Looking for a simple yet flavorful meal that you can whip up in no time? Stovetop lemon chicken recipe is the perfect solution. This dish combines the refreshing, zesty taste of lemon with the rich, velvety butter sauce that makes every bite irresistible. Whether you're a beginner in the kitchen or an experienced cook, this dish is quick, easy, and ideal for busy weeknights or casual gatherings.
The chicken breast, seasoned with lemon and pepper, cooks to perfection in a hot skillet on the stove, creating a golden-brown crust on the outside while keeping the inside tender and juicy.
The lemony sauce made with butter and a touch of garlic brings everything together, making this meal a satisfying option that’s both fresh and comforting.
If you're craving something light, flavorful, and quick, this easy lemon chicken breast recipe is sure to become one of your go-to recipes.
This chicken in lemon sauce pairs perfectly with sides like roasted vegetables, garlic butter rice, or mashed potatoes.
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Ingredients for Easy Lemon Chicken Breast:
To make this delicious skillet lemon chicken, you’ll need the following simple ingredients:
- Boneless, skinless chicken breasts – tender and easy to cook
- Garlic – adds a savory depth of flavor
- Dry white wine – helps create a rich, velvety sauce
- Low-sodium chicken broth – balances the richness of the dish
- Lemon zest – provides a vibrant citrus kick
- Flour – helps thicken the sauce for a creamy texture
- Salt – enhances the flavors
- Black pepper – adds a subtle spice to the dish
These ingredients come together to create a mouthwatering, easy meal that’s bursting with refreshing lemon flavor!
How to Make Easy Lemon Chicken Breast:
Follow these simple steps to create the most delicious lemon chicken recipe!
Slice and Season the chicken
Begin by slicing the boneless, skinless chicken breasts in half horizontally to create thinner pieces that cook quickly and evenly. Generously season both sides of the chicken with salt and black pepper for a balanced, savory flavor. Lightly coat the chicken in flour, making sure to shake off any excess. This will help create a crispy, golden crust while cooking.
Cook the chicken
Heat a bit of olive oil in a skillet over medium-high heat. Once the oil is hot, place the chicken in the skillet and cook for about 4 minutes on each side, or until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Make the lemon sauce
In the same skillet, melt butter over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Pour in the dry white wine, scraping up any bits of chicken stuck to the bottom of the pan. Let the wine cook off for about 2-3 minutes.
Add the liquids
Add the chicken broth, lemon juice, and lemon zest to the pan. Stir everything together and let it simmer for 2-3 minutes, allowing the sauce to reduce and thicken slightly.
Add the chicken
Return the cooked chicken breasts to the skillet, spooning some of the sauce over the top. Let it simmer for an additional 3 minutes to heat the chicken through and allow the flavors to meld.
Tips for Perfect Skillet Lemon Chicken Breast:
- Make extra sauce – If you love the lemon butter sauce, consider making a little extra to drizzle over your side dishes as well!
- Use fresh chicken – For the best flavor and tenderness, try to use fresh chicken breasts. If using frozen chicken, make sure to fully thaw it before cooking.
- Pound the chicken for even cooking – If your chicken breasts are uneven in thickness, consider gently pounding them with a meat mallet. This will help them cook more evenly and ensure a tender result. If the chicken breasts are very small, you may need to use 4 of them and pound them into an even thickness for consistent cooking.
- Consider using chicken thighs – If you prefer a juicier cut, you can use boneless, skinless chicken thighs instead of breasts. Just be sure to adjust the cooking time, as thighs may take a bit longer to cook through compared to breasts.
- Season generously – Don’t be afraid to season the chicken with enough salt and black pepper. The seasonings enhance the overall flavor of the dish and complement the lemony sauce.
- Don’t overcrowd the pan – When cooking the chicken, make sure there’s enough space in the skillet for each piece. Overcrowding can cause the chicken to steam rather than sear, leading to less crispy results.
- Adjust the lemon to taste – If you love a strong lemon flavor, feel free to add extra lemon juice or zest to the sauce. Adjust to your personal preference!
- Add fresh herbs – Fresh herbs like parsley, thyme, or basil can be sprinkled over the chicken for an extra burst of flavor and a nice touch of color.
- Let the chicken rest – After cooking, let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps the meat tender and juicy.
How to Store Leftover Chicken in Lemon Sauce:
If you have leftovers or want to prepare the dish ahead of time, storing it properly is important to maintain its flavor and freshness:
- Cool the chicken – Allow the skillet lemon pepper chicken to cool to room temperature before storing to prevent condensation inside the container.
- Store in an airtight container – Place the chicken and sauce in an airtight container to keep it fresh. Make sure the container is sealed tightly to avoid moisture and air exposure.
- Refrigerate – Store the container in the refrigerator for up to 3-4 days.
- Freezing (optional) – If you want to store it for longer, you can freeze the chicken. Place the chicken and sauce in a freezer-safe container or bag, ensuring it's sealed well. It can be frozen for up to 2-3 months. You can find more info about it here.
Reheating:
To reheat, place the chicken in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce. Heat until the chicken is warmed through. Alternatively, you can microwave it in short bursts, stirring in between.
📖 Recipe
Easy Lemon Chicken Recipe
Equipment
- a large skillet (12 inch or larger)
- a spatula
Ingredients
- 2 large chicken breast, (slice in half horizontally) pat dry with paper towels.
- 1½ tablespoons all-purpose flour, (or more as needed)
- 2 tablespoons olive oil, (or more as needed)
- 2 garlic cloves, (minced)
- 4 tablespoons unsalted butter
- ¼ cup dry white wine
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- zest from one lemon
- ½ teaspoon kosher salt, (or more to taste)
- black pepper, (to taste)
Instructions
- Season the chicken with salt and black pepper, then lightly coat it in flour, shaking off the excess.
- Heat oil in a skillet over medium-high heat. Once hot, cook the chicken for 4 minutes on each side, or until golden brown and almost cooked through. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Pour in the white wine, scraping up any chicken bits from the pan. Let the wine cook off for 2-3 minutes over medium-high heat.
- Add the chicken broth, lemon juice, and lemon zest to the pan. Stir well and simmer for 2-3 minutes over medium heat, allowing the sauce to reduce and thicken slightly.
- Return the chicken breasts to the skillet, spooning some sauce over the top. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
- Season with salt and black pepper if needed. Serve with chopped parsley.
Rika says
Absolutely delicious and super easy to make! It's my go-to last-minute dinner idea. Give it a try!