Pan Fried Chicken with Garlic and Lemon
Elevate your weeknight dinners with this quick and flavorful Pan Fried Chicken with Garlic and Lemon recipe. Featuring tender, golden-brown chicken breasts perfectly seared in olive oil, this dish boasts a luscious garlic and butter-infused sauce brightened with fresh lemon juice and zest. The key to its irresistible flavor lies in deglazing the skillet with chicken broth, creating a rich, tangy glaze that clings to the chicken. Ready in just 30 minutes, this one-pan recipe is simple, elegant, and perfect for busy nights or casual entertaining. Serve it with your favorite sides—like steamed veggies or fluffy rice—and finish with a sprinkle of fresh parsley for a beautiful final touch. Great for fans of Mediterranean-inspired meals, this recipe delivers a delightful balance of zesty and savory flavors in every bite.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic cloves
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 0.5 cup chicken broth
- 2 tablespoons parsley (optional, for garnish)
Instructions
Place the chicken breasts on a clean cutting board. If they are uneven in thickness, pound them lightly with a meat mallet to ensure even cooking.
Season both sides of the chicken breasts with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on one side until golden brown. Flip the chicken over and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter.
Once the butter has melted, add the minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Stir in the chicken broth, fresh lemon juice, and lemon zest, scraping the bottom of the skillet with a wooden spoon to deglaze and incorporate the browned bits for extra flavor.
Let the sauce simmer for 3-4 minutes to reduce slightly.
Return the cooked chicken breasts to the skillet and spoon the sauce over the top. Let them cook together for 2-3 minutes to absorb the flavors.
Remove the skillet from heat and garnish with freshly chopped parsley, if desired. Serve warm with a side of your choice, such as vegetables or rice.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 685 mg | 30% | |
| Total Carbohydrate | 2.4 g | 1% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.5 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 33 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 507 mg | 11% | |
*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.
