A flavorful and tender lemon chicken recipe served with a rich and zesty lemon butter sauce, perfect for a quick dinner or a special meal.

Units Scale

Cook Mode Prevent your screen from going dark

Season the chicken breasts with salt and pepper, then dredge in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Cook the chicken breasts for 5-6 minutes per side or until golden and cooked through. Remove and set aside.
In the same skillet, add the remaining butter and minced garlic. Cook for 1 minute until fragrant.
Pour in the chicken broth and lemon juice, scraping the bottom of the pan to deglaze.
Stir in the lemon zest and bring the sauce to a simmer.
Add the heavy cream and simmer for another 2-3 minutes until the sauce thickens slightly.
Return the chicken to the skillet and spoon the sauce over the top.
Cook for another 2 minutes to heat through.
Garnish with fresh parsley and serve hot.

For extra flavor, marinate the chicken in lemon juice for 30 minutes before cooking.
You can substitute heavy cream with coconut cream for a dairy-free option.
Serve with rice, pasta, or roasted vegetables for a complete meal.