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Close-up overhead shot of golden-brown seared chicken breasts for the easy Lemon Garlic Chicken recipe. The chicken is perfectly cooked and ready for the sauce.

Lemon Garlic Chicken (The Only Recipe You Need)

This one-pan Lemon Garlic Chicken is the perfect weeknight dinner! Tender chicken breasts are cooked in a vibrant, zesty garlic and lemon butter sauce. Ready in under 30 minutes, it's a simple, flavorful, and unforgettable meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

Main Dish
  • 2 large boneless, skinless chicken breasts about 1.5 lbs total, pounded to 1/2-inch thickness
  • 1/4 cup all-purpose flour for dredging
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter divided
  • 1 tbsp olive oil
  • 4 cloves garlic minced
  • 1/4 cup dry white wine like Sauvignon Blanc, or substitute chicken broth
  • 1/2 cup low-sodium chicken broth
  • 1 large lemon zested and juiced
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Meat Mallet
  • 1 Meat Thermometer

Method
 

  1. Pat the chicken breasts dry and pound to an even ½-inch thickness. In a shallow dish, combine flour, salt, and pepper. Lightly dredge the chicken in the flour mixture, shaking off any excess.
  2. In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Add the chicken and cook for 5-6 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken to a plate.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter and the minced garlic to the skillet. Cook for 30 seconds until fragrant.
  4. Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for about 1 minute until it reduces by half.
  5. Stir in the chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3-4 minutes, until the sauce thickens slightly.
  6. Return the chicken to the skillet and spoon the sauce over it. Garnish with fresh parsley and serve immediately.

Notes

For Extra Flavor: Add a pinch of red pepper flakes with the garlic for a little heat.
No Wine? Simply substitute the white wine with an equal amount of additional chicken broth.
Meal Prep: This recipe is best served fresh, but you can pound the chicken ahead of time to speed up the process.