Lemon Chicken Recipe
American · Main course · 30 min total
This bright and tangy lemon chicken features juicy pan-seared chicken breasts in a luscious lemon butter sauce. Quick enough for a weeknight yet elegant enough for company.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 tablespoon lemon zest
- 2 tablespoons capers, drained (optional)
- 2 tablespoons chopped fresh parsley
Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
- In a shallow dish, combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Dredge each chicken breast in flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 4-5 minutes per side. Transfer to a plate and keep warm.
- Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom. Stir in lemon zest and capers (if using). Simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, turning to coat in sauce. Cook for 2 minutes until heated through. Sprinkle with parsley and serve.
Tips
- For extra flavor, marinate chicken in lemon juice, olive oil, and garlic for 30 minutes before cooking.
- Serve with rice, pasta, or crusty bread to soak up the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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