Lemon Chicken
June 20, 2026 • 0 comments
Tender chicken breasts lightly pan-seared and finished in a bright lemon butter sauce that's impressive enough for company but easy enough for a Tuesday when nobody knows what's for dinner at 5:00 p.m. Inspired by classic chicken francese, it's simple, comforting, and proof that a few good ingredients can still do all the heavy lifting.
- Prep Time:
- Cook Time:
- Servings: 4
Directions
Ingredients
- 4 chicken breasts
- ½ cup all-purpose flour (for dredging)
- 2-3 eggs, beaten
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp raw unsalted butter, divided
- 2 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 lemon (juice + thin slices)
- Optional: 1-2 tbsp fresh parsley, chopped
Instructions
- Lightly pound chicken breasts to even thickness. Season with salt and pepper.
- Coat each piece lightly in flour, then dip into beaten eggs.
- Heat olive oil and 1-2 tbsp butter in a skillet over medium heat. Cook chicken 3-4 minutes per side until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and sauté for about 30 seconds. Pour in chicken broth and lemon juice, scraping up any browned bits.
- Add remaining butter and lemon slices. Let simmer for 2-3 minutes until slightly reduced.
- Return chicken to the pan and spoon sauce over top. Let it warm through for another minute.
- Garnish with fresh parsley and serve immediately.
