Chicken Breasts in Light Lemon Sauce
Brighten up your dinner table with this zesty and flavorful recipe for Chicken Breasts in Light Lemon Sauce—a perfect balance of richness and refreshment. Tender, golden-browned chicken is lightly dredged in flour for a delicate crust, then simmered in a velvety sauce made with fresh lemon juice, aromatic garlic, and savory chicken broth. Accented with a hint of lemon zest and a sprinkle of fresh parsley, this dish delivers a vibrant burst of citrusy goodness in every bite. Ready in just 30 minutes, this recipe is ideal for busy weeknights yet elegant enough for entertaining. Serve it over fluffy rice or alongside steamed veggies for a light, satisfying meal that will leave everyone asking for seconds. Perfect for lovers of quick chicken recipes, easy skillet dinners, and vibrant lemon flavors!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 pieces garlic cloves, minced
- 1 cup chicken broth
- 0.25 cup lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, gently pound the chicken to an even 1/2-inch thickness.
Season both sides of the chicken breasts with salt and black pepper.
Dredge the chicken lightly in the flour, shaking off any excess.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter to the skillet, allowing it to melt and become bubbly.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, reduce the heat to medium-low and add the remaining 1 tablespoon of butter.
Stir in the minced garlic and cook for 30 seconds, or until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping up any browned bits at the bottom of the skillet with a wooden spoon. Bring to a simmer.
Add the lemon juice and lemon zest to the skillet, stirring to combine. Let the sauce simmer for 2-3 minutes to thicken slightly.
Return the cooked chicken breasts to the skillet, spooning the sauce over them. Cook for an additional 2 minutes to reheat the chicken and allow it to absorb some flavor.
Sprinkle the chopped parsley over the chicken and sauce before serving.
Serve the chicken breasts hot with your choice of sides, such as steamed vegetables or rice, and enjoy!
Nutrition Facts
Calories |
1748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3442 mg | 150% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.3 g | ||
| Protein | 226.6 g | 453% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2245 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
