Thin chicken cutlets, a golden crust, and a lemon butter sauce: this is the kind of dinner that makes a regular Tuesday feel nicer.
The chicken is pounded thin so it cooks quickly and stays tender, then dredged in flour and seared until golden. A quick sauce of butter, garlic, and fresh lemon goes in the same skillet, and everything finishes in the oven. A few minutes under the broiler give the lemon slices and chicken a little color.
It looks like a restaurant dish, but it’s one skillet and a short list of ingredients you probably already have.
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts, sliced into thin cutlets
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 to 3 tablespoons oil (avocado or extra-virgin olive)
- ½ cup all-purpose flour, for dredging
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 lemon, cut into thin rounds
- ¼ cup freshly squeezed lemon juice
- Fresh parsley, roughly chopped, for serving
How to Make Lemon Butter Chicken
1. Flatten and Season the Chicken
Preheat the oven to 350°F. For easy cleanup, put the chicken in a zip bag. Use a meat mallet to flatten each piece to an even thickness.
Pat the chicken dry, then season with the salt and pepper.
2. Dredge and Sear
Lightly coat each cutlet in flour and shake off the excess.
Warm a large oven-safe skillet over medium heat with 1 tablespoon of the oil. Working in batches, sear the chicken for 3 to 4 minutes per side, until golden. Move it to a dish and repeat with the rest, adding more oil as needed.
3. Make the Lemon Butter
Reduce the heat to medium-low. Add the butter, then the garlic, and stir for 30 seconds.
Add the lemon slices and lemon juice and cook for 2 to 3 minutes, turning the lemon slices occasionally.
4. Add the Chicken and Lemon Back
Push the lemon slices to the side and return the chicken to the skillet. Lay the lemon slices on top and season with another pinch of salt and pepper.
5. Bake and Serve
Bake at 350°F for 10 to 15 minutes. Turn on the broiler for the last few minutes to give the top a golden color.
Garnish with chopped parsley and serve right away while it’s warm.
Tips for the Best Lemon Butter Chicken
Pound the chicken to an even thickness. Thin, even cutlets cook at the same speed, so none of them dry out.
Pat the chicken dry before you season and flour it. A dry surface sears and browns much better.
Shake off the extra flour. A light coat gives you a golden crust without a pasty layer.
Work in batches. Crowding the skillet makes the chicken steam instead of sear.
Use freshly squeezed lemon juice for the best flavor.
Check that the thickest part of the chicken reaches 165°F (74°C) before serving.
Make sure your skillet, including the handle, is oven-safe before it goes in the oven or under the broiler.
Can I Skip the Broiler?
Yes. The chicken is cooked through in the oven. The broiler just adds a little color to the top and the lemon slices, so watch it closely if you use it.
What Should I Serve With It?
It goes well with mashed potatoes, rice, or pasta to catch the lemon butter sauce. Steamed or roasted vegetables or a simple green salad make it a full meal.
How to Store Leftovers
Keep leftovers covered in the refrigerator for up to 3 days. Reheat gently in a covered skillet or in the oven with a splash of water so the chicken doesn’t dry out.
Lemon Butter Chicken Recipe
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts, sliced into thin cutlets
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 to 3 tablespoons oil (avocado or extra-virgin olive)
- ½ cup all-purpose flour, for dredging
- 4 tablespoons butter
- 4 garlic cloves, minced
- 1 lemon, cut into thin rounds
- ¼ cup freshly squeezed lemon juice
- Fresh parsley, roughly chopped, for serving
Instructions
- Preheat the oven to 350°F. Place the chicken in a zip bag and use a meat mallet to flatten each piece to an even thickness. Pat dry, then season with the salt and pepper.
- Lightly coat each cutlet in flour and shake off the excess.
- Warm a large oven-safe skillet over medium heat with 1 tablespoon of the oil. Working in batches, sear the chicken for 3 to 4 minutes per side, until golden. Transfer to a dish and repeat with the remaining pieces, adding more oil as needed.
- Reduce the heat to medium-low. Add the butter, then the garlic, and stir for 30 seconds.
- Add the lemon slices and lemon juice and cook for 2 to 3 minutes, turning the lemon slices occasionally.
- Push the lemon slices to the side and return the chicken to the skillet. Lay the lemon slices on top and season with a pinch of salt and pepper.
- Bake at 350°F for 10 to 15 minutes, turning the broiler on for the last few minutes to develop a golden color on top.
- Garnish with chopped parsley and serve right away while warm.
Nutrition (Per Serving)
The nutritional information provided is calculated as a general estimate per serving and may vary depending on the specific ingredients, brands, portion sizes, and preparation methods used. This information is intended for general guidance only.
| Nutrient | Per serving |
| Calories | 457 |
| Fat | 24.6 g |
| Carbohydrates | 15.8 g |
| Fiber | 1.1 g |
| Protein | 42 g |