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Lemon chicken - Image 3

Easy One-Pan Lemon Chicken

This quick and easy lemon chicken features juicy, pan-seared chicken breasts smothered in a vibrant lemon garlic butter sauce. It's a bright, flavorful dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each, pounded to even thickness
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 1/3 cup all-purpose flour for dredging
  • 3 tbsp extra virgin olive oil divided
  • 4 tbsp unsalted butter divided
  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice from 2-3 large lemons
  • 1 tbsp lemon zest
  • 1 tsp honey or sugar optional, to balance acidity
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Large skillet (10-12 inch, stainless steel or cast iron recommended)
  • Meat mallet or rolling pin
  • Tongs
  • Microplane or zester
  • Juicer or fork for lemons
  • Wooden spoon

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are an even ½-inch thickness. Season both sides generously with salt and pepper. Place the flour on a shallow plate and dredge each breast, shaking off any excess. This light coating is key for a golden crust and helps thicken the sauce later.
  2. Heat 2 tablespoons of olive oil in a large skillet (preferably stainless steel or cast iron) over medium-high heat. Once the oil is shimmering, add 1 tablespoon of the butter. Carefully place the dredged chicken breasts in the pan, making sure not to crowd them. Cook for 5-6 minutes per side, without moving, until deeply golden brown and cooked through. Transfer to a clean plate and tent loosely with foil.
  3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Add the minced garlic and cook for just 30-60 seconds until fragrant—be careful not to let it burn. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom of the pan. This is where the magic happens!
  4. Stir in the fresh lemon juice, lemon zest, and honey (if using). Let the sauce simmer for 3-4 minutes, allowing it to reduce by about a third. This concentrates the flavor. Taste the sauce and adjust seasoning with a pinch of salt or a touch more honey if needed. The sauce should be bright and tangy but balanced.
  5. Remove the skillet from the heat. Cut the remaining 2 tablespoons of butter into small pieces and whisk them into the sauce one piece at a time until fully melted and incorporated. This final step, called mounting with butter (monter au beurre), creates a luxurious, glossy emulsion. Return the chicken and any accumulated juices to the pan, spooning the sauce over the top. Garnish with fresh parsley and serve immediately.

Notes

Chef's Tips:
• For the best flavor, use freshly squeezed lemon juice. Bottled juice often has a metallic or bitter taste.
• Let the chicken rest for 5 minutes after cooking and before slicing to keep it juicy.
• Serve over a bed of pasta, mashed potatoes, or rice to soak up the delicious sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C) before removing from heat.
• Store leftovers in an airtight container in the refrigerator within 2 hours of cooking.