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Easy Lemon Chicken Skillet Dinner in 20 Minutes

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A quick and easy 20-minute lemon chicken skillet dinner that tastes like you spent all afternoon fussing. This one-pan meal features tender chicken cutlets in a silky, tangy lemon butter sauce, perfect for busy weeknights.

Ingredients

Scale
  • 2 large boneless skinless chicken breasts (about 1.5 lbs total), sliced in half horizontally to make 4 cutlets
  • ¼ cup all-purpose flour (or gluten-free all-purpose blend)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 large lemons, zested and juiced
  • ½ cup low-sodium chicken broth
  • ¼ cup heavy cream (optional, or half-and-half or whole milk)
  • 2 tablespoons fresh parsley, chopped
  • ¼ cup pasta water or extra chicken broth

Instructions

  1. Prep the chicken: Place the chicken breasts on a cutting board. Hold your hand flat on top and carefully slice each one in half horizontally, like you’re opening a book. You should have four thin cutlets. If they’re still uneven, cover them with plastic wrap and give them a few gentle whacks with a meat mallet or rolling pin until they’re about ½-inch thick. Pat them dry with paper towels.
  2. Season the flour: In a small bowl, mix the flour, 1 teaspoon salt, ½ teaspoon black pepper, and the garlic powder. Stir with a fork to combine. Taste a tiny pinch—it should be well-seasoned. Adjust salt if needed.
  3. Dredge the chicken: Working one piece at a time, press the chicken into the seasoned flour, coating both sides. Shake off the excess. Place the coated pieces on a plate. Don’t stack them, or they’ll get soggy.
  4. Sear the chicken: Heat the olive oil in your large skillet over medium-high heat. When it shimmers (a drop of water should sizzle on contact), carefully lay the chicken in the pan. Don’t crowd the pan—work in two batches if needed. Cook for 3 minutes without moving them. You want a deep golden crust. Flip with tongs and cook for another 2-3 minutes. The chicken should feel firm to the touch and register 165°F on an instant-read thermometer. Transfer to a clean plate and tent loosely with foil.
  5. Start the sauce: Reduce the heat to medium. Add the butter to the same skillet. It will sizzle and bubble. Scrape up any brown bits from the bottom with a wooden spoon—that’s pure flavor. Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant. Don’t let it burn, or it will turn bitter.
  6. Build the lemon flavor: Add the lemon zest (all of it) and stir for 15 seconds. Then pour in the lemon juice and chicken broth. Bring to a simmer, scraping up any remaining brown bits. Let it bubble for 1 minute, until slightly reduced.
  7. Finish the sauce: Reduce the heat to low. Stir in the heavy cream (if using) and the splash of pasta water or extra broth. The sauce should look smooth and glossy. Taste it—add a pinch of salt if needed, or more lemon juice if you want it brighter.
  8. Return the chicken: Nestle the chicken back into the skillet, spooning some sauce over the top. Let it warm through for 1-2 minutes. Sprinkle with fresh parsley and serve immediately.

Notes

Dry the chicken thoroughly for a good sear. Don’t move the chicken too soon; let it cook undisturbed for 3 minutes. Zest the lemons before juicing. Use low-sodium broth to control salt. If the sauce breaks, whisk in a tablespoon of cold butter or a splash of cream. Leftovers keep in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months.

Nutrition

Keywords: lemon chicken, skillet dinner, quick chicken recipe, 20-minute meal, one-pan chicken, easy weeknight dinner, lemon butter chicken

Find it online: https://cookluma.com/easy-lemon-chicken-skillet-dinner-in-20-minutes/