This 30 minute one pan Lemon Chicken Recipe is an easy weeknight dinner, yet it is fancy enough to serve for a special occasion or for weekend dinner guests. The lemon butter sauce adds delicious flavor to the lightly battered and sauteed juicy chicken.
The easy one pan dinner has bright lemon flavor and includes basic ingredients. It's similar to chicken piccata, but without the capers. My personal chef clients just love this lemon chicken recipe.
The easy lemon chicken recipe starts off with with slicing boneless skinless chicken breasts into thin cutlets.
Next dredge the chicken pieces in seasoned flour and sauté in butter and olive oil. Then make an simple and delicious lemony sauce to coat the chicken.
This lemon butter chicken recipe tastes like an entrée you would get at a fancy restaurant. Just like my other chef caliber recipes for Chicken with Prosciutto and Fresh Sage, Capicola Chicken in White Wine Sauce and Butter Sauteed Chicken with Tomato Basil Sauce.
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why this lemon chicken recipe works
If you are looking for a delicious and easy to make lemon chicken breast recipe, you have found it!
- Easy to make ~ Many times the simplest recipes are ones we love the most. With just a few ingredients and a quick prep time, this economical recipe is a snap to make. It's perfect for busy weeknights.
- Low carb ~ If you're watching your carbs, this quick dinner is for you.
- Restaurant quality ~ This recipe is flavor packed and rivals any lemon chicken served at a restaurant. It'll be a new favorite of the whole family.
ingredients & substitutions
Gather just a few simple ingredients to make this easy lemon chicken recipe. Scroll down to the recipe card for full quantities of the ingredients.
- Boneless, skinless chicken breasts ~ Chicken tenders and boneless thighs are also options.
- All purpose flour ~ Use a gluten free flour blend to make the dish gluten free.
- Kosher salt ~ The larger grain salt enhances the flavor of food without making it overly salty.
- Freshly ground black pepper ~ Use a pepper mill to grind the pepper. Fresh ground pepper from peppercorns results in the most flavorful spice.
- Large eggs
- Olive oil
- Salted butter
- White wine ~ Use a wine you enjoy drinking. Sauvignon Blanc and Pinot Grigio are my favorites. If wine's not your thing, just use more chicken stock.
- Reduced sodium chicken stock ~ To control the amount of salt, I use reduced sodium stocks. Regular stock is also an option. Just adjust the amount of salt you add.
- Lemon juice ~ Fresh lemon juice from fresh lemons make for the brightest and tastiest sauce. In a pinch, use bottled lemon juice.
- Lemons
- Fresh parsley ~ Fresh is best for a quick and easy recipe like this lemon chicken. Dried parsley is also in option.
Hint: Use fresh lemon juice. It has much better flavor than the bottled juice.
how to make lemon chicken
Combine the simple ingredients using everyday kitchen tools to make this chicken with lemon sauce. This is a brief overview of the recipe. Scroll to the recipe card for the complete directions. And my video below includes step by step instructions.
- Slice chicken ~ Slice chicken breasts into thin cutlets.
- Dredge chicken ~ Dip chicken cutlets is seasoned flour and beaten egg.
- Sauté chicken ~ Cook the coated chicken over medium heat in a large skillet in a combination of olive oil and salted butter. The chicken cutlets should be golden brown and cooked through.
- Make the lemon sauce ~ Whisk together salted butter, all purpose flour, white wine, reduced sodium chicken stock, and lemon juice in the skillet. Be sure to incorporate any of the browned bits on the bottom of the pan.
- Combine the chicken and the sauce ~ Add the cooked chicken to the sauce and simmer for 2 to 3 minutes. Top with lemon slices and serve.
storage and heating
The lemon chicken can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat in the microwave on 60 percent power at 1 minute intervals. Or heat in a covered sauté pan over medium low heat until warmed. Alternately, heat the chicken and sauce in a covered ovenproof dish in a preheated oven at 350 degrees F for 20-25 minutes.
Lemon chicken can also be stored in an airtight container in the freezer for 2 months. Thaw overnight in the refrigerator and follow the heating directions above.
expert tips
- Slice the chicken into the same sizes cutlets so they cook evenly.
- Use an instant-read thermometer to check when the chicken is perfectly cooked. The internal temperature should be 165 degrees F.
- Save a couple teaspoons of the seasoned flour used for dredging to thicken the delicious lemon sauce.
- The best white wines to cook with are dry crisp ones like Sauvignon Blanc and Pinot Grigio.
frequently asked questions
To ensure juicy and flavorful lemon chicken, don't overcook the chicken. The thin-cut chicken breast cook quickly. When in doubt use a digital thermometer to check for doneness. The internal temperature of perfectly juicy chicken is 165 degrees F.
The lemon chicken sauce is made of butter that's mixed with some flour. This is the thickener for the sauce. Then white wine, chicken stock, lemon juice is simmered with the butter-flour mixture to finish the sauce.
Add a couple teaspoons of Dijon mustard to add some tanginess to the sauce. A touch of honey adds a little sweetness to the dish. Sprinkle in your favorite fresh herbs like thyme, rosemary or basil.
what to serve with lemon chicken
This chicken breast recipe has bold flavors. Serve it some simple side dishes.
Steamed broccoli, asparagus, green beans and sauteed zucchini are tasty along side the one pan chicken dish and add a pop of bright green color. Finish off dinner with an Oreo cookie cheesecake.
Try these side dishes too.
- This foolproof fluffy rice soaks up all the delicious pan sauce.
- If you follow a low carb diet, this cauliflower rice with spinach has delicious flavors.
- Parmesan cheese and garlic butter noodles is a classic side dish.
- Twice baked potatoes are a great make ahead side dish.
more easy dinner recipes like this one
Dinners that are easy to make, but taste like you spent all day in the kitchen are some of my favorites. Try these showstopper recipes.
just one more thing
If you make this lemon chicken, be sure to give it a rating and/or comment below. Take a photo and tag @amycaseycooks on Instagram. Thank you!
Recipe
Lemon Chicken Recipe {30 Minute}
Ingredients
- 4 boneless skinless chicken breasts
- ½ cup all purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 large eggs
- 1 tablespoon olive oil
- 3 tablespoons salted butter divided
- ½ cup white wine
- ½ cup reduced sodium chicken stock
- 3 tablespoons lemon juice
- ½ lemon thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Place chicken breasts on a cutting board. Slice horizontally into 2 thin cutlets. Set aside.
- In a shallow bowl, combine the all purpose flour, kosher salt and pepper. Set aside 2 teaspoons of the seasoned flour for the sauce.
- In another shallow bowl, whisk the eggs.
- Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and 1 tablespoon salted butter.
- Dredge the chicken in the flour mixture, and then in the beaten eggs.
- Sauté the battered chicken in batches until lightly golden brown. This should take about 3 to 5 minutes per side depending on the thickness of the chicken cutlets. The internal temperature of the chicken should be 165 degrees F on an instant read digital thermometer.
- Transfer the chicken to a plate and lightly cover with foil.
- Add the remaining 2 tablespoons for salted butter to the sauté pan. When the butter has melted, whisk in the reserved 2 teaspoons of the flour used for for dredging the chicken. Cook for about 30 seconds.
- Stir in the white wine, reduced sodium chicken stock, and lemon juice. Bring the sauce barely to a boil and cook for 1 to 2 minutes.
- Season the sauce with kosher salt and pepper. Add the chicken to the pan and ladle some of the sauce over the top. Turn the heat to low and simmer for 2 to 3 minutes.
- Sprinkle the chicken with the parsley and serve with lemon slices.
Notes
- Slice the chicken into the same sizes cutlets so they cook evenly.
- Use an instant read digital thermometer to check when the chicken is perfectly cooked. The internal temperature should be 165 degrees F.
- Save a couple teaspoons of the seasoned flour used for dredging to thicken the sauce.
- The best white wines to cook with are dry crisp ones like Sauvignon Blanc and Pinot Grigio.
- Use fresh lemon juice. It has much better flavor than the bottled juice.
Joani says
I made this lemon chicken recipe today for dinner for my husband and a dinner guest. I must say that it was well received!! For me, as the cook, I thought it was delicious and quite easy to prepare.
There are two portions left over that I am planning to add to the Grilled Peach and Mozzarella salad that I will make tomorrow night. That sounds just too yummy to pass up and I happen to have some ripe peaches on hand....
Thank you for the great recipes!!
Amy Casey says
I'm so glad you enjoyed my recipe Joani! I have to agree that it is delicious. And what a great idea to add the chicken to my Grilled Peach Salad recipe.
Veniesta says
Make lemon chicken for my granddaughter all the time , decided to try your recipe and it came out great . Thank you for sharing your recipe with the world.
Amy Casey says
Thank you so much Veniesta! What a great grandmother you are 🙂
Chris Cashman Rothweiler says
I have made this 2 times and is such a hit with company. Feel like a really a chef when I make this. Thanks Amy!
Amy Casey says
That is awesome Chris! So glad you enjoy my recipe. 🙂
LaKita says
This lemon chicken is so flavorful and amazing! It was so simple to make and came together in minutes.
Amy Casey says
I'm glad you enjoyed my recipe LaKita.
Erin says
I just had to try this! It really hit the spot. Way easier than I expected, too! Thanks so much.
Amy Casey says
Thanks for your comment Erin. So glad you enjoyed my recipe.
Sharon says
Dinner is so easy when you have the ingredients for this simple chicken dish. The lemon really adds a zesty citrus flavor to it.
Amy Casey says
My clients love this recipe too Sharon.
Amy Liu Dong says
An easy, and delicious dish to make for tonight's dinner.
My husband will def love this!
Amy Casey says
I'm so glad! Enjoy 🙂
Tammy says
Your photos are mouthwatering! I love chicken piccata so this is right up my alley. Definitely need to make this next time I have cutlets.
Amy Casey says
Thank you Tammy!
Leslie says
I was so excited when I saw this recipe was breaded! This is absolutely heavenly!
Amy Casey says
Thanks Leslie!
Jessica says
This looks like a restaurant dish! And yet, one pan...rejoice! This is going on the menu this weekend for sure. Thanks for the cooking tips on the best wine as well 🙂
Amy Casey says
You are so welcome Jessica! I hope you enjoy my recipe.
Andrea says
I love one pan meals! They are so quick and easy, and my family absolutely loves this recipe.
Amy Casey says
Aren't one pan recipes the best?! So glad your family enjoyed my recipe.
Helene says
We love lemon, so, happy I found this recipe. The sauce adds everything. And a dinner made in one pan, in 30 minutes, love that.
Amy Casey says
Thanks Helene! This one is a favorite of my personal chef client families.
Nancy says
My bf loved your recipe and he's not usually a big fan of chicken. He requested I make it again for him.
Amy Casey says
That is awesome Nancy! I'm so glad your BF enjoyed my recipe 🙂
Jamie Demski says
The chicken came out nice and moist, but we really didn’t like the flavor. The kids thought it was too much of a lemon flavor and I didn’t care for the wine flavor. The sauce didn’t thicken like I thought it should. Overall not a fan of the recipe but it was easy to make.
Amy Casey says
Thanks for your comment Jamie. I am glad that your chicken came out nice and moist, and the recipe was easy to make. This recipe is a favorite of my clients who LOVE lemons so it is a lemony wine sauce.