If you’re craving something bright, fresh, and absolutely effortless, this Easy Lemon Chicken will make your dinner dreams come true! With perfectly golden chicken cutlets nestled in a buttery lemon sauce, it’s a weeknight staple that’s both elegant and lightning-fast.
Why You’ll Love This Recipe
- Speedy Dinner: This Easy Lemon Chicken comes together in just 20 minutes, making it a true lifesaver for busy nights.
- Irresistible Sauce: The buttery, tangy lemon sauce is both zesty and comforting—perfect for drizzling over everything on your plate.
- Few Simple Ingredients: You probably already have everything in your pantry—no fancy shopping required.
- Family Favorite: Even picky eaters devour this fresh, vibrant chicken, so it’s a guaranteed crowd-pleaser!
Ingredients You’ll Need
One of the best things about Easy Lemon Chicken is just how delightfully simple the ingredient list is. Each item adds its own little magic—juicy chicken, tangy lemon, and rich butter all create a dish that feels special without any fuss.
- 2 large boneless, skinless chicken breasts: Sliced into cutlets for fast, even cooking and ultimate juiciness.
- Salt & pepper: The foundation for bright, balanced seasoning.
- ¼ teaspoon garlic powder: Adds a subtle, savory note to the chicken.
- Flour for dredging: Creates that irresistible golden crust and helps the sauce cling.
- 1 tablespoon olive oil: For a crisp sear and extra flavor dimension.
- 3 tablespoons butter (divided): Enriches the sauce and deepens the flavor.
- ½ cup chicken broth: Adds depth to the sauce and keeps things light.
- 2 tablespoons lemon juice + zest of ½ lemon: Brings sunshine-bright acidity and floral aroma.
- Chopped fresh parsley (optional): For a burst of color and fresh, herby finish.
Variations
Recipes like Easy Lemon Chicken are meant for a little personal flair! Feel free to play with the ingredients to suit your mood, pantry, or dietary needs—the possibilities are endless and always delicious.
- Make it gluten-free: Swap the regular flour for your favorite gluten-free all-purpose blend or cornstarch for dredging.
- Add a touch of sweetness: Stir in a teaspoon of honey to mellow the lemon’s tartness and add irresistible gloss.
- Herb it up: Try adding dill, basil, or thyme for new flavor bursts that complement the lemon beautifully.
- Spice level up: A pinch of red pepper flakes or black pepper can add gentle heat if you love a little kick.
How to Make Easy Lemon Chicken
Step 1: Prepare the Chicken
Take your boneless chicken breasts and slice them in half lengthwise to create thin cutlets—this ensures they’ll cook quickly and stay tender. Season both sides generously with salt, pepper, and a hint of garlic powder for that extra savory lift. Once seasoned, dredge the chicken cutlets lightly in flour, tapping off any excess; this helps you get that golden, flavorful crust.
Step 2: Sear the Chicken
In a large skillet over medium-high heat, warm up your olive oil along with 1 tablespoon of butter. As soon as the pan is hot, lay in the chicken cutlets. Let them cook, undisturbed, for about 4–5 minutes per side until both sides turn beautifully golden and the chicken is nearly cooked through. Remove the chicken from the skillet and set aside while you build that irresistible sauce.
Step 3: Make the Lemon Butter Sauce
Add the chicken broth, lemon juice, and lemon zest to the hot pan, making sure to scrape up any tasty crispy bits from the bottom. Drop in the remaining 2 tablespoons of butter and let everything bubble together for a couple of minutes. The sauce will reduce slightly and become glossy and aromatic—it’s impossible not to sneak a taste!
Step 4: Finish and Serve
Gently place the chicken back into the skillet, nestling it in the sauce. Let it simmer for another few minutes, spooning sauce over the cutlets so they soak up every lemony drop. Once the chicken is cooked through and juicy, give it a final seasoning check. Sprinkle fresh parsley on top if desired, and serve immediately with plenty of sauce!
Pro Tips for Making Easy Lemon Chicken
- Use Thin Cutlets for Even Cooking: Cutting the chicken breasts in half means they cook lightning-fast and stay juicy without drying out.
- Don’t Overcrowd the Pan: Work in batches if needed so the chicken gets beautifully golden rather than steaming.
- Savor the Zest: Always zest your lemon before juicing for maximum citrus flavor and aromatic oils.
- Let the Sauce Reduce: Allowing the sauce to bubble and reduce intensifies the flavors—don’t rush this step!
How to Serve Easy Lemon Chicken
Garnishes
A sprinkle of fresh chopped parsley adds a bright contrast and makes your Easy Lemon Chicken look restaurant-worthy. For an extra flourish, add a few thin lemon slices or a twist of fresh cracked black pepper before serving.
Side Dishes
This chicken absolutely sings over fluffy rice, buttery mashed potatoes, or simple pasta—each soaks up that fantastic sauce. For a lighter touch, serve it with steamed broccoli, roasted asparagus, or a crisp green salad dressed with vinaigrette.
Creative Ways to Present
Try slicing the chicken and fanning it over a platter with lemon rounds and lots of fresh herbs for a dinner-party-ready look. Or, tuck it into warm ciabatta rolls with arugula and drizzle of sauce for a zesty chicken sandwich twist!
Make Ahead and Storage
Storing Leftovers
Leftover Easy Lemon Chicken keeps wonderfully in an airtight container in the refrigerator for up to 3 days. Just make sure to store any extra sauce along with the chicken for maximum moisture and flavor.
Freezing
If you want to freeze, let the chicken and sauce cool completely, then pack into freezer-safe bags or containers. Freeze for up to 2 months, and thaw overnight in the fridge before reheating.
Reheating
For best results, gently reheat the chicken and sauce together in a covered skillet over low heat, adding a splash of chicken broth if needed to keep it moist and luscious. The microwave also works, but go slow and cover the dish to retain moisture.
FAQs
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Can I use chicken thighs instead of chicken breasts?
Absolutely! Boneless, skinless chicken thighs work perfectly in Easy Lemon Chicken. Just flatten them slightly for even cooking and add a minute or two to the cooking time if needed.
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What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, though the fresh zest really makes the sauce shine. If you have to substitute, consider adding a tiny bit of extra zest from any citrus fruit you have on hand.
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Can I make this recipe dairy-free?
Yes! Simply replace the butter with a non-dairy alternative like vegan butter or extra olive oil—your Easy Lemon Chicken will still be bright, silky, and full of flavor.
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Why dredge the chicken in flour?
The light coating of flour helps seal in moisture, creates a delicious golden crust, and thickens the lemon-butter sauce slightly. Don’t skip this step for that restaurant-style finish!
Final Thoughts
There’s something irresistible about a meal that’s both easy to make and packed with vibrant flavor—Easy Lemon Chicken delivers on all fronts. I hope it brightens your weeknight dinner table as much as it does mine. Give it a try, and let this citrusy classic become a new favorite in your home!
Print
Easy Lemon Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
This Easy Lemon Chicken recipe is a quick and flavorful dish that is perfect for a weeknight dinner. Tender chicken cutlets are cooked to golden perfection and served with a tangy lemon butter sauce.
Ingredients
Ingredients:
- 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
- Cut Chicken: Cut chicken breasts in half lengthwise to create thinner cutlets. Season with salt, pepper, and garlic powder. Dredge in flour.
- Cook Chicken: Heat olive oil and 1 tablespoon of butter in a skillet. Cook chicken cutlets for 4-5 minutes per side until golden. Remove from pan.
- Prepare Sauce: Add chicken broth, lemon juice + zest, and remaining butter to the pan. Let it simmer for a few minutes.
- Finish Dish: Return chicken to the pan and cook until done. Adjust seasoning and sprinkle with fresh parsley.
Notes
- If using small chicken breasts, cutting them in half may not be necessary.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 120mg
