Bright Lemon Garlic Chicken Recipe
Juicy pan-seared chicken cutlets in a bright, zesty lemon garlic butter sauce. Ready in 30 minutes with simple pantry ingredients — perfect for weeknight dinners.
Equipment
- Large Skillet
- Instant-Read Thermometer
- Cutting Board
Ingredients
Chicken
- 2 large boneless skinless chicken breasts sliced into cutlets (about 700g / 1.5 lb total)
- salt and black pepper to taste
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 2 tbsp olive oil
Lemon Garlic Sauce
- 3 tbsp unsalted butter
- 5 garlic cloves minced
- 1/2 cup chicken broth or dry white wine
- 3 tbsp fresh lemon juice about 1 large lemon
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes optional
- 2 tbsp fresh parsley chopped, to serve
- lemon slices to garnish
Instructions
- Slice each chicken breast horizontally through the middle to create 2 thin, even cutlets (4 total). Pat completely dry with paper towels. Season both sides with salt, pepper, Italian seasoning, and garlic powder.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken cutlets in a single layer and sear for 3–4 minutes per side without moving, until deep golden brown and cooked through (internal temp 74°C / 165°F). Transfer to a plate and tent loosely with foil.
- Reduce heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for 60 seconds, stirring constantly, until fragrant and just turning golden.
- Pour in the chicken broth and scrape up all the browned bits from the bottom of the pan. Add the lemon juice, lemon zest, and red pepper flakes. Simmer for 2–3 minutes until slightly reduced.
- Return the chicken cutlets to the skillet. Spoon the sauce over the top and simmer together for 1–2 minutes. Scatter over fresh parsley, garnish with lemon slices, and serve immediately with extra sauce spooned over each plate.
Notes
Chicken thighs: Swap in boneless skinless thighs — cook 5–6 minutes per side.
White wine: Replace chicken broth with dry white wine for a richer, more restaurant-style sauce.
Creamy version: Stir in 3–4 tbsp double cream after the broth reduces.
Storage: Keeps in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth.
Key tip: Don't move the chicken while it sears — let it release naturally for a perfect golden crust.