Crispy Pan Chicken with Warm Lemon Sauce
Ingredients
- 4 pieceschicken breast (boneless, skinless)
- ½ cupall-purpose flour
- ·salt
- ·black pepper
- 3 tablespoonolive oil
- 3 clovesgarlic
- ¾ cupchicken broth
- 2lemon
- 2 teaspoonfresh thyme (or 1/2 teaspoon dried)
Prep
- 01
Mince 3 cloves garlic.
- 02
Juice 2 lemons (about 1/4 cup total).
Method
- 01
Pat chicken dry with paper towels. Season both sides generously with salt and pepper.
- 02
Pour flour into a shallow dish. Dredge each chicken breast in flour, shaking off excess.
- 03
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add chicken and cook 6–7 minutes per side until golden and cooked through (internal temp 165°F). Transfer to a plate.
- 04
Reduce heat to medium. Add minced garlic to the same skillet and cook 30 seconds until fragrant.
- 05
Pour in chicken broth and juice from both lemons, scraping up any browned bits from the pan. Add thyme and simmer 2–3 minutes until slightly reduced and silky.
- 06
Return chicken to skillet, turning to coat in sauce. Cook 1 minute more. Taste and adjust salt and pepper.
- 07
Serve chicken with warm pan sauce spooned over top.
Spice Tips
For subtle warmth, add 1/4 teaspoon red pepper flakes to the sauce. A pinch of smoked paprika dusted on the chicken before dredging adds depth. Fresh parsley or dill stirred in at the end brightens the finish.
Serve over buttered pasta, rice, or crusty bread to soak up the sauce. Chicken keeps in the refrigerator for 3 days; reheat gently in a 325°F oven to avoid drying out.