Pan-Seared Lemon Chicken – Bright, Zesty, and Juicy Every Time

Ready to brighten up your dinner routine? This pan-seared lemon chicken delivers juicy, golden-brown chicken with a tangy citrus kick that dances on your taste buds. Whether you’re cooking for a crowd or just for yourself, this recipe is simple, satisfying, and slightly addictive.

Why This Recipe Works

• Juicy Chicken Every Time: By pounding the chicken to an even thickness, it sears evenly without drying out.
• Flavor Packed: Lemon juice, zest, garlic, and butter create a bright, tangy, and slightly savory sauce that clings beautifully to the chicken.
• Quick and Efficient: Pan-searing chicken on the stovetop takes just 15 minutes, making it perfect for weeknight dinners.
• Simple Ingredients, Big Flavor: You don’t need fancy herbs or pantry staples; the magic comes from the perfect balance of lemon, butter, and garlic.
• Versatile Base Recipe: Once mastered, this technique can be adapted with different herbs, spices, or sauces for endless variations.

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1/4 cup fresh lemon juice (about 1–2 lemons)
• Zest of 1 lemon
• 1/2 cup low-sodium chicken broth
• 2 tablespoons fresh parsley, chopped

Equipment Needed

• Large skillet (preferably non-stick or stainless steel)
• Meat mallet or rolling pin (for pounding chicken)
• Zester or microplane
• Measuring cups and spoons
• Tongs or spatula
• Small bowl

Instructions

Step 1: Prepare the Chicken

Start by pounding your chicken breasts to an even 1/2-inch thickness using a meat mallet or rolling pin. This ensures each piece cooks at the same rate, preventing dry edges. Season both sides generously with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon paprika. Let the chicken sit for 5–10 minutes at room temperature. This resting period allows the seasoning to absorb, giving the chicken more flavor during cooking.

Step 2: Heat the Skillet

Place a large skillet over medium-high heat and add 2 tablespoons of olive oil. Let the skillet get hot—this usually takes 2–3 minutes. You want the oil to shimmer but not smoke. The hot skillet is essential for achieving a golden-brown crust on the chicken. Pro tip: Avoid overcrowding the pan, or the chicken will steam instead of sear. Work in batches if necessary to maintain that perfect caramelized exterior.

Step 3: Sear the Chicken

Add the chicken breasts to the hot skillet. Sear for 4–5 minutes on each side, or until golden brown. Avoid flipping too early; a natural crust will release easily when it’s ready. During the last minute of cooking, add 1 tablespoon of butter and spoon it over the chicken for extra richness. Once done, transfer the chicken to a plate and loosely cover with foil to keep warm while you make the sauce.

Step 4: Make the Lemon Garlic Sauce

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Add 4 cloves of minced garlic and sauté for about 30 seconds, just until fragrant—don’t burn it. Pour in 1/4 cup fresh lemon juice and 1/2 cup chicken broth, scraping the bottom of the pan to loosen browned bits. Stir in the lemon zest. Simmer for 3–4 minutes until the sauce slightly thickens. Tip: Taste the sauce and adjust with more lemon juice if you like a tangier flavor.

Step 5: Combine and Serve

Return the seared chicken to the skillet, spooning the sauce over each piece. Let the chicken simmer in the sauce for 2–3 minutes to absorb flavors. Sprinkle with 2 tablespoons of freshly chopped parsley for a burst of color and freshness. Transfer to plates and serve immediately. Pair with rice, roasted vegetables, or a fresh salad for a complete meal.

Step 6: Optional Finishing Touches

For an extra layer of flavor, drizzle 1 teaspoon of honey over the chicken before serving, which complements the tang of the lemon. If you want a slightly thicker sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir into the sauce during the last minute of simmering. This will create a luscious coating perfect for spooning over mashed potatoes or pasta.

Tips and Tricks

• Even Thickness Matters: Pounding chicken to the same thickness ensures it cooks evenly. Uneven chicken often leads to dry spots or undercooked centers.
• Temperature Check: Always let your skillet get hot before adding the chicken. This helps achieve a golden sear without sticking.
• Butter vs. Oil: Starting with olive oil prevents the butter from burning. Then adding butter later gives flavor and richness without smoke.
• Lemon Juice Timing: Adding lemon juice too early can make the sauce bitter. Wait until the last 3–4 minutes of cooking to preserve bright flavor.
• Make Ahead Tip: You can marinate the chicken with lemon juice, zest, and garlic for up to 2 hours. This adds flavor but avoid overnight, as the acid will break down the meat too much.
• Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat or in the microwave to avoid drying out the chicken.
• Extra Zest: If you love citrus, add a few thin lemon slices to the pan while simmering for a decorative, flavorful touch.
• Pan Deglazing Tip: Scraping the browned bits off the pan is essential—they hold tons of flavor and turn your sauce from good to restaurant-quality.

Recipe Variations

• Herb-Infused: Add 1 teaspoon of fresh thyme or rosemary to the sauce for a fragrant twist.
• Creamy Version: Stir in 1/4 cup heavy cream during the last minute of simmering for a creamy lemon sauce.
• Spicy Kick: Sprinkle 1/4 teaspoon crushed red pepper flakes into the sauce for a gentle heat that complements the lemon.
• Chicken Thighs: Substitute boneless skinless chicken thighs for breasts for a juicier, more flavorful version. Adjust searing time to 6–7 minutes per side.
• Garlic Lovers: Increase garlic to 6 cloves if you want that extra punch; sauté lightly to prevent bitterness.

Frequently Asked Questions

Q1: Can I make this recipe gluten-free?
Absolutely! The recipe as written is naturally gluten-free. Ensure that your chicken broth is labeled gluten-free, as some brands contain wheat-based thickeners. Everything else—chicken, butter, lemon juice, and garlic—is naturally gluten-free. For extra caution, double-check that paprika and seasonings do not contain any fillers.

Q2: Can I use frozen chicken?
Yes, but make sure the chicken is fully thawed before cooking. Frozen or partially frozen chicken will release water, preventing a proper sear and leaving the sauce watery. Thaw overnight in the refrigerator or under cold running water, then pat dry thoroughly with paper towels before seasoning.

Q3: How do I prevent chicken from drying out?
Pound chicken evenly, preheat the skillet, and avoid overcooking. Using a combination of oil and butter helps achieve a golden crust while retaining moisture. Resting the chicken for a few minutes after searing allows juices to redistribute, keeping it tender and juicy.

Q4: Can I double this recipe?
Yes, but use a larger skillet or cook in batches. Overcrowding the pan lowers the temperature and will cause steaming rather than searing. Keep cooked chicken warm in a low oven (around 200°F) while finishing the sauce.

Q5: What sides pair well with this chicken?
Rice, quinoa, roasted potatoes, steamed asparagus, or a crisp salad all complement the tangy lemon sauce. You can also drizzle the sauce over pasta for a quick weeknight dinner that feels gourmet.

Summary

Pan-seared lemon chicken is a weeknight hero: juicy, flavorful, and surprisingly quick. With a zesty lemon-garlic sauce, golden-brown sear, and a few simple tricks, you can transform ordinary chicken into a restaurant-worthy dish.

Pan-Seared Lemon Chicken – Bright, Zesty, and Juicy Every Time

Recipe by Joseph Hudson

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

300

kcal

Ingredients

• 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• 1/2 tsp paprika

• 2 tbsp olive oil

• 3 tbsp unsalted butter, divided

• 4 cloves garlic, minced

• 1/4 cup fresh lemon juice

• Zest of 1 lemon

• 1/2 cup low-sodium chicken broth

• 2 tbsp fresh parsley, chopped

Directions

• Pound chicken evenly and season with salt, pepper, and paprika. Let rest 5–10 minutes.
• Heat skillet over medium-high heat with olive oil until shimmering.
• Sear chicken 4–5 minutes per side until golden; add 1 tbsp butter near end.
• Reduce heat to medium; add remaining butter and garlic, sauté 30 sec.
• Add lemon juice, chicken broth, and zest; simmer 3–4 minutes.
• Return chicken to pan; simmer 2–3 minutes; sprinkle parsley and serve.
• Optional: drizzle honey or thicken sauce with cornstarch slurry.

Joseph Hudson

Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.