Before you cook
Before you start Equipment you'll need
- Large skillet (12-inch) — Provides enough surface area to sear chicken without overcrowding, ensuring even browning and proper heat distribution
- Shallow dish for flour — Allows even coating of chicken with seasoned flour for a golden crust
- Paper towels — Dries chicken before flouring to promote better browning and crust formation
- Wooden spoon — Heat-resistant utensil for stirring sauce and deglazing the pan without scratching
- Meat thermometer — Ensures chicken reaches safe internal temperature (165°F) without overcooking
- Cutting board — Safe surface for preparing and cutting chicken and lemon
- Chef's knife — Sharp blade for cleanly cutting chicken breasts and slicing lemon without crushing
- Microplane or zester — Extracts lemon zest for bright, concentrated citrus flavor without bitter white pith
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F to be safe - use a meat thermometer to verify doneness
- Hot oil in the skillet can splatter when chicken is added - place breasts carefully and keep hands and face away from the pan
- The skillet handle and rim remain extremely hot throughout cooking - always use pot holders or oven mitts when handling
- When deglazing with wine, the liquid may steam or bubble vigorously - pour carefully and keep face away from pan
- Wash hands, utensils, and cutting surfaces thoroughly after handling raw chicken to prevent cross-contamination
Non-negotiables Rules for success
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Pat chicken completely dry before seasoning
Moisture on the surface prevents proper browning and creates steam that inhibits the development of a golden crust
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Shake off excess flour after coating
Too much flour creates a thick, pasty crust instead of a thin, crispy coating and can burn in the oil
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Heat oil until shimmering before adding chicken
Insufficient heat causes the chicken to absorb oil and become greasy rather than developing a golden, sealed exterior
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Don't move chicken while cooking each side
Moving the chicken prevents proper contact with the hot pan, interrupting the browning process and creating an uneven crust
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Remove skillet from heat before adding final butter
Adding butter to active heat causes it to separate and become greasy instead of emulsifying into a silky, cohesive sauce
Prep Get set first
About 8 min of prep
- Pat chicken breasts dry with paper towels
- Measure out all-purpose flour into shallow dish
- Mince garlic (3 cloves)
- Zest and juice fresh lemon
- Gather all ingredients: salt, pepper, olive oil, butter, white wine, chicken broth, parsley, capers
- Have large skillet, wooden spoon, and meat thermometer ready
- Prep serving plates and garnish ingredients
This is a 30-minute weeknight dinner with active cooking time; most prep can happen while the oil heats.
Ingredients
Instructions
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Prepare the chicken
Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
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Coat chicken with flour
Place the all-purpose flour in a shallow dish and lightly coat each chicken breast on both sides, shaking off excess.
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Heat the oil
Heat the olive oil in a large skillet over medium-high heat until shimmering.
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Cook the chicken
Once the oil is hot, carefully place the chicken breasts in the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer the cooked chicken to a clean plate.
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Sauté the garlic
In the same skillet, reduce heat to medium and add 1 tablespoon of butter with the minced garlic, stirring constantly for about 30 seconds until fragrant.
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Deglaze the pan
Pour in the white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
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Add broth and lemon
Add the chicken broth and lemon juice to the skillet, stirring to combine.
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Simmer the chicken
Return the chicken breasts to the skillet and simmer for 2-3 minutes to warm through and allow flavors to meld.
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Finish the sauce
Remove the skillet from heat and stir in the remaining 3 tablespoons of butter until melted and incorporated, creating a silky sauce.
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Plate and garnish
Plate the chicken and spoon the lemon sauce over the top, then garnish with fresh parsley, lemon zest, and capers if using.
Chef's notes
Serve immediately over pasta, rice, or with roasted vegetables for a complete meal.
Refrigerate in an airtight container for up to 3 days before serving.
Pairs well with crisp white wine such as Sauvignon Blanc or Pinot Grigio.
For a lighter version, use half the butter or substitute with additional olive oil.