Easy Lemon Chicken with Lemon Butter Sauce

Two chicken breasts in lemon butter sauce with parsley and lemon slices in a pan.

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5 from 17 votes

Easy Lemon Chicken with Lemon Butter Sauce

Chicken breasts pounded thin and pan-cooked, then finished in a lemon butter sauce with garlic and parsley.

Prep Time5

Cook Time25

Total Time30

Course: Main Course / Entrée

Cuisine: Mediterranean

Servings:

Calories: 302kcal

Author: Claudia Ciorteanu

Ingredients

Chicken and Marinade

2-3 large chicken breasts
1 tablespoon olive oil
2 tablespoon lemon juice
Pinch of salt
¼ teaspoon ground black pepper
1 tablespoon olive oil for cooking

Lemon Butter Sauce

3½ tablespoon unsalted butter
2 garlic cloves minced
2 tablespoon lemon juice
1 cup chicken broth made with ½ chicken bouillon cube dissolved in 1 cup hot water
1 tablespoon all-purpose flour
¼ teaspoon ground black pepper
Salt to taste

To Garnish

2 tablespoon chopped fresh parsley
½ lemon sliced (optional)

US Customary - Metric

Instructions

Marinate the Chicken: Add the chicken to a bowl with olive oil, lemon juice, a pinch of salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes.
2-3 large chicken breasts, 1 tbsp olive oil, 2 tbsp lemon juice, Pinch of salt, ¼ tsp ground black pepper
Place each breast between two sheets of plastic wrap or parchment and pound slightly with a meat mallet to an even thickness.
Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken, cover and cook about 10 minutes per side until fully cooked and golden. Add half a cup of water if the pan dries out.
1 tbsp olive oil
Move the chicken to a plate.
Make the Sauce: In the same pan, whisk the butter, garlic, lemon juice, broth, flour, pepper and salt until smooth. Cook over low-medium heat until the sauce thickens. If it's too thick, add a splash of water. If it's too thin, add a little more flour.
3½ tbsp unsalted butter, 2 garlic cloves, 2 tbsp lemon juice, 1 cup chicken broth, 1 tbsp all-purpose flour, ¼ tsp ground black pepper, Salt
Return the chicken to the pan, garnish with parsley and lemon slices, and serve hot.
2 tbsp chopped fresh parsley, ½ lemon

Video

Notes

Storage: This Lemon Chicken Recipe can be stored in the refrigerator in an airtight container for up to 3 days.

Tip 1: Marinate the chicken - for at least 30 minutes, this will make the meat more tender and juicy.

Tip 2: Mix the sauce - Use a whisk when stirring the sauce ingredients, the flour will be easily dissolved and the sauce will be very smooth.

Tip 3: Remove the pan from the heat - When the Lemon Chicken is finished cooking, remove the pan from the heat, this way you'll avoid reducing the sauce and making it thicker than you want it or even burning it.

Nutrition