Lemon Chicken

Lemon Chicken

Pan-seared chicken breasts simmer in a bright, tangy lemon sauce with golden edges.

Total 40 min Makes 4 servings Calories 365/serving

Dietary

Nut free, Halal

Allergens

Dairy, Wheat

This skillet dish features lightly floured chicken breasts seared until golden, then simmered in a tangy lemon-butter sauce. It comes together in under 40 minutes, making it suitable for a weeknight dinner, and pairs well with rice, pasta, or steamed vegetables.

Ingredients

  • 4 boneless skinless chicken breasts, halved horizontally
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/3 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon honey
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, thinly sliced

Method

  1. Season the chicken cutlets on both sides with salt and pepper.

  2. Dredge each piece of chicken in the flour, shaking off the excess.

  3. Heat the olive oil and 1 tablespoon of butter in a 9-inch skillet over medium-high heat.

  4. Sear the chicken in batches until golden brown, about 3 to 4 minutes per side, then transfer to a plate.

  5. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

  6. Add the garlic and cook until fragrant, about 30 seconds.

  7. Pour in the chicken broth, lemon juice, lemon zest, and honey, scraping up any browned bits from the pan.

  8. Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.

  9. Return the chicken to the skillet along with the lemon slices, and simmer until the chicken is cooked through, about 5 minutes.

  10. Sprinkle with chopped parsley and serve warm with the pan sauce spooned over the top.

Rate this recipe

★ 3.3 (1)

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    Lemon Chicken

    This skillet dish features lightly floured chicken breasts seared until golden, then simmered in a tangy lemon-butter sauce. It comes together in under 40 minutes, making it suitable for a weeknight dinner, and pairs well with rice, pasta, or steamed vegetables.

    40 min 4 servings 365 cal

    Ingredients

    • 4 boneless skinless chicken breasts, halved horizontally
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup all-purpose flour
    • 3 tablespoons olive oil
    • 3 tablespoons unsalted butter, divided
    • 3 cloves garlic, minced
    • 1 cup chicken broth
    • 1/3 cup fresh lemon juice
    • 1 teaspoon lemon zest
    • 1 tablespoon honey
    • 2 tablespoons fresh parsley, chopped
    • 1 lemon, thinly sliced

    Method

    1. 1

      Season the chicken cutlets on both sides with salt and pepper.

    2. 2

      Dredge each piece of chicken in the flour, shaking off the excess.

    3. 3

      Heat the olive oil and 1 tablespoon of butter in a 9-inch skillet over medium-high heat.

    4. 4

      Sear the chicken in batches until golden brown, about 3 to 4 minutes per side, then transfer to a plate.

    5. 5

      Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet.

    6. 6

      Add the garlic and cook until fragrant, about 30 seconds.

    7. 7

      Pour in the chicken broth, lemon juice, lemon zest, and honey, scraping up any browned bits from the pan.

    8. 8

      Bring the sauce to a simmer and cook until slightly thickened, about 5 minutes.

    9. 9

      Return the chicken to the skillet along with the lemon slices, and simmer until the chicken is cooked through, about 5 minutes.

    10. 10

      Sprinkle with chopped parsley and serve warm with the pan sauce spooned over the top.