Chicken
Lemon Garlic Skillet Chicken
Thin chicken cutlets in a bright lemon pan sauce. The short stovetop cook makes this a useful weeknight main.
Prep10 min
Cook18 min
Rest / chill5 min
Total33 min
Yield4 servings
Gather your ingredients
Ingredients
Check off items as you go. US customary measures.
One step at a time
Let’s make it
- Pat chicken dry and season with salt and pepper. Aim for cutlets about 1/2 inch thick.
- Heat oil in a large skillet over medium-high heat. Cook chicken 4–6 minutes per side, until the thickest portion reaches 165°F. Transfer to a plate.
- Reduce to medium-low heat. Add garlic and stir for 30 seconds. Add broth and lemon juice, scraping up browned bits; simmer 3 minutes.
- Stir in butter, return chicken and any juices, and spoon sauce over it. Sprinkle with parsley and rest 5 minutes before serving.
A little kitchen know-how
Sear in two batches if needed. Crowding the skillet encourages steaming instead of browning.
Storage & leftovers
Refrigerate in a shallow covered container within 2 hours for up to 3 days. Reheat to 165°F.
Cooking times are estimates; check doneness. See safe cooking temperatures and food storage guidance. Check ingredient labels for allergens.