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–+ servings
Three golden brown chicken breasts with lemon sauce and parsley on a plate.
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5 from 4 votes

Electric Skillet Lemon Chicken

This Electric Skillet Lemon Chicken comes together in a flash for an easy 30 minute meal! With golden brown chicken coated in a lemony pan sauce, this recipe is simple enough for a weeknight dinner and impressive enough to entertain. It’s the perfect meal whenever you have lemons on hand.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 207kcal
Author: Borrowed Bites

Equipment

Ingredients

  • 3 boneless skinless chicken breasts cut in half horizontally
  • ½ cup flour
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • ¼ cup butter or ½ stick
  • 1 tablespoon garlic minced (about 4 cloves)
  • 1 cup dry white wine may substitute chicken broth
  • ¼ cup lemon juice (about 2 medium lemons)

Instructions

  • Mix together the flour, salt, and pepper. Lightly coat each chicken breast in the flour mixture, shaking off the excess.
    ½ cup flour, ½ teaspoon kosher salt, ¼ teaspoon pepper, 3 boneless skinless chicken breasts
  • Melt the butter over medium heat in an electric skillet or skillet on the stove. Once melted, cook first side of chicken until golden brown, about 3-4 minutes (may need longer if chicken is very thick).
    ¼ cup butter
  • Flip the chicken and add garlic. Continue to cook for 3-4 minutes, or until chicken is cooked through.
    1 tablespoon garlic
  • 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 coat in sauce, then serve.
    1 cup dry white wine, ¼ cup lemon juice
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Notes

Tips & Tricks
  • Try to slice the breasts as evenly as possible to ensure that they cook in the same amount of time. 
  • Coat the chicken very lightly in the flour. 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. 
  • If using a non-stick pan or skillet, be sure to use rubber tipped tongs. Metal tongs will scratch up your skillet. 

Nutrition

Calories: 207kcal | Carbohydrates: 10g | Protein: 13g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 56mg | Sodium: 329mg | Potassium: 259mg | Fiber: 1g | Sugar: 1g | Vitamin A: 253IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 1mg