Best 5 Skillet Lemon Chicken Breasts Recipes

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Embark on a culinary journey with our skillet lemon chicken breasts, a dish that tantalizes taste buds with its burst of bright citrus flavors and tender, juicy chicken. This easy-to-cook recipe is perfect for busy weeknight dinners or casual weekend gatherings. Savor the delightful combination of lemon, garlic, and herbs that infuse every bite of the chicken, creating a symphony of savory and tangy sensations. Accompany the succulent chicken with a medley of roasted vegetables or a bed of fluffy mashed potatoes for a complete and satisfying meal. In addition to the classic lemon chicken recipe, we offer variations to suit diverse preferences and dietary needs. Explore the tantalizing flavors of our creamy lemon chicken with a luscious sauce that envelops the chicken in a velvety embrace. For a lighter and healthier option, our lemon chicken with asparagus and tomatoes brings together fresh, vibrant ingredients for a guilt-free indulgence. And for those with a penchant for bold flavors, our spicy lemon chicken with chili flakes adds a touch of heat that awakens the senses. Join us in this culinary adventure as we unveil the secrets to creating mouthwatering lemon chicken dishes that will become instant favorites in your kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON BUTTER CHICKEN



Lemon Butter Chicken image

The easiest yet tastiest chicken recipe! Pan seared chicken breasts are coated with a bright, tangy and rich lemon butter sauce that will leave you craving more! Perfect recipe for busy weeknights. Serve with orzo and asparagus to complete the meal.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 10

4 (5 oz) chicken breasts*, (pounded to an even 1/3-inch thickness)
Salt and freshly ground black pepper
1/3 cup all-purpose flour
1 Tbsp olive oil
4 Tbsp unsalted butter, (sliced into 1 Tbsp pieces, divided)
1 1/2 tsp minced garlic
1/2 cup low-sodium chicken broth
3 Tbsp fresh lemon juice
1/2 tsp fresh lemon zest
1 1/2 Tbsp minced fresh parsley ((optional))

Steps:

  • Season both sides of chicken with salt and pepper.
  • Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.
  • Heat 12-inch skillet over medium-high heat.
  • Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts in a single layer.
  • Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.
  • Transfer chicken to a plate while leaving any little bit of excess oil in pan.
  • Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.
  • Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.
  • Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.
  • Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.
  • Recipe source: inspired by my Lemon Butter Salmon

Nutrition Facts : Calories 341 kcal, Carbohydrate 9 g, Protein 32 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 121 mg, Sodium 176 mg, ServingSize 1 serving

SKILLET LEMON CHICKEN BREASTS



Skillet Lemon Chicken Breasts image

This was created after I had to go on a low-fat diet due to gallstones. Cooked on a cast iron skillet, the flavors really mix well and the chicken is very tasty. I can't wait until summer to try it on the BBQ and using it on skewered kabobs.

Provided by Yorkpuddin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 20m

Yield 4

Number Of Ingredients 6

olive oil cooking spray
1 lemon, quartered
4 skinless, boneless chicken breast halves
¼ teaspoon dried cilantro, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon onion salt, or to taste

Steps:

  • Spray a large cast iron skillet with cooking spray and heat over low heat.
  • Poke a fork into each chicken breast about 5 times and place in the hot skillet. Squeeze 1 lemon quarter onto each chicken breast, leaving a little juice in each quarter. Sprinkle each breast with some cilantro, onion salt, and pepper; cook until golden brown, about 7 minutes. Flip, poke holes and repeat the seasoning process again. Cook until no longer pink in the center and the juices run clear, 5 to 7 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 132.2 calories, Carbohydrate 3.1 g, Cholesterol 64.6 mg, Fat 2.9 g, Fiber 1.4 g, Protein 23.9 g, SaturatedFat 0.8 g, Sodium 170.5 mg

LEMON CHICKEN BREASTS



Lemon Chicken Breasts image

Tonight, try Ina Garten's surprisingly easy Lemon Chicken Breasts, infused with the flavors of France's Provence region, from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 10

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
  • Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.
  • Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

LEMON CHICKEN SKILLET



Lemon Chicken Skillet image

This delicious chicken dinner will be on your table in about 30 minutes. Garnish with extra lemon zest on top if you like.

Provided by thedailygourmet

Categories     Main Dishes     Pasta     Chicken

Time 30m

Yield 6

Number Of Ingredients 18

12 ounces gemelli pasta
1 tablespoon olive oil
1 tablespoon butter
1 ½ pounds boneless, skinless chicken breast, cut into 2-inch strips
½ teaspoon Italian seasoning
¼ teaspoon granulated garlic
¼ teaspoon salt
½ cup quartered portobello mushrooms (optional)
1 tablespoon vegetable oil
1 tablespoon butter
4 cloves garlic, minced
2 sprigs fresh thyme
1 small lemon, zested and juiced
2 tablespoons Chardonnay wine
2 tablespoons flour
13 ounces chicken broth
8 ounces fresh spinach
5 ounces shredded Gruyere cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gemelli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and reserve 1 cup pasta cooking water.
  • Meanwhile, heat olive oil in a large skillet over medium heat. Add 1 tablespoon butter and allow to melt. Season chicken strips with Italian seasoning, garlic granules, and salt. Once butter is melted, add seasoned chicken strips and cook until strips are a golden color, about 5 minutes. Add portobello mushrooms and cook until softened, about 5 minutes.
  • Remove chicken and mushrooms from the skillet. Set aside on a plate and keep warm.
  • Wipe out skillet and add 1 tablespoon oil and 1 tablespoon butter. Melt butter over medium heat and add garlic; cook until fragrant, about 30 seconds. Add thyme sprigs and lemon zest. Cook for 30 seconds, stirring often. Pour in wine and lemon juice. Continue to cook and stir until sauce has reduced by half, about 3 minutes. Whisk in flour to thicken sauce and create a roux. Gradually add broth, whisking continuously, until you have a thick sauce. Add spinach and cook for 1 minute.
  • Stir in 1/2 of the Gruyere cheese and stir until well combined. Once cheese has melted, add remaining cheese and stir until melted. If sauce is too thick, gradually stir in reserved pasta cooking water to thin out the sauce.
  • Add cooked pasta to the skillet and toss until well combined with the sauce. Add chicken and mushrooms, adjust seasoning to taste, and serve immediately.

Nutrition Facts : Calories 552.3 calories, Carbohydrate 48.3 g, Cholesterol 106.9 mg, Fat 21.3 g, Fiber 3.7 g, Protein 42.2 g, SaturatedFat 8.9 g, Sodium 596 mg, Sugar 2.7 g

CHICKEN BREASTS WITH LEMON



Chicken Breasts With Lemon image

In this recipe, which Pierre Franey brought to The Times in 1992 in one of his 60-Minute Gourmet columns, two teaspoons of lemon zest are added to a simple sauce of lemon juice, thyme, garlic and shallots. It is, at once, lively and elegant. To round it out, it needs a sturdy accompaniment. Mr. Franey suggested mashed potatoes with garlic and basil, with just a little olive oil swirled in.

Provided by Pierre Franey

Categories     dinner, easy, quick, weekday, times classics, main course

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/2 cup flour for dredging
Salt and freshly ground pepper to taste
4 skinless boneless chicken breasts, about 6 ounces each
2 tablespoons olive oil
4 sprigs fresh thyme or 1 teaspoon dried
2 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
2 teaspoons grated lemon zest
3 tablespoons lemon juice
1/2 cup chicken broth, fresh or canned
2 tablespoons butter

Steps:

  • Season flour with salt and pepper, and dredge the chicken all over. Remove the excess flour.
  • Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add chicken and cook, uncovered, over medium heat for 5 minutes or until lightly browned.
  • Flip the chicken and cook for 5 minutes more, or until cooked through. Carefully remove the oil from the skillet, leaving the chicken. Discard the oil.
  • Add the thyme, shallots and garlic, and cook for about a minute. Do not burn the garlic. Add the lemon rind, the lemon juice and the broth.
  • Scrape the skillet to dissolve the brown particles that cling to the bottom. Add the butter, and cook for 3 minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 396, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 18 grams, Fiber 1 gram, Protein 41 grams, SaturatedFat 6 grams, Sodium 584 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

  • Use a cast-iron skillet. It retains heat well and gives the chicken a beautiful sear.
  • Pound the chicken breasts to an even thickness. This helps them cook evenly.
  • Season the chicken breasts generously with salt and pepper. This will help them develop flavor.
  • Sear the chicken breasts in a hot skillet until golden brown. This will create a crispy crust and lock in the juices.
  • Reduce the heat to medium-low and cook the chicken breasts until cooked through. This should take about 10 minutes per side.
  • Add the lemon-butter sauce to the skillet and stir to coat the chicken breasts.
  • Serve the chicken breasts immediately with your favorite sides.

Conclusion:

This skillet lemon chicken breasts recipe is an easy and delicious weeknight meal. The chicken is juicy and flavorful, and the lemon-butter sauce is tangy and rich. Serve it with your favorite sides, such as roasted potatoes, rice, or pasta.

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