Description
This easy lemon chicken recipe features tender chicken cutlets sautéed to golden perfection and finished with a bright, buttery lemon sauce. Ready in just 20 minutes, it’s a flavorful weeknight dinner that’s simple yet elegant.
Ingredients
Scale
Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper, to taste
- 1/4 teaspoon garlic powder
- Flour, for dredging
Sauce & Cooking
- 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
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt, pepper, and garlic powder. Dredge the cutlets lightly in flour to coat evenly.
- Cook the Chicken: Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. When the pan is hot, add the chicken cutlets. Cook for about 4-5 minutes on each side, or until golden brown. Remove from the pan and set aside.
- Make the Sauce: In the same skillet, add chicken broth, lemon juice, lemon zest, and the remaining 2 tablespoons of butter. Let the mixture simmer for a couple of minutes, allowing it to bubble and start to reduce.
- Finish Cooking: Return the chicken cutlets to the pan, spoon some sauce over them, and cook for an additional few minutes until the chicken is cooked through and the sauce has thickened slightly. Adjust seasoning with salt and pepper as needed.
- Serve: Sprinkle chopped fresh parsley over the top, if desired. Serve immediately with your choice of side dishes.
Notes
- For extra flavor, marinate the chicken breasts briefly in lemon juice and garlic powder before cooking.
- Using skinless, boneless chicken breasts helps them cook quickly and evenly.
- If you prefer a thicker sauce, mix a small amount of flour or cornstarch with water and add to the sauce while simmering.
- Serve with steamed vegetables, rice, or a fresh salad for a complete meal.
