Lemon Chicken Citrus Skillet (Printable Version)

Tender chicken breasts simmered in a bright lemon sauce with garlic, herbs, and honey for a light meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - Salt and black pepper, to taste
03 - 2 tablespoons all-purpose flour or gluten-free flour

→ For Cooking

04 - 2 tablespoons olive oil
05 - 2 tablespoons unsalted butter

→ Sauce

06 - 3 cloves garlic, minced
07 - 1 cup low-sodium chicken broth
08 - 1/3 cup freshly squeezed lemon juice (about 2 lemons)
09 - 1 teaspoon lemon zest
10 - 2 tablespoons honey
11 - 1 teaspoon dried oregano or thyme
12 - 2 tablespoons chopped fresh parsley, plus extra for garnish
13 - Lemon slices, for garnish

# Directions:

01 - Pat chicken breasts dry and season both sides with salt and black pepper. Lightly dredge each in flour, shaking off excess.
02 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken breasts and cook 4 to 5 minutes per side until golden and cooked through. Remove and set aside.
03 - Lower heat to medium, add remaining butter, then sauté minced garlic for 1 minute until fragrant.
04 - Pour in chicken broth, lemon juice, lemon zest, honey, and oregano or thyme. Stir, scraping browned bits from skillet. Simmer 3 to 4 minutes to reduce slightly.
05 - Return chicken to skillet, spoon sauce over, and simmer for 3 to 5 minutes until heated through and coated.
06 - Sprinkle with fresh parsley and garnish with lemon slices before serving.

# Expert Advice:

01 -
  • It comes together in under 45 minutes, so you can have restaurant-quality chicken on the table faster than you'd think possible
  • The sauce is naturally bright and zesty without being heavy, making you feel energized rather than weighed down
  • Once you master this technique, you'll find yourself making it again and again because it never disappoints
02 -
  • Don't skip drying the chicken—wet chicken will steam instead of sear, and you'll miss out on that gorgeous golden crust that makes this dish special
  • Use fresh lemon juice, never the bottled kind. The difference is so significant that it transforms this from a good dish into an absolutely stellar one
  • If your sauce seems too thin at the end, let it simmer a bit longer before returning the chicken. A slightly reduced sauce clings to the chicken beautifully and tastes more concentrated
03 -
  • Make extra sauce. Seriously. You'll want it for soaking into rice or bread, and you'll wish you'd made more the moment you taste it
  • A zester that removes thin strips of lemon zest looks more beautiful than finely minced zest and adds a delicate texture to the sauce
  • If you're cooking for guests, you can do everything up to returning the chicken to the pan, then finish it right before serving for that final fresh taste

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