Chicken Breasts in Lemon Sauce
Golden brown chicken coated in a lemony pan sauce, all made in one skillet! This Chicken Breast in Lemon Sauce is easy enough for a weeknight family meal and impressive enough to entertain. It’s the perfect meal whenever you have lemons on hand.
- 3 boneless skinless chicken breasts cut in ½ horizontally
- ½ cup flour
- ½ tsp kosher salt
- ¼ tsp pepper
- ¼ cup butter or ½ stick
- 1 tbsp garlic minced (about 4 cloves)
- 1 cup dry white wine may substitute chicken broth
- ¼ cup lemon juice (about 2 medium lemons)
Mix together the flour, salt, and pepper. Lightly coat each chicken breast in the flour mixture, shaking off the excess.
Melt the butter over medium heat in a skillet on the stove or an electric skillet. Once melted, cook first side of chicken until golden brown, about 3-4 minutes (may need longer if chicken is very thick).
Flip the chicken and add garlic. Continue to cook for 3-4 minutes, or until chicken is cooked through.
Add wine and lemon juice, stirring well to incorporate the garlic and browned bits from the bottom of the pan. Simmer the sauce for 5 minutes, or until it thickens and coats the chicken. Flip chicken halfway through to ensure sauce coats every side.
Tips & Tricks
- Coat the chicken very lightly in the flour to create an evenly golden layer that the sauce can stick to. Too much flour causes a clumpy, soggy coating.
- Keep your skillet to medium heat. If the pan gets too hot, the butter will burn before the chicken is finished.
- Add the garlic after the first side of the chicken is finished to prevent burning.