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30-Minute Lemon Chicken

A bright, pan-seared chicken dish tossed in a lemony butter-garlic sauce that comes together quickly for weeknight dinners or casual entertaining.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless skinless chicken breasts (about 1 1/2 pounds) - pounded to even thickness
  • to taste Salt and freshly ground black pepper
  • 1/2 cup all-purpose flour (for dredging) For creating a golden crust
  • 3 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth for deglazing
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 teaspoons lemon zest
  • 1 tablespoon capers, rinsed (optional) for flavor enhancement
  • 2 tablespoons chopped fresh parsley
  • Lemon slices, for garnish

Method
 

Sear the Chicken
  1. Warm the skillet over medium-high heat and add olive oil.
  2. Dredge each chicken breast lightly in flour, shake off excess, then place in skillet. Sear 3-4 minutes per side until golden-brown. Work in batches if needed.
  3. Remove chicken to a plate and tent with foil.
Build the Sauce
  1. Reduce heat to medium. Add butter and let it melt, then add minced garlic and cook 30-45 seconds until fragrant.
  2. Pour in the chicken broth and scrape up browned bits with a wooden spoon.
Finish the Sauce
  1. Stir in lemon juice and lemon zest. Simmer 2-3 minutes to reduce slightly.
  2. Return chicken to the skillet and spoon sauce over each piece. Cook 1-2 minutes to finish.
Final Touches
  1. Stir in capers and parsley.
  2. Use an instant-read thermometer to check that chicken is done at 165°F.
  3. Plate with sauce spooned over top and lemon slices for garnish.

Notes

Pound chicken evenly for uniform cooking. If sauce tastes flat, a pinch of salt or a splash more lemon will lift it instantly. Leftover sauce makes a wonderful drizzle for steamed vegetables.