Go Back
Homemade Easy Lemon Chicken photo

Easy Lemon Chicken

Quick, bright pan-seared chicken in a simple lemon-butter sauce.
Print Recipe Save it
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings

Equipment

  • Skillet
  • Tongs or spatula
  • Measuring Spoons
  • Measuring cup
  • lemon zester

Ingredients
  

  • 2 large boneless skinless chicken breasts cut in half lengthwise into cutlets
  • salt to taste
  • black pepper to taste
  • 1/4 teaspoon garlic powder
  • all-purpose flour for dredging
  • 1 tablespoon olive oil
  • 3 tablespoons butter divided (1 tbsp for cooking, remaining for sauce)
  • 1/2 cup chicken broth
  • 2 tablespoons lemon juice plus zest of 1/2 lemon
  • fresh parsley chopped, optional, to taste

Instructions
 

  • Slice each chicken breast in half lengthwise to make thinner cutlets; pat dry.
  • Season both sides of the cutlets with salt, pepper, and garlic powder.
  • Lightly dredge each cutlet in flour, shaking off excess.
  • Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering.
  • Add the chicken cutlets to the hot skillet and cook for 4–5 minutes per side, until golden brown and cooked through; transfer to a plate.
  • Reduce heat to medium and add the chicken broth, lemon juice, lemon zest, and the remaining 2 tablespoons butter to the skillet; simmer for 2–3 minutes to reduce slightly.
  • Return the chicken to the pan and spoon the sauce over it; cook 1–2 more minutes until heated through and the sauce coats the chicken.
  • Taste and adjust seasoning with salt and pepper, then sprinkle with chopped parsley if using and serve.

Notes

  • If breasts are small, you can skip halving them but ensure they reach a safe internal temperature.