Recipe

Lemon Chicken

Golden pan-seared chicken in a cozy lemon-garlic pan sauce with herbs, a splash of broth, and just enough butter to make it feel like Sunday dinner on a Tuesday.

By Matt Campbell

•

4.8

Golden pan-seared lemon chicken in a cast iron skillet with thyme, lemon slices, and glossy pan sauce

Jump to Recipe

This is my kind of weeknight comfort: crispy-edged chicken, a bright lemon pan sauce, and a handful of humble pantry ingredients that somehow taste like you planned ahead. It is rustic in the best way, meaning it is not fussy. The sauce is glossy, the chicken stays juicy, and the whole thing is built in one skillet so your sink does not hate you.

The trick is simple: we sear the chicken hard enough to get color, then we deglaze with lemon and broth to scrape up all that browned goodness. A little butter at the end pulls it together, and suddenly you have a sauce that makes rice, potatoes, or crusty bread feel very important.

Chicken breasts sizzling in a skillet with browned edges and lemon halves nearby on a cutting board

Why It Works

Crisp edges, juicy center: A quick sear builds flavor fast, then the chicken finishes gently in the sauce.
Bright, balanced sauce: Lemon juice and zest bring lift, while broth and a touch of butter round everything out.
One pan, low drama: The sauce is made right in the skillet, so every browned bit turns into flavor.
Flexible: Works with breasts, thighs, or cutlets, and you can scale it up easily for family dinner.

Pairs Well With

Storage Tips

Refrigerate: Store chicken and sauce together in an airtight container for up to 3 to 4 days. The sauce keeps the chicken from drying out.

Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat (best method): Warm gently in a covered skillet over low heat with a splash of broth or water until hot. Avoid blasting it in the microwave too long because lean chicken can get tough.

Leftover move: Slice the chicken and spoon sauce over rice or pasta, then add a handful of spinach to wilt in the heat.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs are very forgiving. Sear them the same way and expect a few extra minutes of simmering to reach doneness (165°F). If using bone-in thighs, add 10 to 15 minutes and keep the pan covered while they finish.

How do I keep the chicken from drying out?

Two things: do not overcook, and let it rest. Pull the chicken when it hits 160 to 165°F, then let it sit a few minutes while the sauce finishes. If your pieces are thick, pound them to an even thickness so they cook evenly.

Is this recipe very lemony?

It is bright, not sour. For a softer lemon vibe, start with 2 tablespoons lemon juice and add more at the end to taste. For extra punch, add more zest, not just more juice.

What if my sauce tastes bitter?

That usually comes from too much lemon pith or very high heat reducing zest aggressively. Fix it with a small pat of butter and a drizzle of honey or a pinch of sugar. Also, zest only the yellow part.

Can I make it dairy-free?

Absolutely. Swap the butter for olive oil at the end. The sauce will be a little less silky, but still delicious.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch skillet (cast iron or stainless steel is ideal)
Tongs
Microplane or fine grater (for zest)
Instant-read thermometer (highly recommended)
Cutting board and knife

I started making versions of lemon chicken when I was chasing that restaurant-y feeling at home, you know the one: a plate that looks simple but tastes like someone cared. The first time I nailed the sauce, I realized the secret was not a secret ingredient. It was patience with the sear and actually scraping the pan like it owed me money. Now it is my go-to when I want dinner to feel warm and homestyle, but still bright enough to wake up your taste buds.

Lemon Chicken

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 1/2 pounds boneless, skinless chicken breasts (or thighs)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional, for extra savoriness)
2 tablespoons all-purpose flour (optional, for light dredge and better browning)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
4 garlic cloves, minced
Zest of 1 lemon
3 to 4 tablespoons fresh lemon juice (from 1 to 2 lemons)
3/4 cup chicken broth (low sodium)
1 teaspoon Dijon mustard
1 teaspoon honey (optional, balances the lemon)
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 small lemon, thinly sliced (optional, for the pan)

Optional add-ins (choose one):

1/4 teaspoon crushed red pepper flakes
2 tablespoons capers, drained
1/3 cup heavy cream (for a creamy lemon sauce)

Instructions

Prep the chicken. Pat the chicken dry. If the pieces are thick, pound to an even thickness (about 1/2 to 3/4 inch). Season with salt, pepper, and garlic powder. If using flour, lightly dust both sides and shake off the excess.
Sear for color. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, add chicken in a single layer. Sear 3 to 4 minutes per side until deeply golden (you are building color here, not fully cooking it yet). Transfer to a plate.
Build the sauce base. Lower heat to medium. Add garlic and cook 30 seconds until fragrant. Stir in lemon zest for about 10 seconds.
Deglaze. Pour in chicken broth and scrape up the browned bits. Stir in lemon juice, Dijon, thyme, and honey (if using). Let it simmer 2 to 3 minutes to reduce slightly.
Finish in the sauce. Return chicken and any juices to the skillet. Add lemon slices if you like. Simmer gently 2 to 4 minutes, flipping once, until the chicken reaches 165°F. If your chicken is already at temp after the sear, give it just 1 to 2 minutes in the sauce to warm through and soak up flavor.
Make it glossy. Turn off the heat. Swirl in the remaining 2 tablespoons butter until the sauce looks shiny and cohesive. Taste and adjust with more salt, pepper, or a squeeze of lemon.
Serve. Spoon sauce over the chicken and shower with parsley. Bring bread, rice, or mashed potatoes because the sauce is not leaving any behind.

Plated lemon chicken with pan sauce, parsley, and roasted potatoes on a white dinner plate

Nutrition information is estimated.

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Lemon Chicken

Why It Works

Pairs Well With

Recommended

Homestyle Italian Bread

Creative Garlic Mashed Potatoes

Simple Kale Salad (Juicy and Tender)

Lemon Parmesan Pasta

Storage Tips

Common Questions

Can I use chicken thighs instead of breasts?

How do I keep the chicken from drying out?

Is this recipe very lemony?

What if my sauce tastes bitter?

Can I make it dairy-free?

Lemon Chicken

Ingredients

Instructions