Lemon Chicken Recipe
This Lemon Chicken is tender, juicy, and bursting with bright citrusy flavor. Pan-seared chicken breasts are finished in a garlicky lemon butter sauce for an easy yet elegant dinner that’s perfect with rice, pasta, or veggies. 🍋✨
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- Salt and pepper to taste
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 cup chicken broth low sodium
- ⅓ cup fresh lemon juice ~2 lemons
- 1 tbsp lemon zest
- 2 tbsp butter
- 1 tbsp cornstarch + 1 tbsp water for slurry, optional for thickening
- 2 tbsp fresh parsley chopped
- Optional: lemon slices for garnish
Instructions
Prepare the Chicken:
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
Cook the Chicken:
- Add chicken to the skillet and sear for 4–5 minutes per side, or until golden brown and cooked through (internal temp of 165°F/74°C).
- Remove chicken and set aside.
Make the Lemon Sauce:
- In the same skillet, add garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, lemon juice, and zest. Bring to a simmer.
- Stir in butter and let it melt.
- (Optional) For a thicker sauce, mix cornstarch with water and whisk into the sauce. Simmer 2–3 minutes until thickened.
Combine & Serve:
- Return the chicken to the skillet and spoon lemon sauce over the top.
- Simmer for another 2–3 minutes.
- Garnish with parsley and lemon slices before serving.
Notes
- Chicken thighs can be used instead of breasts for a juicier option.
- Make it creamy by adding ¼ cup of heavy cream after the broth.
- Add veggies like spinach or asparagus right into the skillet for a one-pan meal.
- Tastes even better with a sprinkle of Parmesan just before serving.
- Pairs beautifully with roasted potatoes, rice pilaf, or orzo.