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Skillet Lemon Chicken Recipe: Quick, Zesty & Juicy

Skillet Lemon Chicken Recipe

Golden, juicy chicken breasts simmered in a fresh lemon, garlic, and butter sauce. This quick one-skillet dinner serves four and takes about 30 to 40 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 Boneless, skinless chicken breasts, about 6–8 ounces each
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
Dredging and Cooking
  • ½ cup All-purpose flour
  • 2 tablespoons Olive oil
  • 2 tablespoons Unsalted butter, divided
Sauce
  • 4 Garlic cloves, minced
  • 1 cup Low-sodium chicken broth
  • ⅓ cup Fresh lemon juice, usually from 2–3 lemons
  • 1 teaspoon Finely grated lemon zest
Garnish
  • 1 lemon, optional Thinly sliced lemon
  • 2 tablespoons Fresh parsley, chopped

Method
 

Step-by-Step
  1. Pound the chicken breasts to an even thickness of about ½ inch. Pat both sides dry, then season evenly with the kosher salt and freshly ground black pepper.
  2. Place the flour in a shallow dish. Dredge each chicken breast lightly, turning to coat both sides, and shake off any excess flour so the coating stays thin.
  3. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 4–5 minutes per side, until golden brown and the thickest portion reaches 165°F.
  4. Transfer the cooked chicken to a plate. Reduce the skillet heat to medium, add the remaining 1 tablespoon of butter, and sauté the minced garlic for about 30 seconds, just until fragrant.
  5. Pour in the chicken broth, fresh lemon juice, and lemon zest. Scrape the browned bits from the bottom of the skillet, then simmer the sauce for 3–5 minutes until it is slightly reduced; add lemon slices if desired.
  6. Return the chicken to the skillet and simmer for 1–2 minutes, spooning the lemon sauce over the breasts. Garnish with chopped parsley and serve immediately.

Notes

For the juiciest chicken, pound the breasts evenly and use an instant-read thermometer rather than relying only on cooking time. Freshly squeezed lemon juice gives the brightest flavor. For a thicker, less-tart sauce, use ½ cup chicken broth and ¼ cup lemon juice. Capers, dry white wine, chicken cutlets, or boneless skinless chicken thighs are optional variations.