Ingredients (~6 servings)
- 3-4 medium chicken breasts, cut in half lengthwise (or 6 small breasts pounded thin)
- Lemon pepper seasoning (or salt, pepper, and smoked paprika)
- 1/3 cup flour for dredging
- 1 Tbsp olive oil
- 6 Tbsp butter, divided
- 3 cloves garlic, minced
- 1 1/2 lemons, sliced
- 1/3 cup chicken broth
- 3 Tbsp fresh lemon juice + zest of 1/2 lemon
- Fresh parsley, chopped (optional)
Season and Dredge the Chicken
Season both sides of the chicken with lemon pepper seasoning or your mix of choice.
Dredge each piece in flour, coating both sides; shake off any excess.
The flour creates a barrier that helps the chicken brown and also thickens your sauce later.
Sear the Chicken in Batches
Heat a large skillet over medium to medium-high heat with the olive oil.
Add chicken pieces without crowding the pan – you’ll likely need to work in batches.
Sear ~4-5 minutes per side until golden brown and the internal temp hits 165F.
If the chicken browns too quickly, drop the heat to medium.
Transfer cooked chicken to a plate and set aside.
Build the Lemon Butter Sauce
Add 2 Tbsp of butter to the same skillet and let it melt.
Add the lemon slices and garlic; cook for ~30 seconds until fragrant.
Don’t let the garlic burn or it’ll turn bitter.
Deglaze and Finish the Sauce
Pour in the chicken broth and scrape up any golden bits from the bottom of the pan with a wooden spoon.
Those brown bits are where the flavor lives.
Add the lemon juice, lemon zest, and remaining 4 Tbsp butter; bring to a simmer.
The sauce will start to come together as the butter melts.
Return Chicken and Serve
Place the chicken back in the skillet and baste with the sauce for ~1-2 minutes until warmed through.
The chicken will pick up more flavor and the sauce will finish thickening slightly.
Serve immediately with the pan sauce spooned over top and fresh parsley if using.
Skillet Lemon Butter Chicken
Ingredients
Ingredients (~6 servings)
- 3-4 medium chicken breasts or 6 small breasts pounded thin, cut in half lengthwise
- Lemon pepper seasoning or salt, pepper, and smoked paprika
- 1/3 cup flour for dredging
- 1 Tbsp olive oil
- 6 Tbsp butter divided
- 3 cloves garlic minced
- 1 1/2 lemons sliced
- 1/3 cup chicken broth
- 3 Tbsp fresh lemon juice + zest of 1/2 lemon
- Fresh parsley optional, chopped
Instructions
- Season chicken with lemon pepper seasoning on both sides.
- Dredge chicken in flour, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken in batches 4-5 minutes per side until golden and internal temp reaches 165F, then transfer to a plate.
- Add 2 Tbsp butter to skillet and melt.
- Add lemon slices and garlic, cook 30 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from pan bottom.
- Add lemon juice, lemon zest, and remaining 4 Tbsp butter, bring to a simmer.
- Return chicken to skillet and baste with sauce for 1-2 minutes until warmed through.
- Serve with pan sauce spooned over top and garnish with parsley if desired.
