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Simple Lemon Chicken Breast: An Easy Weeknight Dinner
Youssef Hb

Simple Lemon Chicken Breast

Master the art of the perfect weeknight meal with these tender, pan-seared lemon chicken cutlets. Dredged in a light flour coating for a golden crust and finished in a bright, buttery citrus pan sauce, this dish is the ultimate elevated comfort food. It is quick, easy, and family-friendly, ensuring a succulent and restaurant-quality result every time you cook it.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: DINNER
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts, sliced into cutlets
  • Salt and pepper to taste
  • 1/4 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 tablespoon olive oil
  • 3 tablespoons butter, divided
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 lemon, zested
  • Fresh parsley for garnish

Method
 

  1. Slice chicken breasts horizontally to create thin, even cutlets.
  2. Season both sides of the chicken with salt, pepper, and garlic powder.
  3. Dredge each chicken piece in flour until lightly coated, shaking off excess.
  4. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
  5. Sear chicken for 3-4 minutes per side until golden brown and cooked through; remove and set aside.
  6. In the same skillet, pour in chicken broth to deglaze, scraping up browned bits.
  7. Stir in remaining 2 tablespoons of butter, lemon juice, and lemon zest until emulsified.
  8. Return chicken to the skillet to coat with the sauce.
  9. Serve warm, garnished with fresh parsley.

Notes

Ensure you slice the chicken evenly to guarantee consistent cooking times. Use a high-quality sea salt to enhance the natural flavors of the chicken and lemon. Serve alongside roasted seasonal vegetables or your favorite pasta for a complete, balanced meal.