Description
A delicious and tangy Lemon Chicken with a rich Lemon Butter Sauce, cooked to golden perfection on the stovetop. This easy and flavorful recipe features tender chicken breasts sautéed in olive oil and butter, finished with a zesty lemon sauce made from fresh lemon juice, garlic, and chicken broth. Perfect for a quick weeknight dinner, served over pasta, rice, or mashed potatoes to soak up the vibrant sauce.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
Sauce
- 1 cup chicken broth
- â…“ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 teaspoons cornstarch mixed with 1 tablespoon water (optional, for thickening)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
- lemon slices for garnish
Instructions
- Prepare the Coating: In a shallow dish, combine flour, garlic powder, salt, and black pepper. This mixture will be used to coat the chicken breasts evenly for a flavorful crust.
- Dredge the Chicken: Coat each chicken breast in the flour mixture, shaking off any excess to avoid clumps. Ensure each piece is evenly coated for thorough cooking and texture.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- Make the Sauce Base: Reduce the heat to medium, add the remaining 2 tablespoons of butter and minced garlic to the skillet. Sauté the garlic for about 30 seconds until fragrant, taking care not to burn it.
- Add Liquids and Lemon: Stir in the chicken broth, fresh lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce. Let the mixture simmer for 3–4 minutes to meld the flavors.
- Thicken the Sauce (Optional): If a thicker sauce is desired, mix the cornstarch with water and stir it into the skillet. Continue cooking until the sauce slightly thickens and coats the back of a spoon.
- Finish the Dish: Return the chicken breasts to the skillet, spoon the lemon butter sauce over the top, and simmer for an additional 2 minutes to heat through and let the flavors combine.
- Garnish and Serve: Sprinkle chopped fresh parsley over the chicken and garnish with lemon slices. Serve warm, ideally over pasta, rice, or mashed potatoes to enjoy every bit of the sauce.
Notes
- Serve over pasta, rice, or mashed potatoes to soak up the flavorful lemon butter sauce.
- You can substitute chicken thighs for a juicier alternative; adjust cooking time accordingly.
- Adjust the amount of lemon juice to taste for a more or less tangy flavor depending on your preference.
