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Lemon Chicken with Lemon Butter Sauce

Lemon Chicken with Lemon Butter Sauce

Tender, golden chicken cutlets cooked in one skillet and finished with a bright, rich lemon butter sauce made with garlic, fresh lemon juice, and chicken broth.

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings4
Course: Main Course Cuisine: American Calories: 420 Difficulty: BeginnerDiet: Omnivore

Ingredients

Chicken

4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ cup all-purpose flour
2 tablespoons olive oil

Lemon Butter Sauce

4 tablespoons unsalted butter, divided
3 garlic cloves, minced
½ cup chicken broth
3 tablespoons fresh lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley, chopped

Equipment

  • Large skillet
  • Sharp knife
  • Cutting board
  • Shallow plate
  • Measuring cups and spoons
  • Tongs or spatula
  • Instant-read thermometer
  • Paper towels

Method

  1. Gather and measure all ingredients, keeping the butter cold until you are ready to make the sauce.
  2. Slice each chicken breast horizontally into thinner cutlets about ½ inch thick.
  3. Pat both sides of the chicken dry with paper towels.
  4. Season the chicken evenly with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon garlic powder.
  5. Place ½ cup all-purpose flour in a shallow plate, coat each chicken cutlet lightly on both sides, and shake off the excess.
  6. Heat 2 tablespoons olive oil in a large skillet over medium-high heat for 1 to 2 minutes, until the oil begins to shimmer.
  7. Place the chicken in the skillet in a single layer and cook for 3 to 4 minutes on each side until golden, working in batches if needed.
  8. Transfer the browned chicken to a clean plate, leaving the golden browned bits in the skillet.
  9. Reduce the heat to medium-low and let the skillet cool for 30 to 60 seconds.
  10. Add 2 tablespoons butter to the skillet, then add the minced garlic and cook for about 30 seconds.
  11. Pour in ½ cup chicken broth, 3 tablespoons fresh lemon juice, and 1 teaspoon lemon zest, scraping the browned bits from the skillet, then simmer for 2 to 3 minutes.
  12. Return the chicken to the skillet and spoon the lemon butter sauce over each piece.
  13. Simmer over medium-low heat for 2 to 4 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
  14. Remove the skillet from the heat and stir in the remaining 2 tablespoons butter until melted and smooth.
  15. Spoon the lemon butter sauce over the chicken, garnish with 2 tablespoons chopped fresh parsley, and serve warm.

Chef’s Notes

  • * Keep the chicken close to ½ inch thick so all pieces cook evenly.
  • * Shake off excess flour to prevent the sauce from becoming gummy.
  • * Cook the chicken in batches if needed rather than crowding the skillet.
  • * Fresh lemon juice gives the sauce a brighter flavor than bottled lemon juice.
  • * Keep the sauce at a gentle simmer rather than a hard boil.
  • * Chicken is fully cooked when the thickest part reaches 165°F (74°C).
  • * If the sauce becomes too thick, stir in 1 to 2 tablespoons warm chicken broth.
  • * Serve with mashed potatoes, rice, pasta, roasted vegetables, or green beans.