Lemon Chicken Breasts
A quick and flavorful chicken dish featuring juicy chicken breasts, seared to perfection and finished with a glossy lemon pan sauce.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each)
- 1 teaspoon garlic powder (or 1 clove minced garlic)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/4 cup low-sodium chicken broth or dry white wine
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon fresh parsley, chopped (optional, for garnish)
Seasoning
- to taste salt
- to taste freshly ground black pepper
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder.
Searing
- Heat a large ovenproof skillet over medium-high heat. Add olive oil and let it shimmer.
- Sear the chicken breasts 3–4 minutes per side until golden brown. If they stick, give them another 30 seconds.
- Add the butter and spoon it over the chicken for 30–60 seconds to baste and add flavor.
Finishing
- Transfer the skillet to the preheated oven for 6–10 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the pan from the oven, transfer chicken to a cutting board, and tent loosely with foil to rest for 5 minutes.
Making Sauce
- Return the skillet to the stovetop over medium heat. Add the chicken broth or wine to deglaze, scraping up browned bits.
- Stir in lemon juice and simmer for 1–2 minutes to reduce slightly.
Serving
- Slice the chicken and drizzle the pan sauce over the top. Sprinkle with parsley and serve.
Notes
Refrigerate leftovers within two hours of cooking in an airtight container for 3–4 days. For freezing, place sliced chicken and sauce in a freezer-safe container for up to 3 months.