This 30 minute one pan Lemon Chicken Recipe is an easy weeknight dinner that’s elegant enough for guests. Lightly battered chicken is sautéed until golden, then coated in a bright lemon-butter and white wine sauce for a juicy, flavorful main course.
This simple one-pan dish has the same bright lemon notes as chicken piccata, without capers. With basic pantry ingredients and quick prep, it’s a favorite for busy evenings and special dinners alike.
Why this lemon chicken recipe works
If you want a fast, restaurant-quality lemon chicken that’s low-carb and full of flavor, this recipe delivers. It uses familiar techniques—thin cutlets, a light dredge, and a pan sauce—to produce tender, juicy chicken with minimal fuss.
- Easy to make — Few ingredients and quick prep make this perfect for weeknights.
- Low carb — Lightly coated chicken keeps carbs low while still offering a satisfying texture.
- Restaurant quality — A bright lemon-wine-butter sauce gives big flavor with a simple technique.
Ingredients & substitutions
Gather a handful of simple ingredients to make this lemon chicken. Quantities are listed in the recipe card below.
- Boneless, skinless chicken breasts — Chicken tenders or boneless thighs work, too.
- All-purpose flour — Substitute a gluten-free flour blend if needed.
- Kosher salt and freshly ground black pepper
- Large eggs
- Olive oil and salted butter
- White wine — A dry wine like Sauvignon Blanc or Pinot Grigio is ideal; replace with extra chicken stock if you prefer no alcohol.
- Reduced sodium chicken stock — Regular stock is fine; adjust salt as needed.
- Fresh lemon juice and lemons for slices
- Fresh parsley for garnish
Hint: Fresh lemon juice makes the brightest sauce—use it whenever possible.
How to make lemon chicken
Here is a concise overview of the steps. Full quantities and detailed directions are in the recipe card below.
- Slice chicken — Halve chicken breasts horizontally to form thin cutlets for quick, even cooking.
- Dredge — Season flour in a shallow bowl, dip cutlets in flour, then in beaten eggs.
- Sauté — Brown chicken in a large skillet with olive oil and butter until cooked through and golden.
- Make the sauce — In the same pan, melt butter, whisk in a bit of reserved seasoned flour, then add white wine, chicken stock and lemon juice, scraping up browned bits for flavor.
- Combine — Return chicken to the pan, simmer briefly to coat with sauce, garnish with parsley and lemon slices, then serve.
Storage and reheating
Store finished lemon chicken up to 3 days in an airtight container in the refrigerator. Reheat gently in a covered skillet over medium-low heat until warmed through, or microwave at 60% power in 1-minute intervals. For oven reheating, place chicken and sauce in a covered ovenproof dish and heat at 350°F (175°C) for 20–25 minutes.
To freeze, place in an airtight container and store up to 2 months. Thaw overnight in the refrigerator and reheat using the methods above.
Expert tips
- Cut all chicken to the same thickness so pieces cook evenly.
- Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
- Reserve a teaspoon or two of the seasoned flour used for dredging to thicken the pan sauce.
- Choose a dry, crisp white wine for cooking, such as Sauvignon Blanc or Pinot Grigio, or substitute extra stock.
Frequently asked questions
Do not overcook the chicken. Thin-cut breasts cook quickly—watch for an internal temperature of 165°F. Rest briefly before serving to lock in juices.
What is the lemon chicken sauce made of?
The sauce starts with butter and a small amount of flour to thicken, then white wine, chicken stock and lemon juice are added and simmered to a bright, silky finish.
What are good variations?
Try adding a teaspoon or two of Dijon mustard for tang, a touch of honey for sweetness, or fresh herbs like thyme, rosemary or basil for extra aroma.
What to serve with lemon chicken
This dish pairs well with simple sides that let the pan sauce shine. Steamed broccoli, asparagus, green beans or sautéed zucchini add bright color and balance. Fluffy rice soaks up the sauce, while garlic butter noodles or cauliflower rice make great alternatives.
More easy dinner recipes like this one
If you enjoy this lemon chicken, you may like other showstopper recipes that are quick to prepare but taste like you spent hours in the kitchen.
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Beef Tenderloin Stew with Potatoes and Mushrooms
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Smothered Pork Chops with Mushroom Gravy
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Chicken with Prosciutto, Fresh Sage and Mushroom Sauce
Just one more thing
If you try this lemon chicken, please leave a rating or comment and share a photo—we’d love to see your results!
Recipe
Lemon Chicken Recipe (30 Minute)
An easy weeknight one-pan lemon chicken with a white wine and butter sauce. Tender, golden chicken cutlets finished in a bright, silky pan sauce—ready in about 30 minutes.
Ingredients
- 4 boneless, skinless chicken breasts (sliced into 2 thin cutlets each)
- 1/2 cup all-purpose flour, plus 2 teaspoons reserved
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 large eggs, beaten
- 1 tablespoon olive oil
- 3 tablespoons salted butter, divided
- 1/2 cup white wine
- 1/2 cup reduced-sodium chicken stock
- 3 tablespoons fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons chopped fresh parsley
Instructions
- Place chicken breasts on a cutting board and slice horizontally into two thin cutlets; set aside.
- In a shallow bowl, combine the flour, kosher salt and pepper. Reserve 2 teaspoons of this mixture for the sauce.
- In another shallow bowl, whisk the eggs.
- Heat a large sauté pan over medium heat. Add the olive oil and 1 tablespoon of butter.
- Dredge each chicken cutlet in the seasoned flour, then dip in the beaten eggs.
- Sauté the coated chicken in batches until lightly golden, about 3–5 minutes per side depending on thickness. Chicken is done when it reaches 165°F (74°C).
- Transfer cooked chicken to a plate and loosely cover with foil to keep warm.
- Add the remaining 2 tablespoons butter to the pan. When melted, whisk in the reserved 2 teaspoons flour and cook about 30 seconds.
- Stir in the white wine, chicken stock and lemon juice. Bring just to a boil and cook 1–2 minutes, scraping up browned bits from the pan.
- Season the sauce with salt and pepper as needed. Return the chicken to the pan, spoon sauce over the pieces, reduce heat to low and simmer 2–3 minutes to meld flavors.
- Garnish with chopped parsley and lemon slices, then serve immediately.
Notes
- Trim and slice chicken evenly for consistent cooking.
- An instant-read thermometer helps ensure proper doneness (165°F / 74°C).
- Saving a bit of the dredging flour to thicken the sauce saves time and adds flavor.
- Use fresh lemon juice for the best flavor.
Nutrition (approx. per serving)
Serving: 2 pieces of chicken • Calories: 429 kcal • Carbohydrates: 5.2 g • Protein: 56.3 g • Fat: 17.8 g • Saturated Fat: 6.8 g • Cholesterol: 246 mg • Sodium: 902 mg • Fiber: 0.5 g • Sugar: 1.1 g