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, wine and butter sauce adds delicious flavor to the lightly battered and sauteed chicken.
The easy lemon chicken skillet dinner is sure to be a favorite of yours. My personal chef clients just love this chicken dish.
The recipe starts off with with slicing boneless skinless chicken breasts into thin cutlets. I've got an easy video on how to do this. Next dredge the chicken pieces in seasoned flour and sauté in butter and olive oil. Then make an simple and delicious lemon butter sauce to coat the chicken with.
It 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 boneless 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 and substitutions
Gather just a few 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, skinless chicken thighs are also options.
- all purpose flour ~ Use a gluten free flour blend to make the dish gluten free.
- kosher salt
- freshly ground black pepper
- large eggs
- olive oil
- salted butter
- white wine ~ Use a wine you enjoy drinking. Chardonnay, Sauvignon Blanc, and Pinot Grigio are my 3 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.
recipe instructions
Combine the simple ingredients using everyday kitchen tools to make this delicious recipe. This is a brief overview of the recipe. Scroll to the recipe card for the complete directions. And my video includes step by step instructions.
- Slice chicken ~ Slice chicken breasts into thin cutlets.
- Dredge chicken ~ Coat chicken is seasoned flour and beaten egg.
- Sauté chicken ~ Cook the coated chicken over medium heat in a combination of olive oil and salted butter until golden brown.
- Make the lemon sauce ~ Whisk together salted butter, all purpose flour, white wine, reduced sodium chicken stock, and lemon juice.
- 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.
recommended equipment
Having the right equipment can make cooking and baking a breeze. I recommend the following kitchen utensils and equipment for this recipe.
- Cutting boards
- Chef knife
- Metal measuring spoons
- Measuring cups
- 9 inch glass pie plate - 2
- Large sauté pan
- Spatula
- Digital thermometer
expert cooking tips
- 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.
FAQs
To ensure juicy and flavorful lemon chicken, don't overcook the chicken. The thin chicken cutlets cook quickly. When in doubt use a digital thermometer to check for doneness. The internal temperature of perfectly juicy chicken is 165 degrees F.
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 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.
Try these side dishes too.
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
Did you make my lemon chicken recipe? I’d love hearing from you. Be sure to leave a comment. Or give this recipe a rating. I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories. I love seeing all your creations.
Also check out my YouTube, Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.
recipe
Easy One Pan Lemon Chicken Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This 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, wine and butter sauce adds delicious flavor to the lightly battered and sauteed chicken. And as an added bonus, this chicken dish is ready in 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/2 cup all purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 large eggs
- 1 tablespoon olive oil
- 3 tablespoons salted butter, divided
- 1/2 cup white wine
- 1/2 cup reduced sodium chicken stock
- 3 tablespoons lemon juice
- 1/2 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.
- Carefully wipe out the sauté pan with a few paper towels and return to the stovetop over medium low to medium heat.
- 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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: entrée
- Method: cook on stove top
- Cuisine: American
Nutrition
- Serving Size: 2 pieces for chicken
- Calories: 429
- Sugar: 1.1 g
- Sodium: 902 mg
- Fat: 17.8 g
- Saturated Fat: 6.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5.2 g
- Fiber: 0.5 g
- Protein: 56.3 g
- Cholesterol: 246 g
Jamie Demski
The chicken came out nice and moist, but we really didnāt like the flavor. The kids thought it was too much of a lemon flavor and I didnāt care for the wine flavor. The sauce didnāt thicken like I thought it should. Overall not a fan of the recipe but it was easy to make.
Amy Casey
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.
Nancy
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
That is awesome Nancy! I'm so glad your BF enjoyed my recipe š
Helene
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
Thanks Helene! This one is a favorite of my personal chef client families.
Andrea
I love one pan meals! They are so quick and easy, and my family absolutely loves this recipe.
Amy Casey
Aren't one pan recipes the best?! So glad your family enjoyed my recipe.
Jessica
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 š
Amy Casey
You are so welcome Jessica! I hope you enjoy my recipe.
Leslie
I was so excited when I saw this recipe was breaded! This is absolutely heavenly!
Amy Casey
Thanks Leslie!
Tammy
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
Thank you Tammy!
Amy Liu Dong
An easy, and delicious dish to make for tonight's dinner.
My husband will def love this!
Amy Casey
I'm so glad! Enjoy š
Sharon
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
My clients love this recipe too Sharon.
Erin
I just had to try this! It really hit the spot. Way easier than I expected, too! Thanks so much.
Amy Casey
Thanks for your comment Erin. So glad you enjoyed my recipe.
LaKita
This lemon chicken is so flavorful and amazing! It was so simple to make and came together in minutes.
Amy Casey
I'm glad you enjoyed my recipe LaKita.
Chris Cashman Rothweiler
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
That is awesome Chris! So glad you enjoy my recipe. š
Veniesta
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
Thank you so much Veniesta! What a great grandmother you are š
Joani
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
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.