Skillet Lemon Chicken

Tender chicken cutlets get a quick sear, then everything comes together in a buttery lemon pan sauce with garlic, white wine, and a touch of thyme. It's a fresh, bright weeknight dinner that's ready in about 25 minutes and tastes like more effort than it really is.

Course Dinner

Cuisine American

Keyword lemon chicken recipe, lemon chicken with pan sauce, one-skillet lemon chicken, pan-fried lemon chicken, skillet lemon chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 422kcal

Author Blair Lonergan

Ingredients

1 lb. chicken breast cutlets
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ cup all-purpose flour
2 tablespoons olive oil
2 tablespoons salted butter, divided
3 cloves garlic, minced (or ¾ teaspoon garlic powder)
¼ cup dry white wine, or substitute additional chicken broth
½ cup chicken broth
Zest from ½ of a lemon
Juice from 1 lemon (about 2-3 tablespoons)
½ teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
Optional garnish: chopped fresh parsley; lemon slices

Instructions

Pat the chicken cutlets dry with paper towels, then season both sides with salt and pepper. Lightly dredge in flour, shaking off any excess.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook the chicken cutlets for 3-4 minutes per side, until golden and cooked through (an internal temperature of 165°F). Transfer to a plate and tent with foil to keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon butter and the garlic to the skillet. Cook for about 30 seconds, just until the garlic is fragrant.
Pour in the white wine, scraping up the browned bits from the bottom of the pan. Simmer for 1-2 minutes to reduce slightly.
Stir in the chicken broth, lemon zest, lemon juice, and thyme. Let the sauce simmer for 2-3 minutes, until slightly reduced.
Return the chicken to the skillet and spoon the sauce over the top. Cook for 1-2 more minutes, just until heated through and coated in the lemon sauce.
Garnish with parsley and lemon slices. Serve hot with rice, pasta, mashed potatoes, or crusty bread to soak up the sauce.

Video

Notes

Don't crowd the pan. Sear the chicken in batches if needed. Overcrowding drops the pan temperature and the chicken will steam instead of getting a golden crust.
Pat the chicken dry. Surface moisture keeps the flour from sticking and prevents a real sear. Press the cutlets between paper towels until they look matte before seasoning and dredging.
No wine? No problem. Substitute an additional ¼ cup of chicken broth and add a small extra splash of lemon juice. The sauce will be slightly less complex but still very good.
Use chicken thighs. Boneless, skinless thighs work in place of cutlets. Add a few extra minutes per side and pound them for more even thickness, if necessary.
Finish in the oven. For thicker breasts or to hold the chicken warm, sear on the stovetop and transfer the skillet to a 400°F oven for 5-8 minutes to finish. Then make the sauce on the stovetop after the chicken comes out.
Storage. Leftovers keep in an airtight container in the refrigerator for 3-4 days. Reheat gently in a covered skillet over low heat with a splash of broth.

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