Easy Lemon Chicken

This 20-minute lemon chicken recipe has juicy chicken with a simple buttery lemon sauce. It’s the ideal dinner for when you don’t want to put in a lot of effort!

Ingredients · Servings 4

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)

Method · 20 min

Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt & pepper and the garlic powder. Dredge them in flour so they're nicely coated.
Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they're nice and golden. Take them out of the pan and set aside.
Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.

Why you’ll love it

Sometimes the simplest recipes are the ones that shine the most! This lemon butter chicken recipe is super easy, and you only need a few basic ingredients to make something really delicious after work for your family that’s low effort and inexpensive.

I’m all about pairing lemon and chicken. They’re just so good together, so we’re also using lemon zest to really amp up the bright flavor here. This chicken with lemon sauce is basically a simplified Chicken Piccata and elevates pantry ingredients.

What you’ll need

Chicken – we’re using boneless skinless chicken breasts.
Garlic powder – along with salt & pepper, it’s an easy way to infuse a lot of flavor right into the cutlets.

Pro tip

Cutting chicken breasts in half lengthwise to make four smaller cutlets ensures that they’re more uniform in size. That way, they also cook faster and more evenly so dinner is on the table quickly.

How to make lemon chicken

Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.

Let it bubble for a few minutes. Return the chicken, and simmer until it’s cooked through and the sauce has reduced some more. Give it a taste, season with extra salt & pepper as needed, and add chopped parsley and lemon slices if using.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

I use my handy Microplane to zest the lemon.
Cut the chicken in half with ease using a classic chef’s knife.
I love my Le Creuset cast iron skillet for this one. It comes in a variety of fun colors!
Chicken is cooked when it’s 165F. Use an instant read thermometer to make sure it’s perfectly cooked.