Zesty Skillet Lemon Chicken: A Restaurant-Worthy Dinner at Home

Tender golden chicken breasts topped with a bright and buttery white wine lemon sauce. This zesty lemon chicken recipe is simple enough for weeknights, elegant enough for guests.

If you love dishes that are bright, flavorful, and packed with a mix of comfort and elegance, this Lemon Chicken with White Wine Pan Sauce will become a fast favorite. It's golden, tender, and bursting with lemony goodness. Whether you’re cooking to impress or just treating yourself to a cozy night in, this recipe is for you.

Why You’ll Love This Lemon Chicken Recipe

• It feels fancy, but it’s easy. This recipe gives restaurant vibes with simple, everyday ingredients.

• Perfect for weeknights or dinner guests. Ready in under an hour with minimal prep.

• Bright and satisfying. The lemon sauce is the perfect balance of tangy, buttery, and savory.

Ingredients Breakdown

For the Chicken:

• 4 boneless skinless chicken breasts (thin cut): These cook quickly and evenly. Pounding them thin also helps tenderize the meat.

• 1/3 cup all-purpose flour: Lightly coats the chicken for a golden sear and helps the sauce cling.

• 1 1/4 teaspoons salt & 1/2 teaspoon pepper: Enhances the natural flavor of the chicken.

• 2 eggs + 2 tablespoons milk: Creates a light egg wash for coating.

• 1/4 cup olive oil: High enough smoke point to sear chicken to golden perfection.

For the Sauce:

• 4 tablespoons butter (divided): Adds richness and helps brown the lemon slices.

• 1 lemon (thinly sliced): Brings a bold, citrusy pop and beautiful presentation.

• 1 tablespoon all-purpose flour: Helps thicken the sauce slightly.

• 1/2 cup white wine: Adds depth and brightness; use a dry wine like Pinot Grigio.

• 3/4 cup chicken broth: Keeps the sauce balanced and savory.

• 1 tablespoon lemon juice: Rounds out the citrus profile.

• Salt and pepper to taste: For seasoning and flavor balance.

• 2 tablespoons chopped parsley: Adds freshness and color.

Step-by-Step Instructions

1. Prep the Chicken

• Place each chicken breast between plastic wrap.

• Use a mallet to pound evenly to about ½ inch thick.

• Set up two bowls: one with flour, salt, and pepper; the second with whisked eggs and milk.

2. Cook the Chicken

• Heat olive oil in a large skillet over medium-high heat.

• Dredge each cutlet in the flour mixture, then dip in the egg mixture.

• Sear in hot oil for about 4 minutes per side until golden and cooked through.

• Transfer to a plate and keep warm. Wipe skillet clean.

3. Make the Sauce

• Melt 1 tbsp of butter in the skillet. Add lemon slices and cook until lightly browned (2-3 minutes). Remove and set aside.

• Add remaining butter and let it melt.

• Stir in flour and cook for 1 minute, whisking.

• Slowly pour in the white wine. Simmer for 2 minutes.

• Add chicken broth. Simmer another 4-5 minutes until the sauce slightly thickens.

• Stir in lemon juice, and season with salt and pepper.

4. Bring It All Together

• Return the chicken to the pan.

• Spoon sauce over the chicken.

• Top with browned lemon slices and sprinkle with parsley.

• Serve immediately with your favorite side (mashed potatoes, rice, or roasted vegetables).

Pro Tips for the Best Lemon Chicken

• Use fresh lemon juice for a clean, vibrant flavor.

• Don't skip pounding the chicken. Even thickness ensures juicy, tender results.

• Deglaze with white wine carefully — scrape up all those brown bits for big flavor.

• Rest your chicken for a few minutes before slicing to lock in juices.

What to Serve with Lemon Chicken

• Creamy mashed potatoes

• Garlic butter pasta

• Roasted asparagus or broccolini

• Crusty bread to soak up the sauce

Storage & Reheating

• Store: Leftovers can be kept in an airtight container in the fridge for up to 3 days.

• Reheat: Gently reheat on the stove or in the microwave. Add a splash of chicken broth to loosen the sauce if needed.

Optional Additions

• Capers or olives for a briny twist

• Artichoke hearts for added texture

• A spoonful of cream for a richer sauce

This Lemon Chicken is an absolute flavor bomb. The silky white wine butter sauce with fresh lemon juice and seared lemon slices elevates the dish from ordinary to elegant without any extra fuss. It's a go-to for those craving comfort with a twist of gourmet.

Whether you're cooking for your family, a date night, or just a solo dinner with something special, this dish hits all the right notes. Plus, it's easy to make ahead, easy to reheat, and always impressive.

Tried this Lemon Chicken? Leave a comment below and let me know how it turned out! Don’t forget to snap a picture and tag [@YourHandle] on Instagram so I can see your delicious creations!

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Yield: 4

Author: CookSnapBake.com

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Zesty Skillet Lemon Chicken

Tender golden chicken breasts topped with a bright and buttery white wine lemon sauce. This zesty lemon chicken recipe is simple enough for weeknights, elegant enough for guests.

Cook time: 25 MinTotal time: 25 Min

Ingredients

Chicken

• 4 boneless skinless chicken breasts (thin cut)
• 1/3 cup all-purpose flour
• 1 1/4 teaspoons salt
• 1/2 teaspoon pepper
• 2 eggs
• 2 tablespoons milk
• 1/4 cup olive oil

The Sauce

• 4 tablespoons butter (divided)
• 1 lemon (thinly sliced)
• 1 tablespoon all-purpose flour
• 1/2 cup white wine
• 3/4 cup chicken broth
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 2 tablespoons chopped parsley

Instructions

1. Place each chicken breast between plastic wrap.
2. Use a mallet to pound evenly to about ½ inch thick.
3. Set up two bowls: one with flour, salt, and pepper; the second with whisked eggs and milk.
4. Heat olive oil in a large skillet over medium-high heat.
5. Dredge each cutlet in the flour mixture, then dip in the egg mixture.
6. Sear in hot oil for about 4 minutes per side until golden and cooked through.
7. Transfer to a plate and keep warm. Wipe skillet clean.
8. Melt 1 tbsp of butter in the skillet. Add lemon slices and cook until lightly browned (2-3 minutes). Remove and set aside.
9. Add remaining butter and let it melt.
10. Stir in flour and cook for 1 minute, whisking.
11. Slowly pour in the white wine. Simmer for 2 minutes.
12. Add chicken broth. Simmer another 4-5 minutes until the sauce slightly thickens.
13. Stir in lemon juice, and season with salt and pepper.
14. Return the chicken to the pan.
15. Spoon sauce over the chicken.
16. Top with browned lemon slices and sprinkle with parsley.
17. Serve immediately with your favorite side (mashed potatoes, rice, or roasted vegetables).

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