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20-Minute Lemon Chicken Skillet: Easy, Light & Fresh Dinner

20-minute lemon chicken skillet - featured image
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A quick and easy lemon chicken skillet that comes together in just 20 minutes. Tender chicken breasts are seared and finished in a bright, fresh lemon sauce with garlic and capers, perfect for busy weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2 large breasts)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • ½ cup low-sodium chicken broth
  • ¼ cup fresh lemon juice (about 2 large lemons)
  • 1 teaspoon lemon zest
  • 1 tablespoon capers, drained
  • 2 tablespoons chopped fresh parsley
  • Cooked rice, quinoa, or crusty bread for serving (optional)
  • Lemon slices for garnish (optional)

Instructions

  1. Prep the chicken: Place the chicken breasts on a cutting board. If they’re thick (more than 1 inch), slice them horizontally to create thinner cutlets, or pound them to an even ½-inch thickness using a rolling pin or meat mallet. Pat them dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat the skillet: Place your large skillet over medium-high heat and add the olive oil. Let it heat until it shimmers, about 2 minutes.
  3. Sear the chicken: Carefully place the chicken breasts in the skillet in a single layer. Cook undisturbed for 4-5 minutes, until the bottom is golden brown and releases easily from the pan. Flip and cook for another 3-4 minutes on the other side. The internal temperature should reach 165°F (74°C). Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.
  4. Build the sauce: Reduce the heat to medium. Add the minced garlic to the skillet and stir constantly for about 30 seconds, until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.
  5. Finish the sauce: Let the sauce simmer for 2-3 minutes, until it reduces slightly and thickens a bit. Stir in the lemon zest and capers (if using). Taste and adjust seasoning if needed.
  6. Combine and serve: Return the chicken to the skillet, spooning the sauce over the top. Let it heat through for about 1 minute. Sprinkle with fresh parsley and garnish with lemon slices if desired. Serve immediately over rice, quinoa, or with crusty bread.

Notes

Don’t skip drying the chicken for a good sear. Use fresh lemon juice and garlic for best flavor. If you want a thicker sauce, stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: lemon chicken, chicken skillet, quick dinner, weeknight dinner, healthy chicken, 20-minute meal

Find it online: https://lolaspoon.com/20-minute-lemon-chicken-skillet-easy-light-and-fresh-dinner/