Pan fried lemon chicken is a simple dish that brings together crispy, golden chicken cutlets and a bright, tangy lemon sauce. It’s quick enough for busy nights but tastes like you spent more time on it.
This lemon chicken recipe handles uneven cooking, dryness, overly sharp sauce, and watery consistency, guaranteeing juicy meat with a smooth, well-thickened sauce in about 30 minutes.
I’ve run into the usual problems like dry chicken and sauce that’s too sharp or thin. This easy lemon chicken recipe solves those with a few small tricks I picked up over time—you won’t have to worry about uneven cooking or a watery sauce again.
This recipe works well because the chicken cooks evenly and stays juicy, while the sauce gets just thick enough and has a smooth, fresh taste. It only takes about 30 minutes from start to finish, so it’s a great option for weeknights when you want something tasty without fuss.
If you enjoy pan fried dishes, this joins my bruschetta recipe in our weekly rotation.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to all-purpose flour used for coating the chicken breasts before pan frying.
- The recipe suits dairy-free diets only when substituting unsalted butter with equal olive oil amount during cooking.
- This recipe is not vegan because it contains chicken breasts, butter, and chicken broth from animal sources.
- The recipe meets low-carb and keto diets as it contains chicken, lemon, and no added sugars beyond small honey quantity.
- The recipe is nut-free with no ingredients derived from nuts or nut products included in the preparation.
Why You Will Love This Recipe
- Crispy and Tender Texture
Pounding the chicken to an even thickness helps it cook quickly and keeps it juicy inside while the light flour coating crisps up nicely in just a few minutes per side. - Bright, Balanced Flavor
The sauce combines fresh lemon juice and zest with a touch of honey and shallots, which prevents sharp citrus bite and creates a sauce that’s lively without being sour. - Rich Sauce with a Silky Finish
Adding butter at the end and gently thickening the sauce with a cornstarch slurry gives it a glossy texture that clings to the chicken, making each bite flavorful without being greasy. - Easy to Store and Reheat
This pan fried lemon chicken keeps well in the fridge for several days and reheats smoothly on low heat with a little broth added, so leftovers stay moist and don’t dry out.
How To Make Pan Fried Lemon Chicken
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Pan frying
- Cuisine: American
- Diet: Low-carb
Description
A quick and satisfying pan fried lemon chicken recipe that keeps the chicken juicy and the sauce well-balanced.
Ingredients
- 4 boneless, skinless chicken breasts (about 5 ounces each), pounded to 1/3 inch thickness
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided (3 tablespoons + 1 tablespoon)
- 2 tablespoons minced shallots (about 1 small shallot)
- 1/2 teaspoon fresh thyme leaves (or 1 teaspoon chopped fresh thyme)
- 1/2 cup low-sodium chicken broth
- 3 tablespoons fresh lemon juice (about 1 lemon)
- 1 teaspoon fresh lemon zest (from 1 lemon)
- 1 teaspoon mild honey
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water (for thickening)
- 1 1/2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Place each chicken breast between two sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/3 inch. This step is important for even cooking and to keep the edges from drying out.
- Sprinkle both sides of each chicken breast evenly with salt and freshly ground black pepper. Lightly dredge each piece in all-purpose flour, making sure to shake off any excess flour. A thin coating ensures a crisp crust without feeling gummy.
- Heat a 12-inch skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. Allow the butter to melt completely and start to foam – that’s the right temperature for searing. This prevents burning while giving the chicken a golden crust.
- Place the chicken breasts in the pan in a single layer, avoiding overcrowding. Cook for 4 to 5 minutes on the first side without moving them to develop a good sear. Flip and cook the other side for another 4 to 5 minutes, or until the internal temperature reaches 165°F. Using an instant-read thermometer helps avoid overcooking and keeps the chicken juicy. Remove the chicken to a plate and tent lightly with foil to stay warm.
- Turn the heat down to medium. Add minced shallots and fresh thyme leaves to the pan. Stir and cook for 1 to 2 minutes until the shallots soften and become fragrant. Do not let them brown, as this can make the sauce bitter.
- Pour in the chicken broth slowly, scraping the bottom of the pan with a wooden spoon to loosen browned bits (fond). These add layer and savoriness to the sauce.
- Mix in the fresh lemon juice, lemon zest, and honey. Bring the mixture to a gentle simmer to marry the flavors. The honey adds a subtle balance to the brightness of the lemon.
- Whisk the cornstarch slurry once more to ensure it’s smooth, then add it gradually into the simmering sauce. Continue cooking for 1 to 2 minutes until it thickens enough to coat the back of a spoon without running off. This step makes the sauce cling nicely to the chicken without being watery.
- Remove the pan from the heat. Stir in the remaining 3 tablespoons of butter, swirling the pan continuously until it incorporates and the sauce becomes glossy. Return the chicken breasts to the skillet, spoon sauce over each piece, and let them rest off the heat for 1 to 2 minutes so flavors meld. Garnish with chopped fresh parsley before serving.
Notes
- Uniform Chicken Thickness: Pounding to 1/3 inch thickness ensures the chicken cooks evenly and avoids dry patches on thin edges.
- Flour Coating: Shake off excess flour to avoid gummy coating. If gluten is a concern, a gluten-free flour substitute can work as well.
- Temperature Check: Using a thermometer avoids overcooking, which keeps the chicken juicy and tender.
- Shallots and Thyme: These add subtle sweetness and herbal brightness that enrich the sauce beyond just lemon and butter. Fresh thyme can be swapped with dried thyme using half the quantity.
- Honey Balance: Mild honey softens lemon acidity without making the sauce noticeably sweet. Adjust the amount slightly based on your preference.
- Cornstarch Slurry: Adds consistency without needing to reduce the sauce excessively, which helps retain volume and flavor. Stir slurry before adding to avoid lumps.
- Broth Substitutions: Low-sodium chicken broth is ideal to control salt. You can use vegetable broth or water with a pinch of bouillon if needed.
- Butter Finish: Adding butter off the heat ensures a velvety, shiny sauce without separation.
- Reheating Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. Avoid microwaving to maintain sauce texture.
- Side Recommendations: Works well with steamed or roasted vegetables like asparagus or broccoli, cauliflower rice for low-carb, or more hearty options like mashed potatoes, orzo, or buttered noodles.
- Time Saving: Mince shallots ahead or use store-bought minced shallots. If preferred, chicken breasts can be sliced horizontally instead of pounding.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose boneless, skinless pieces around 5 ounces each. Pound them evenly to about a third of an inch thick so they cook uniformly and stay juicy.
- Salt and pepper: Basic seasoning done right is key. Use regular table salt and freshly ground black pepper to bring out the chicken’s natural flavor without overpowering it.
- All-purpose flour: Use it for a light dredge to get a crispy, golden exterior. Shake off excess to prevent clumps and a gummy coating; gluten-free flour works fine if needed.
- Olive oil: Pick a good quality, mild olive oil. It helps brown the chicken nicely without burning and adds a subtle fruity note to the pan fried chicken.
- Unsalted butter: Use it in two parts—some for searing and some to finish the sauce. Starting with unsalted lets you control the salt, and butter adds richness and a smooth mouthfeel.
- Minced shallots: About one small shallot adds a gentle sweetness and depth to the sauce without harshness. Finely mince for quick softening and better flavor release.
- Fresh thyme: Fresh leaves provide a gentle herbal brightness that lifts the lemon chicken. Strip the leaves off the stem and chop lightly for even distribution.
- Low-sodium chicken broth: Use this to deglaze the pan and build the sauce. A low-sodium version lets you control salt levels and adds savory depth without overwhelming the lemon.
- Fresh lemon juice: Always use freshly squeezed for the best acidity and brightness. It balances the richness of butter and broth, essential for that classic lemon chicken zing.
- Fresh lemon zest: Adds fragrant oils that deepen the lemon flavor. Use a microplane or fine grater to avoid bitter pith and get just the flavorful yellow peel.
- Honey: A small spoonful softens the sharpness of the lemon juice. Choose a mild, light honey so it doesn’t make the sauce sweet but rounds out the acidity gently.
- Cornstarch slurry: Mix cornstarch with cold water to thicken the sauce without over-reducing. It gives a nice coating consistency, especially useful if your broth is thinner than expected.
- Fresh parsley: Chopped fresh parsley adds a mild, fresh taste and color at the end. Use it as a garnish to brighten the dish without adding heavy flavors.
Recipe Baking Tips
- If chicken cooks unevenly, pound breasts to 1/3-inch thickness before searing so cutlets finish in 4-5 minutes each side with even doneness.
- If the chicken crust darkens too quickly, lower heat to medium after adding butter and olive oil, then cook for 4 minutes per side to get golden color without burning.
- If sauce is too thin after simmering lemon broth for 3-4 minutes, whisk in 1 tablespoon cornstarch slurry and simmer 1-2 minutes for better coating consistency.
- If lemon flavor feels too sharp, add 1 teaspoon honey when simmering sauce with lemon juice and zest to soften acidity without losing brightness.
- If chicken risks drying out, use instant-read thermometer and remove from pan at 165°F, then let rest under foil 2 minutes to retain juices.
Serving Suggestions
Serve pan fried lemon chicken alongside steamed green beans or roasted Brussels sprouts. Serve with quinoa salad or garlic mashed potatoes to complete the meal.
Add sautéed zucchini or grilled asparagus for extra vegetable variety on the plate. Include roasted sweet potatoes or brown rice for heartier sides.
Use pan fried lemon chicken to top mixed greens for a crisp salad. Add shredded chicken to pasta primavera or toss with warm farro and herbs.
Slice leftover pan fried lemon chicken into wraps with lettuce and hummus. Alternatively, add pieces to lemon chicken stir-fry with bell peppers and snap peas.
Top pan fried lemon chicken with extra lemon wedges or lemon herb vinaigrette. Drizzle with garlic butter sauce or spoon extra pan sauce over the chicken.
Serve with a dollop of Greek yogurt mixed with fresh dill or thyme for a cooling finish. Offer pesto or chimichurri as sauces to complement the lemon notes.
Recipe variations
- You can use boneless skinless chicken thighs instead of breasts for pan fried lemon chicken, adjusting cook time to about 6 minutes per side for even doneness and tenderness.
- Add 1 teaspoon garlic powder along with salt and pepper to season the chicken, enhancing flavor quickly while pan searing in olive oil and butter for a garlic-infused aroma.
- Either fresh minced garlic or garlic powder works well in the lemon sauce, with fresh preferred for a more vibrant taste and powder for easier prep and consistent results.
- If using thinner chicken cutlets, reduce pan frying to 3-4 minutes per side; 4 chicken breasts can serve four people, matching the scaling in the base lemon chicken recipe.
Save This Recipe!
How to Store?
To keep your pan fried lemon chicken fresh and delicious, follow these storage tips:
Room Temperature: Store pan fried chicken in an airtight container at room temperature up to 2 days to maintain texture and flavor.
Refrigeration: Place pan fried lemon chicken in an airtight container in the refrigerator up to 3 days. Reheat gently to keep moisture.
Freezing: Wrap fried lemon chicken in plastic wrap then place in a freezer bag or container for up to 1 month. Thaw overnight in fridge before reheating.
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