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Chicken Breasts with Lemon in a black skillet on a wooden table from overhead.
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Chicken Breasts with Lemon

Enjoy a delightful dinner with Chicken Breasts with Lemon in a buttery lemon garlic sauce, perfect for quick weeknight meals!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dinner, Main Course
Keyword: Lemon Chicken Breasts
Servings: 3 chicken breasts
Calories: 574kcal
Author: Amanda Rettke--iamhomesteader.com

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.

Nutrition

Serving: 1chicken breast (without rice) | Calories: 574kcal