A bright and tangy pan-seared chicken dish with a silky lemon butter sauce, ready in under 30 minutes. Perfect for a quick weeknight dinner that feels restaurant-quality.
Serve immediately over pasta, rice, or with roasted vegetables for a complete meal. Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio.
For a lighter version, use half the butter or substitute with additional olive oil. Refrigerate in an airtight container for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 4 Skinless chicken breasts (about 6 oz each)
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ cup All-purpose flour
- 3 tbsp Olive oil
- 4 tbsp Unsalted butter
- 3 cloves Garlic, minced
- ¾ cup Chicken broth
- ⅓ cup Fresh lemon juice
- 2 tbsp Fresh lemon zest
- ¼ cup Dry white wine (or additional chicken broth)
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Capers
Ingredients
Scale
Measurement units
- 4 Skinless chicken breasts (about 6 oz each)
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- ½ cup All-purpose flour
- 3 tbsp Olive oil
- 4 tbsp Unsalted butter
- 3 cloves Garlic, minced
- ¾ cup Chicken broth
- ⅓ cup Fresh lemon juice
- 2 tbsp Fresh lemon zest
- ¼ cup Dry white wine (or additional chicken broth)
- 2 tbsp Fresh parsley, chopped
- 1 tbsp Capers
Instructions
Prepare the chicken
Pat the chicken breasts dry with paper towels.
Season both sides with salt and pepper.
Equipment: paper towels
Coat chicken with flour
Place the all-purpose flour (½ cup) in a shallow dish.
Lightly coat each chicken breasts on both sides, shaking off excess.
Equipment: shallow dish
Heat the oil
Heat the olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Cook the chicken
Carefully place the chicken breasts in the skillet.
Cook until golden brown and cooked through (internal temperature of 165°F).
Transfer the cooked chicken to a clean plate.
Equipment: large skillet, plate
Sauté the garlic
Reduce heat to medium.
Add butter (1 tbsp) with the garlic (3 cloves), stirring constantly until fragrant.
Equipment: large skillet
Deglaze the pan
Pour in the white wine (½ cup).
Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Equipment: large skillet, wooden spoon
Add broth and lemon
Add the chicken broth (1 cup) and lemon juice (¼ cup) to the skillet, stirring to combine.
Equipment: large skillet
Simmer the chicken
Return the chicken breasts to the skillet.
Simmer to warm through and allow flavors to meld.
Equipment: large skillet
Finish the sauce
Remove the skillet from heat.
Stir in the remaining butter (3 tbsp) until melted and incorporated, creating a silky sauce.
Equipment: large skillet
Plate and garnish
Plate the chicken and spoon the lemon sauce over the top.
Garnish with fresh parsley (2 tbsp), lemon zest (1 tsp), and capers (2 tbsp) if using.
Equipment: serving plates, spoon
Before you cook
Cook notes
- • Serve immediately over pasta, rice, or with roasted vegetables for a complete meal.
- • Refrigerate in an airtight container for up to 3 days before serving.
- • Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio.
- • For a lighter version, use half the butter or substitute with additional olive oil.
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