Lemon Chicken Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness (about 1/2 inch) so they cook evenly.

In a medium bowl, combine 2 tbsp olive oil, 1 tbsp lemon zest, 3 tbsp fresh lemon juice, 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder. Mix to form the marinade.

Place the chicken in a shallow dish or resealable bag and pour the marinade over it. Turn to coat, then refrigerate for at least 20 minutes and up to 2 hours. Remove chicken from fridge 15 minutes before cooking to come closer to room temperature.

If you want a light crust, combine 3/4 cup flour, 1/2 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper on a plate. Dredge each marinated chicken breast in the flour mixture, shaking off excess. This step is optional — skip if you prefer plain seared chicken.

Heat a large skillet over medium-high heat. Add 2 tbsp olive oil and 1 tbsp of the butter. When oil is shimmering and butter is melted, add the chicken breasts (work in batches if needed so they do not crowd). Cook 4–5 minutes without moving until golden-brown on the first side.

Flip the chicken and reduce heat to medium. Cook another 4–5 minutes until the internal temperature reaches 160–165°F (71–74°C) depending on thickness. Transfer cooked chicken to a warm plate and tent with foil to rest while you make the sauce. Reserve any browned bits in the pan.

Lower heat to medium-low and add the remaining 1 tbsp butter to the skillet. Add the 3 minced garlic cloves and sauté 30–45 seconds until fragrant, taking care not to brown.

Pour in 1 cup chicken broth and scrape up brown bits from the bottom of the pan with a wooden spoon. Add 1/2 cup fresh lemon juice and 1 tsp honey or maple syrup if using to balance acidity. Stir and simmer 2–3 minutes to slightly reduce.

Whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Whisk the slurry into the simmering sauce and cook 1–2 minutes until sauce thickens and coats the back of a spoon. Taste and adjust seasoning with a pinch more salt or pepper if needed.

Return the chicken and any accumulated juices to the skillet, spooning sauce over each breast. Simmer 1–2 minutes to reheat the chicken and meld flavors. Garnish with 2 tbsp chopped fresh parsley and serve with lemon slices or wedges.

Serve each chicken breast with sauce spooned over. Garnish with extra parsley and a lemon wedge. Pairs well with rice, mashed potatoes, or a simple green salad.