This easy lemon chicken recipe creates tender, juicy chicken with a bright, buttery lemon sauce in just 20 minutes. Perfect for busy weeknights when you want something delicious without the fuss.
Why This Recipe Works
Sometimes the simplest dishes are the most satisfying. I discovered this truth on a hectic Tuesday evening when I had nothing planned for dinner. With just chicken breasts and a few pantry staples, I created this golden, lemony masterpiece that had my family asking for seconds.
The secret lies in cutting chicken breasts into thinner cutlets. This simple technique ensures even cooking and reduces cooking time significantly. Plus, the flour coating creates a beautiful golden crust that locks in all the juices.
What You’ll Need
Here’s everything required for this foolproof recipe:
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
For the Sauce:
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 1/2 cup chicken broth
- 2 tablespoons fresh lemon juice
- Zest of 1/2 lemon
- Fresh parsley (optional)
Step-by-Step Instructions
- Prepare the Chicken. Cut your chicken breasts in half lengthwise to create four thinner cutlets that cook faster and more evenly. Season generously with salt, pepper, and garlic powder on both sides. Dredge each cutlet in flour, shaking off any excess for that restaurant-quality golden crust.
- Heat the Pan. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the pan is hot and the butter stops foaming before adding the chicken.
- Cook the Chicken. Add the chicken cutlets to the hot pan and cook for 4-5 minutes per side until golden brown. Don’t move them too early or you’ll lose that beautiful crust. The internal temperature should reach 165°F for food safety. Remove the chicken from the pan and set aside on a plate.
- Make the Lemon Sauce. In the same skillet, add chicken broth, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Let this mixture bubble for 2-3 minutes. The sauce will start to reduce and develop a rich, buttery flavor. Scrape up any browned bits from the bottom of the pan for extra flavor.
- Finish the Dish. Return the chicken to the skillet and simmer for another 2-3 minutes. This allows the flavors to meld and the sauce to reduce further. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley if desired.
Pro Tips for Success
- Use a Meat Thermometer: This ensures perfectly cooked chicken every time. Chicken is done at 165°F.
- Don’t Skip the Zest: Lemon zest adds incredible flavor without extra acidity. Use a microplane grater for best results.
- Let the Pan Get Hot: A properly heated pan creates that golden crust we’re after.
- Save the Fond: Those browned bits in the pan are pure flavor gold. The broth will deglaze them perfectly.
What to Serve With Lemon Chicken
This versatile dish pairs beautifully with many sides:
- Rice: Jasmine or basmati rice soaks up the delicious sauce
- Pasta: Simple garlic butter noodles complement the lemony flavors
- Vegetables: Roasted broccoli, green beans, or asparagus work wonderfully
- Potatoes: Mashed potatoes or roasted baby potatoes make hearty accompaniments
- Salad: A simple mixed green salad balances the richness
Storage and Reheating
Store leftover chicken in the refrigerator for 3-4 days in a covered container.
For best results, reheat gently in a saucepan over low heat until warmed through. This prevents the chicken from becoming tough and maintains the sauce’s creamy texture.
I don’t recommend freezing this dish as the sauce may separate when thawed.
Why This Recipe Stands Out
After testing countless chicken recipes, this one consistently delivers restaurant-quality results with minimal effort. The combination of crispy exterior, tender interior, and bright lemon sauce creates a perfect balance of flavors and textures.
The recipe uses simple ingredients you likely have on hand, making it ideal for spontaneous dinners. Plus, the 20-minute cook time means you can have a satisfying meal ready faster than ordering takeout.
Nutritional Benefits
This dish provides high-quality protein from the chicken while keeping calories reasonable. The lemon adds vitamin C, and using minimal flour keeps it relatively light.
By controlling the ingredients, you avoid the excessive sodium and preservatives found in many restaurant versions.
Final Thoughts
This lemon chicken recipe proves that exceptional meals don’t require complicated techniques or exotic ingredients. With just a few simple steps, you’ll create a dish that looks and tastes like it came from a high-end restaurant.
The next time you’re stuck wondering what to make for dinner, remember this recipe. It’s become my go-to solution for busy nights when I want something special without the stress.
Give it a try tonight, and I guarantee it will become a regular in your dinner rotation.
Easy 20-Minute Lemon Chicken
Ingredients
Equipment
Method
- Prepare the Chicken: Cut your chicken breasts in half lengthwise to create four thinner cutlets that cook faster and more evenly. Season generously with salt, pepper, and garlic powder on both sides. Dredge each cutlet in flour, shaking off any excess for that restaurant-quality golden crust.
- Heat the Pan: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Wait until the pan is hot and the butter stops foaming before adding the chicken.
- Cook the Chicken: Add the chicken cutlets to the hot pan and cook for 4-5 minutes per side until golden brown. Don’t move them too early or you’ll lose that beautiful crust. The internal temperature should reach 165°F for food safety. Remove the chicken from the pan and set aside on a plate.
- Make the Lemon Sauce: In the same skillet, add chicken broth, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Let this mixture bubble for 2-3 minutes. The sauce will start to reduce and develop a rich, buttery flavor. Scrape up any browned bits from the bottom of the pan for extra flavor.
- Finish the Dish: Return the chicken to the skillet and simmer for another 2-3 minutes. This allows the flavors to meld and the sauce to reduce further. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley if desired.