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Lemon Garlic Chicken Skillet - Bright, Savory, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5–2 pounds boneless, skinless chicken (breasts or thighs; if using breasts, slice horizontally into cutlets for even cooking)
  • 1 teaspoon kosher salt (plus more to taste)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon paprika (optional, for color and warmth)
  • 1/2 teaspoon garlic powder (optional, boosts flavor)
  • 2–3 tablespoons all-purpose flour (light dredge for better browning and a silkier sauce)
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4–5 garlic cloves, minced
  • 1 cup low-sodium chicken broth
  • 1 large lemon (zest and juice; about 2–3 tablespoons juice)
  • 1–2 teaspoons honey (balances acidity; optional but recommended)
  • 1 teaspoon Dijon mustard (adds depth; optional)
  • 1–2 tablespoons capers, drained (optional, for briny pop)
  • Fresh herbs (parsley, thyme, or basil; about 2 tablespoons chopped)
  • Red pepper flakes (optional, a pinch for heat)
  • Lemon slices (optional, for garnish)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice into even cutlets. Season both sides with salt, pepper, paprika, and garlic powder. Lightly dust with flour, shaking off excess.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. When hot, add the chicken in a single layer without crowding.
  3. Sear the chicken: Cook 3–5 minutes per side, depending on thickness, until golden and nearly cooked through. Remove to a plate and tent loosely with foil.
  4. Sauté the garlic: Reduce heat to medium. Add butter to the skillet. When melted, add minced garlic. Stir for 30–45 seconds until fragrant, not browned.
  5. Build the sauce: Pour in chicken broth, scraping up any browned bits with a wooden spoon. Add lemon zest, lemon juice, honey, Dijon, and capers if using. Simmer 2–3 minutes to reduce slightly.
  6. Return the chicken: Nestle the chicken back into the sauce. Spoon sauce over the top and simmer 3–5 minutes, until the chicken is cooked through and the sauce lightly thickens.
  7. Finish with herbs: Stir in chopped parsley or thyme. Taste and adjust salt, pepper, and lemon to your liking. Add a pinch of red pepper flakes if you want heat.
  8. Serve: Garnish with lemon slices and more herbs. Spoon the sauce over the chicken and serve hot with rice, mashed potatoes, roasted vegetables, or a simple green salad.