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Easy One-Pan Lemon Garlic Butter Chicken

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Tender chicken breasts seared golden brown, then simmered in a rich, glossy lemon garlic butter sauce — all made in a single skillet in under 30 minutes. This is the kind of recipe you don’t need to think twice about; you just make it, and it works.

Ingredients

Scale
  • 1.5 lbs (about 680g) boneless, skinless chicken breasts
  • 4 tablespoons (56g) unsalted butter
  • 5 cloves garlic, minced
  • 1 large lemon (zest and juice)
  • ½ cup (120ml) low-sodium chicken broth
  • 2 tablespoons (16g) all-purpose flour
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, paprika, and dried thyme. Let them sit at room temperature for about 10 minutes.
  2. Zest the entire lemon (about 1 teaspoon zest), then juice it (about 2-3 tablespoons juice). Set both aside separately.
  3. Peel and finely mince 5 cloves of garlic.
  4. In a small bowl, whisk the chicken broth with 2 tablespoons of all-purpose flour until completely smooth. Set aside.
  5. Place a large skillet (12-inch, preferably stainless steel or cast iron) over medium-high heat and add 1 tablespoon olive oil. Heat until the oil shimmers, about 2 minutes.
  6. Carefully place the seasoned chicken breasts in the hot pan. Sear without moving for 4-5 minutes, until deep golden brown. Flip and cook for another 3-4 minutes. Transfer chicken to a plate and set aside.
  7. Reduce heat to medium-low. Add 4 tablespoons unsalted butter to the same pan. Let it melt, scraping up any browned bits from the bottom.
  8. Add the minced garlic and stir constantly for 30-45 seconds, until fragrant but not brown.
  9. Pour in the lemon juice and stir. Let it bubble for about 30 seconds, then pour in the flour-broth mixture while whisking continuously. Add the lemon zest. Keep whisking until the sauce thickens, about 2-3 minutes.
  10. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Reduce heat to low, cover, and cook for 8-10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
  11. Remove from heat. Let the chicken rest in the sauce for 5 minutes. Garnish with fresh parsley and serve immediately.

Notes

Don’t crowd the pan — cook chicken in batches if needed. Let chicken come to room temperature before cooking for even searing. Watch garlic carefully to prevent burning. Use an instant-read thermometer for perfectly cooked chicken. Taste sauce before serving and adjust seasoning. For a creamy version, stir in ¼ cup heavy cream after adding broth. For spicy version, add ½ teaspoon red pepper flakes with garlic. Leftovers keep in the refrigerator for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: one-pan chicken, lemon garlic butter chicken, easy chicken dinner, weeknight chicken, skillet chicken, 30-minute meal

Find it online: https://milaspoon.com/easy-one-pan-lemon-garlic-butter-chicken/