Chicken Breasts with Lemon are a simple yet flavorful dinner that’s perfect for busy weeknights. Juicy, pan-seared chicken is simmered in a rich, buttery lemon garlic sauce with fresh thyme and shallots that bring out even more flavor. This is an easy one-pan chicken recipe that feels restaurant-worthy but comes together fast! If you love lemon, try my Lemon Chicken Pasta or Lemon Chicken Orzo Soup next!
Ingredients & Substitutions
- Chicken: I use chicken breasts in this recipe, but chicken thighs or tenders work just as well. Just adjust the cook time as needed.
- Seasoned Flour Mixture: The seasoned flour coating, made with flour, salt, pepper, garlic powder, and paprika, creates a golden, crispy crust on the chicken. It also locks in moisture and adds extra flavor to every bite.
- Thyme: Fresh thyme sprigs add a fragrant, herbal note that brightens the sauce. If you don’t have fresh thyme, use about 1 teaspoon dried thyme (since dried herbs are more concentrated).
- Lemon: We can’t have lemon chicken without plenty of lemon flavor, so I made sure to add just the right amount! The sauce gets brightness from both lemon zest and freshly squeezed lemon juice, and I finish it off with lemon slices for a little extra zing.
- Rice: To soak up all of that deliciously tangy sauce, I serve the lemon chicken with fluffy white rice.
What Are the Best Substitutes for Fresh Thyme in this Chicken Recipe?
If you don’t have fresh thyme or aren’t a fan of its flavor (I know a few people who just don’t like it), no worries! You can use about 1 teaspoon of dried thyme instead, since dried herbs are more concentrated. Fresh rosemary sprigs or fresh oregano leaves also make great substitutes. Try about 4 small rosemary sprigs or 1 teaspoon of chopped oregano leaves.
How To Dredge and Pan-Sear Chicken Breasts Perfectly?
Coat the chicken evenly in the seasoned flour, shaking off any excess to prevent a thick coating. Heat up some olive oil until it’s nice and shimmering, then add the chicken without crowding the pan. Let it cook undisturbed for about 5–6 minutes until it’s golden and crispy, then flip and cook another 5–7 minutes until it’s done. This way, you get a tasty crust and juicy chicken every time.
What To Serve With Chicken Breasts with Lemon
I love pairing lemon chicken with simple sides that soak up all that tangy, buttery sauce. Fluffy white rice is my favorite. But buttery mashed potatoes, skins-on mashed potatoes, or roasted vegetables like asparagus or parmesan green beans are great, too. For a fresh, crisp contrast, a classic wedge salad with crunchy lettuce and creamy dressing is the perfect match.
How To Store Lemon Chicken
To keep lemon chicken breasts fresh, store them in an airtight container in the refrigerator for up to 3–4 days. I love using leftover lemon chicken in a fresh lettuce salad! It’s an easy way to make a light, satisfying meal!
Can I Freeze Chicken Breasts with Lemon?
Absolutely! Lemon chicken breasts freeze well. Place cooked chicken in an airtight, freezer-safe container or bag and freeze for up to 2–3 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently to keep the chicken tender and flavorful.
Chicken Breasts with Lemon
Ingredients
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 3 boneless skinless chicken breasts, pounded to an even thickness
- 2 tablespoons extra virgin olive oil
- 4 sprigs fresh thyme
- 1 small shallot, finely diced
- 2 teaspoons garlic, minced
- 2 teaspoons lemon zest
- 3 tablespoons lemon juice, from about 1 lemon
- ¾ cup (6 ounces / 180 g) chicken broth
- 2 tablespoons unsalted butter
- 1 small lemon, thinly sliced
- cooked white rice, for serving
Instructions
- In a shallow bowl, combine flour, salt, pepper, garlic powder, and paprika. Stir with a fork or small whisk to blend evenly.
- Dredge each chicken breast in the seasoned flour mixture until fully coated, shaking off the excess. Set aside on a plate.
- To a large 12-inch skillet over medium heat, add olive oil. Once hot and shimmering, add the chicken in a single layer. (Depending on the size of the chicken breasts, you may need to work in batches.) Cook, uncovered, for 5 to 6 minutes, until golden brown. Flip and continue cooking for another 5 to 7 minutes, or until golden and the internal temperature reaches 165°F. Transfer the cooked chicken to a plate and loosely tent with aluminum foil.
- Carefully discard all but 1 tablespoon of oil from the skillet and reduce heat to medium-low.
- Add fresh thyme sprigs, diced shallot, and minced garlic. Cook for 1 minute, stirring often.
- Add lemon zest, lemon juice, and chicken broth to the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
- Let the mixture simmer for 2 to 3 minutes. Then, stir in the butter until melted and the sauce becomes glossy and slightly thickened.
- Add the lemon slices to the skillet and let them warm through and slightly soften for 1–2 minutes.
- Return the chicken to the pan, along with any juices. Spoon the sauce over the chicken and let it simmer for 1 more minute to reheat.
- Serve the chicken over cooked white rice with sauce spooned on top.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
This chicken is tender and flavorful! The lemon sauce is the perfect balance of tangy and buttery.
Elizabeth
This was really fresh-tasting, and I loved it over rice.
Stephanie
This recipe seems easy to follow, and the entire dish was full of flavor.
Bella
I am not a thyme fan, but it seemed to work in this recipe. I really liked both the chicken and sauce.
