Skillet Lemon Butter Chicken
This lemon butter chicken comes together in one skillet in under 30 minutes. The flour dredge creates a golden crust that helps thicken the butter sauce when you deglaze the pan.
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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.
Tried this recipe?Leave a comment below & let me know!