Crispy Pan-Seared Lemon Garlic Chicken Breast
If you are looking for a quick, high-protein weeknight dinner that delivers restaurant-quality flavor in under 25 minutes, this Crispy Pan-Seared Lemon Garlic Chicken Breast is your new go-to.
Golden and crispy on the outside, tender and juicy on the inside, these chicken breasts are coated in a rich, velvety lemon butter pan sauce infused with fresh garlic and herbs. Made entirely in one skillet, it is naturally low-carb, gluten-free, and ideal for busy weeknights or meal prep.
Prep & Cook Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: ~340 kcal per serving
Ingredients
For the Chicken:
- Boneless, skinless chicken breasts: 1.5 lbs (2 large breasts, halved horizontally into 4 cutlets)
- All-purpose flour: 3 tbsp (substitute almond flour or cornstarch for gluten-free)
- Garlic powder: 1 tsp
- Italian seasoning: 1 tsp
- Kosher salt: 1 tsp
- Black pepper: ½ tsp (freshly cracked)
- Olive oil: 1½ tbsp
- Unsalted butter: 1 tbsp (for searing)
For the Lemon Garlic Pan Sauce:
- Garlic: 4 cloves (minced)
- Chicken broth: ½ cup (low sodium)
- Fresh lemon juice: 3 tbsp (approx. 1 medium lemon)
- Lemon zest: 1 tsp
- Unsalted butter: 2 tbsp (cold, cubed)
- Fresh parsley: 2 tbsp (chopped, for garnish)
Step-by-Step Instructions
- Prepare the Chicken CutletsSlice the chicken breasts in half horizontally to create 4 thin, even cutlets. Pat them thoroughly dry with paper towels. (Tip: Moisture prevents a good sear).
- Season and CoatIn a shallow dish, combine the flour, garlic powder, Italian seasoning, salt, and black pepper. Dredge each chicken cutlet in the mixture, shaking off any excess flour.
- Sear to Golden PerfectionHeat the olive oil and 1 tablespoon of butter in a large skillet (cast iron or heavy stainless steel works best) over medium-high heat. Once hot, add the chicken cutlets in a single layer. Cook for 4 to 5 minutes on the first side without moving them, until golden-brown and crispy. Flip and cook for an additional 3 to 4 minutes on the other side until the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent loosely with foil.
- Build the Lemon Garlic SauceTurn the heat down to medium. In the same skillet, add the minced garlic and sauté for 30 to 45 seconds until fragrant, taking care not to burn it. Pour in the chicken broth and fresh lemon juice, using a wooden spoon to scrape up all the flavorful browned bits (fond) stuck to the bottom of the pan.
- Emulsify and ServeLet the liquid simmer for 2 minutes until reduced by half. Remove the pan from heat and stir in the 2 tablespoons of cold butter and lemon zest until melt into a smooth, glossy sauce. Return the chicken and any accumulated juices back to the skillet, spooning the sauce over the top. Garnish with fresh parsley and extra lemon slices.
Pro Tips for Success
- Use Thin Cutlets: Thin, evenly cut cutlets cook quickly and evenly without drying out before achieving a crispy crust.
- Don’t Overcrowd the Pan: Cook in batches if your skillet isn’t large enough. Overcrowding steams the meat instead of searing it.
- Use Fresh Lemon Juice: Bottled lemon juice lacks the bright, clean acidity needed to balance the rich butter pan sauce.
Frequently Asked Questions (FAQs)
How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over low heat with a splash of chicken broth or water to keep the meat from drying out.
Can I make this without flour?
Yes. You can skip the flour dredge entirely for a low-carb/keto option, though the chicken won’t form the same crispy crust and the sauce will be slightly thinner. Alternatively, use tapioca starch or almond flour.
What sides pair well with lemon garlic chicken?
This dish pairs exceptionally well with roasted asparagus, steamed broccoli, garlic mashed potatoes, or over a bed of angel hair pasta or rice to soak up the extra sauce.