Chicken Breasts in Lemon Sauce

5 from 3 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:

Calories: 207kcal

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.

Nutrition