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Lemon Butter Chicken Skillet - Bright, Buttery, and Ready in One Pan

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 small boneless, skinless chicken breasts (or 6–8 boneless thighs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika (optional, for color)
  • 2 tablespoons all-purpose flour (for light dredging)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 1 cup low-sodium chicken broth
  • Zest of 1 lemon
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1/3 cup heavy cream (optional for a richer sauce)
  • 2 tablespoons capers, drained (optional but recommended)
  • 1–2 tablespoons fresh parsley, chopped
  • Lemon slices, for garnish (optional)

Method
 

  1. Pound and season the chicken: If using breasts, lightly pound to an even thickness, about 1/2 inch. Pat dry. Season both sides with salt, pepper, garlic powder, and paprika.
  2. Dredge lightly: Sprinkle the flour on a plate. Lightly coat each piece, shaking off excess. This helps with browning and gives the sauce a little body.
  3. Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
  4. Sauté the garlic: Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the garlic and cook 30 seconds until fragrant. Avoid browning.
  5. Build the sauce: Pour in the chicken broth, scraping up browned bits. Add lemon zest and lemon juice. Simmer 2–3 minutes to slightly reduce.
  6. Make it silky: Stir in heavy cream if using, and add capers. Simmer 1–2 minutes until the sauce lightly thickens. Taste and adjust seasoning.
  7. Return the chicken: Nestle the chicken back into the pan and spoon sauce over the top. Simmer 1–2 minutes to warm through.
  8. Finish and serve: Sprinkle with fresh parsley and garnish with lemon slices. Serve with rice, mashed potatoes, pasta, or crusty bread.