Skillet Lemon Chicken Recipe
I’m about to share something that’ll make you question why you’ve been ordering takeout when this skillet lemon chicken exists. Imagine this: golden, crispy chicken that practically melts in your mouth, swimming in a buttery lemon sauce that’s so good you’ll want to drink it straight from the pan. The best part? It takes one skillet, minimal prep, and somehow manages to look fancy enough for company while being simple enough for a Tuesday night.
Why You’ll Love this Skillet Lemon Chicken
When you’re craving restaurant-quality chicken but don’t want to leave your kitchen, this skillet lemon chicken delivers all the bright, zesty flavors you’re after in just one pan.
I love how this recipe transforms basic chicken breasts into something special without requiring a culinary degree. The golden crust? Pure satisfaction. That silky lemon butter sauce? It’s like sunshine in a skillet.
Plus, cleanup is a breeze since everything happens in one pan. No juggling multiple pots or wondering if you’ll run out of counter space.
Simple ingredients, maximum flavor.
What Ingredients are in Skillet Lemon Chicken?
This skillet lemon chicken comes together with ingredients you probably already have hanging around your kitchen. We’re talking pantry staples and a couple of fresh items that’ll make your taste buds do a happy dance.
The beauty of this recipe lies in its simplicity – no exotic spices or hard-to-find ingredients that send you on a wild goose chase through three different grocery stores. Just honest, straightforward components that work together like old friends.
Ingredients:
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 1/2 cup chicken broth
- 2 tablespoons lemon juice
- Zest of 1/2 lemon
- Chopped fresh parsley (optional)
Ingredient Notes and Swaps
Let’s talk chicken first. Those boneless, skinless breasts are your blank canvas here, but don’t stress if yours are smaller or larger than “large.” You’ll just cut them into cutlets anyway, so size flexibility is your friend.
For the flour, all-purpose works perfectly fine. Some people get fancy with seasoned flour, but honestly, we’re already adding our own seasonings, so save your money. The garlic powder might seem like a small player, but it adds that subtle background note that makes people wonder what your secret is.
Fresh lemon is non-negotiable here. Those little plastic lemon-shaped bottles just won’t cut it when you need both juice and zest. Trust me, fresh makes all the difference between “meh” and “wow.” And about that parsley – it’s listed as optional, but it really does brighten everything up and makes your dish look like it belongs on a cooking show instead of a Tuesday night dinner table.
How to Make this Skillet Lemon Chicken
Making this skillet lemon chicken is one of those magical cooking experiences where everything comes together so smoothly, you’ll wonder why you ever bothered with complicated recipes before.
The whole process takes about 20 minutes from start to finish, which means you can have dinner on the table faster than delivery would arrive.
Start by cutting your 2 large boneless skinless chicken breasts into four cutlets. Think of it as making them half as thick but twice as cooperative when it comes to cooking evenly. Nobody wants that dreaded scenario where the outside is golden brown but the inside is still doing its impression of sushi.
Season both sides generously with salt & pepper to taste, plus that 1/4 teaspoon garlic powder. Don’t be shy here – under-seasoned chicken is like a joke without a punchline.
Next comes the flour dredging, and this is where things get a little messy but totally worth it. Pour some flour for dredging onto a plate and give each cutlet a thorough coating, shaking off the excess. This step creates that gorgeous golden crust and helps thicken the sauce later, so don’t skip it even if your kitchen counter starts looking like a snowstorm hit.
Heat up 1 tablespoon olive oil and half of your 3 tablespoons butter in a large skillet over medium-high heat. When the butter stops foaming and starts smelling nutty, you know it’s showtime.
Slide those floured cutlets into the pan and let them sizzle away for about 3-4 minutes per side until they’re golden brown and cooked through. The key here is patience – no poking, no flipping too early, just let them do their thing.
Once your chicken is beautifully golden, remove it from the skillet and set it aside on a plate. Don’t worry about keeping it warm yet, because it’s going back into the pan soon enough. This is when the magic really happens.
Pour 1/2 cup chicken broth into that same skillet, scraping up all those lovely browned bits from the bottom. Those bits are pure flavor gold, so don’t let them go to waste.
Add 2 tablespoons lemon juice and the zest of 1/2 lemon to the bubbling broth, followed by the remaining butter. Watch as everything comes together into this glossy, fragrant sauce that smells like sunshine decided to take up residence in your kitchen.
Let this mixture simmer for about 2 minutes until it starts to reduce slightly, then nestle your chicken cutlets back into the skillet. The sauce will bubble up around them like they’re taking a luxurious little spa bath.
Cook everything together for another 2-3 minutes, letting the chicken heat through while the sauce continues to thicken and coat each piece.
Give the sauce a final taste and adjust the seasoning as needed. Sometimes it needs another pinch of salt, sometimes a squeeze more lemon if you’re feeling bold.
Sprinkle with chopped fresh parsley if you’re using it, because those little green flecks make everything look restaurant-fancy, even on a Tuesday night when you’re eating in your pajamas.
Skillet Lemon Chicken Substitutions and Variations
One of the beautiful things about this skillet lemon chicken recipe is how easily it adapts to whatever you’ve got lurking in your fridge or pantry.
No chicken broth? White wine works beautifully, or even water in a pinch.
I sometimes swap the lemon for lime when I’m craving something different.
Feeling fancy? Add capers or sliced garlic to the sauce.
Want it heartier? Toss in some cherry tomatoes or artichoke hearts.
The flour coating isn’t mandatory either. You can skip it for a lighter dish, though you’ll lose that lovely golden crust that makes everything better.
What to Serve with Skillet Lemon Chicken
What pairs perfectly with tender, lemony chicken swimming in a buttery pan sauce?
I’m reaching for sides that won’t compete with those bright, citrusy flavors.
Rice pilaf soaks up every drop of that gorgeous sauce – I can’t bear wasting any.
Roasted asparagus or green beans add color and crunch, while garlic mashed potatoes create the ultimate comfort combo.
For something lighter, I love serving this over pasta or alongside a crisp Caesar salad.
The key? Keep it simple so the lemon chicken stays the star of your plate.
Final Thoughts
This lemon chicken recipe proves that weeknight dinners don’t have to be complicated to taste absolutely incredible. I love how just a handful of ingredients transforms into something that feels restaurant-worthy. The bright, tangy sauce paired with tender chicken creates pure comfort food magic.
What’s your go-to weeknight meal when you’re craving something special but don’t want the fuss? This skillet version delivers every time, and cleanup is conveniently simple with just one pan. Perfect for busy nights when you want to impress without the stress.
Skillet Lemon Chicken
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/4 tsp garlic powder
- Flour for dredging
- 1 tbsp olive oil
- 3 tbsp butter divided
- 1/2 cup chicken broth
- 2 tbsp lemon juice
- Zest of 1/2 lemon
- Chopped fresh parsley optional
Instructions
- Cut chicken breasts horizontally into four cutlets and season both sides with salt, pepper, and garlic powder.
- Dredge seasoned chicken cutlets in flour, shaking off excess.
- Heat olive oil and 1 1/2 tablespoons butter in a large skillet over medium-high heat until butter melts.
- Pan fry chicken cutlets until golden brown and cooked through, about 4-5 minutes per side. Remove chicken and set aside.
- Add chicken broth, lemon juice, lemon zest, and remaining 1 1/2 tablespoons butter to the same skillet.
- Bring mixture to a simmer and cook until sauce begins to thicken, about 2-3 minutes.
- Return chicken to skillet and cook for an additional 2 minutes, spooning sauce over chicken.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and serve immediately with lemon slices.
Notes
Nutrition
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes, you can substitute chicken thighs for breasts. I’d recommend using boneless, skinless thighs and cooking them slightly longer since they’re thicker. They’ll actually stay more tender and flavorful than breasts.
How Long Does Leftover Lemon Chicken Keep in the Refrigerator?
I’d store your leftover lemon chicken in the refrigerator for up to three days. I recommend keeping it in an airtight container to maintain freshness and prevent it from absorbing other flavors.
Can This Recipe Be Made Ahead of Time?
I don’t recommend making this completely ahead since the chicken becomes soggy when reheated in sauce. Instead, I’d prep ingredients beforehand and cook fresh for best texture and flavor.
What’s the Best Way to Reheat Leftover Lemon Chicken?
I’d reheat leftover lemon chicken gently in a skillet over medium-low heat with a splash of chicken broth. This prevents drying out and maintains the sauce’s consistency better than microwaving.
Can I Freeze the Cooked Lemon Chicken for Later?
Yes, I can freeze the cooked lemon chicken for up to three months. I’ll wrap it tightly in freezer-safe containers. The sauce might separate slightly when reheated, but it’ll still taste delicious.