Description
This easy Lemon Chicken recipe is a zesty, comforting one-pan lunch made with golden pan-seared chicken breasts and a bright lemon garlic butter sauce. Ready in just 30 minutes, it’s perfect for busy days when you want something light, flavorful, and satisfying without sacrificing taste or quality.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- Juice of 2 lemons (about 1/3 cup)
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- Optional: 1 tablespoon capers
Instructions
- Slice each chicken breast in half horizontally to create thin cutlets and pound gently until even.
- In a shallow bowl, mix flour, Parmesan cheese, garlic powder, salt, and pepper.
- Dredge chicken in the flour mixture, shaking off excess.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
- Add chicken and cook for 4–5 minutes per side until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- Add remaining butter and minced garlic to the skillet and sauté for 30 seconds.
- Pour in chicken broth and lemon juice, scraping up browned bits.
- Simmer for 3–5 minutes until slightly reduced, then stir in lemon zest.
- Return chicken to skillet and spoon sauce over the top.
- Simmer for 2 minutes, garnish with parsley, and serve.
Notes
For extra tang, add capers or finish with an extra squeeze of fresh lemon juice. Use a meat thermometer to ensure chicken reaches 165°F for perfect doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 110mg