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Platter of lemon chicken on counter
5 from 2 votes

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 6
Calories: 278kcal
Author: Borrowed Bites

Ingredients

  • 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)

Instructions

  • 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.

Notes

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.