of the dish. You’ll use one tablespoon with the oil for searing and the rest to enrich the sauce.
• 1/2 cup low-sodium chicken broth: This forms the flavorful base of your sauce. Using low-sodium broth prevents the final dish from being too salty.
• 2 tablespoons fresh lemon juice (from about 1 lemon): Fresh juice is essential for the brightest, most authentic flavor. Avoid bottled lemon juice, which can have a dull or bitter taste.
• 1 teaspoon lemon zest (from about 1/2 lemon): The zest contains essential oils that provide a fragrant lemon aroma and intense flavor that you can’t get from the juice alone.
• 1 tablespoon chopped fresh parsley: This optional garnish adds a touch of fresh, herbaceous flavor and a beautiful pop of color.

Instructions

Step 1: Prepare the Chicken

Place a chicken breast flat on a cutting board. Hold your knife parallel to the cutting board and carefully slice through the middle of the breast horizontally to create two thinner cutlets of even thickness. Repeat with the second breast. Pat the cutlets dry with a paper towel; this helps them sear better and get a crispier crust. In a shallow dish, whisk together the flour, salt, pepper, and garlic powder. Dredge each chicken cutlet in the flour mixture, ensuring it’s lightly coated on all sides. Gently shake off any excess flour.

Step 2: Sear the Chicken

Heat a large skillet or frying pan over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Once the butter has melted and the pan is shimmering, carefully place the floured chicken cutlets in the skillet in a single layer. Be careful not to overcrowd the pan; cook in two batches if necessary. Cook for 4-5 minutes per side, until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the pan and set it aside on a plate.

Step 3: Make the Lemon Butter Sauce

Reduce the heat to medium. In the same skillet, pour in the chicken broth to deglaze the pan, using a wooden spoon or spatula to scrape up any browned bits (the “fond”) from the bottom—this is where a ton of flavor is! Stir in the fresh lemon juice and lemon zest. Bring the sauce to a gentle simmer and let it bubble for 2-3 minutes to allow the flavors to meld and the sauce to reduce slightly.

Step 4: Finish the Dish

Stir the remaining 2 tablespoons of butter into the sauce until it has melted completely. This will make the sauce glossy and rich. Return the seared chicken to the skillet, nestling it into the sauce. Let it simmer gently for another 1-2 minutes, spooning the sauce over the chicken to ensure it’s well-coated and reheated.

Step 5: Serve & Enjoy

Take the skillet off the heat. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Garnish generously with fresh chopped parsley if you are using it. Serve immediately and enjoy!

Tips for the Best Lemon Chicken

• Don’t Skip the Dredge: The flour coating is crucial for a golden crust and for thickening the sauce.
• Use a Combination of Oil and Butter: The olive oil has a higher smoke point and prevents the butter from burning, while the butter provides rich flavor for searing.
• Don’t Overcrowd the Pan: Cook the chicken in a single layer. If you overcrowd the pan, the chicken will steam instead of sear, and you won’t get that beautiful golden-brown crust.
• Fresh Lemon is Best: For a truly vibrant and fresh-tasting sauce, always use freshly squeezed lemon juice and fresh zest.

FAQs

Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work wonderfully in this recipe and are naturally more forgiving if slightly overcooked. They may require a minute or two longer to cook per side, so use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I store and reheat leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low heat until heated through. Avoid using a microwave, as it can make the chicken rubbery.

My sauce seems too thin. How can I thicken it?
If your sauce is thinner than you’d like, you can let it simmer for a few extra minutes to reduce further. Alternatively, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water to create a slurry, then whisk it into the simmering sauce until it thickens.

Can I add other ingredients to this dish?
Absolutely! For a variation closer to chicken piccata, add a tablespoon of drained capers to the sauce. You can also add a splash of white wine to the pan after the chicken broth or toss in a handful of fresh spinach at the end and let it wilt into the sauce.