Description

This Lemon Chicken Recipe features tender, pan-seared chicken breasts smothered in a zesty lemon butter sauce. Combining the bright, refreshing flavor of fresh lemons with the richness of buttery garlic sauce, this dish is perfect for a quick yet elegant weeknight dinner or a special occasion. Served best with rice or steamed vegetables, it’s a simple, flavorful meal that pleases the whole family.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts (about 1.5 lbs)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons olive oil

For the Lemon Butter Sauce:

4 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon fresh parsley, chopped
1 teaspoon lemon zest
Salt and pepper, to taste

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Instructions

Prepare the Chicken: Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Lightly dredge each chicken breast in flour, shaking off excess to ensure a thin, even coating.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes per side or until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside on a plate, tented with foil to keep warm.
Make the Lemon Butter Sauce: Lower the heat to medium. In the same skillet, add butter and allow it to melt. Stir in minced garlic and sauté for about 1 minute until fragrant but not browned. Pour in chicken broth and fresh lemon juice, scraping the bottom of the pan to loosen any browned bits. Let the sauce simmer gently for 3-5 minutes to reduce slightly and concentrate flavors.
Finish the Sauce and Serve: Stir in lemon zest and chopped parsley. Season with salt and pepper to taste. Return the chicken to the skillet, spooning the sauce over the breasts to coat them well. Cook for an additional 1-2 minutes to reheat the chicken and meld flavors. Serve hot with sauce spooned over and garnish with extra parsley if desired.

Notes

For juicier chicken, pound breasts to an even thickness before cooking.
You can substitute chicken broth with white wine for deeper flavor.
Use fresh lemons rather than bottled lemon juice for best taste.
Serve with steamed vegetables, mashed potatoes, or over rice to complete the meal.
Leftovers can be stored in the refrigerator for up to 3 days.