Easy Lemon Chicken: Bright, Juicy Bliss for Dinner Tonight

Easy Lemon Chicken is a quick and flavorful dish, perfect for busy weeknights or cozy gatherings.

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Course: Dinner

Cuisine: American

Keyword: chicken, Comfort Food, Dinner, Easy Lemon Chicken, Quick Recipes, Weeknight Meals

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 350kcal

1.5 pounds Boneless, Skinless Chicken Thighs or Breasts Chicken tenders can be swapped for quicker cooking.
1 teaspoon Salt Essential to enhance flavor.
1 teaspoon Ground Black Pepper Essential to enhance flavor.
0.5 cup All-Purpose Flour Gluten-free flour works well for a gluten-free version.

2 tablespoons Olive Oil Needed for searing and achieving a golden crust.
2 tablespoons Unsalted Butter Adds richness to the sauce, making it more indulgent.

4 cloves Garlic Cloves (Finely Minced) In a pinch, use ¼ tsp of garlic powder per clove.
1 cup Low-Sodium Chicken Broth Vegetable broth can be a vegetarian alternative.
0.5 cup Freshly Squeezed Lemon Juice Fresh juice is best, but bottled is an acceptable substitute.
1 teaspoon Lemon Zest Adds aromatic lemon flavor.

Prep the Chicken: Start by trimming excess fat from your chicken thighs or breasts. Slice the chicken breasts horizontally into cutlets for even cooking.
Dredge in Flour: In a shallow dish, mix together all-purpose flour, salt, and ground black pepper. Coat each piece of chicken in this mixture, shaking off any excess flour.
Sear the Chicken: Heat olive oil in a skillet over medium heat. Add the chicken and cook for about 4–5 minutes on each side until golden brown. Once cooked, transfer to a plate and cover with foil to keep warm.
Make Lemon Garlic Sauce: In the same skillet, reduce the heat and add unsalted butter along with the finely minced garlic. Sizzle for around 30 seconds, stirring gently to infuse the flavors.
Deglaze and Build the Sauce: Pour in low-sodium chicken broth, freshly squeezed lemon juice, and lemon zest. Scrape up the browned bits from the pan and let it simmer for 2–3 minutes.
Return Chicken to the Pan: Carefully add the seared chicken back into the skillet. Spoon the lemon sauce over the chicken and let it simmer together for another 2–3 minutes until everything is warm and coated.
Garnish and Serve: If desired, sprinkle chopped fresh parsley and add lemon slices on top for garnish. Serve the chicken hot.

For a touch of color, serve with a side of roasted asparagus or a fresh salad.