Lemon garlic butter chicken is a quick skillet dinner built around an evenly cooked cutlet and a bright pan sauce. A light flour coating helps the surface brown and gives the broth a little body without becoming a heavy gravy. Lemon goes in near the end to keep its flavor fresh, and the final butter is swirled in off the heat for a smoother finish.
What makes this recipe work
Use fresh lemon juice and measure it before cooking; whole lemons vary widely in how much juice they yield. Remove zest only from the yellow outer skin because the white pith tastes bitter. Thin, even cutlets are more useful than an exact number of whole breasts. If the pan develops black burned bits, wipe those away before making sauce instead of incorporating them. Salted butter and regular broth add salt, so reduce the listed salt when substituting them. Keep the final sauce warm and fluid rather than reducing it until oily.
Planning your cooking
Yield: 4 servings. Allow approximately 15 minutes of preparation, 20 minutes of cooking, and 5 minutes of marinating, rising or resting. Several preparation steps can overlap with cooking; read the complete method before heating the pan. Follow the texture and temperature cues rather than the timer alone.
Lemon Garlic Butter Chicken in a Skillet
Ingredients
Method
- Make four cutlets about 1/2 inch thick and pat dry. Season with 1/2 teaspoon salt and pepper. Spread flour on a plate, lightly coat the chicken and shake off excess. Discard any flour that has contacted raw chicken.
- Heat oil and 1 tablespoon butter in a wide skillet over medium-high heat. Cook cutlets 4–6 minutes per side, in batches if necessary, until golden and 165°F (74°C) in the thickest part. Transfer to a clean plate and rest 5 minutes.
- Lower heat to medium-low. Add garlic to the pan and stir for 20–30 seconds; do not let it brown deeply. Add broth and scrape up the fond. Simmer 3–4 minutes, until reduced by about one-third.
- Add lemon juice and zest and simmer 1 minute. Turn off the heat and swirl in remaining 2 tablespoons cold butter. Taste, adding remaining salt only if needed and optional honey only if the lemon is especially sharp.
- Return chicken and resting juices to the warm sauce. Turn to coat without boiling the butter sauce hard. Add parsley and serve one cutlet per person with sauce spooned over the top. Rice, pasta or bread served alongside is not included in the nutrition estimate.
Notes
Questions and useful substitutions
Can I use thighs? Boneless thighs work but generally take longer; cook to at least 165°F and use tenderness as an additional cue. Can I omit flour? Yes; expect a thinner sauce and slightly less even browning. Can I add capers? A tablespoon of drained capers is a suitable variation, but taste before adding the final salt.
Storage and reheating
Refrigerate within 2 hours for 3–4 days. Reheat gently with a splash of broth until chicken reaches 165°F (74°C). The butter sauce may separate on reheating; stir or swirl gently. Freeze cooked chicken with sauce for up to 2 months for best quality.
Estimated nutrition per serving
Rough estimates for one of 4 equal portions. Suggested sides, optional toppings and additional seasoning are excluded. Actual values depend on brands, edible yield and portions; these are not laboratory measurements.
| Nutrient | Amount |
|---|---|
| Calories | 340 kcal |
| Carbohydrates | 9 g |
| Protein | 40 g |
| Total fat | 16 g |
| Saturated fat | 7 g |
| Fiber | 0 g |
| Total sugars | 2 g |
| Sodium | 650 mg |
What to cook next
For a complementary side or another dinner idea, explore garlic Parmesan potatoes and Greek salad. Browse the dinner collection for more ideas.
