Description
This 20-minute lemon chicken recipe has juicy chicken with a simple buttery lemon sauce. It’s the ideal dinner for when you don’t want to put in a lot of effort!
Ingredients
Scale
- 2 large boneless skinless chicken breasts
- Salt & pepper (to taste)
- 1/4 teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 1/2 cup chicken broth
- 2 tablespoons lemon juice + zest of 1/2 lemon
- Chopped fresh parsley (optional, to taste)
Instructions
- Step: Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt & pepper and the garlic powder. Dredge them in flour so they’re nicely coated.
- Step: Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they’re nice and golden. Take them out of the pan and set aside.
- Step: Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
- Step: Add the chicken back in and cook for another few minutes until it’s cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.
Notes
If you buy particularly small chicken breasts, you can skip the step of cutting them in half lengthwise – just ensure they’re cooked through.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 0.3 g
- Sodium: 242 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 4 g
- Fiber: 0.1 g
- Protein: 13 g
- Cholesterol: 59 mg