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Lemon Garlic Butter Chicken Skillet Recipe
Ash Tyrrell

Lemon Garlic Butter Chicken Skillet Recipe

I made this lemon garlic butter chicken skillet on a weeknight when I had almost nothing planned for dinner, and it turned into one of those recipes I keep coming back to. The chicken gets a light, crispy coating, and the sauce that follows is buttery, garlicky, and just tart enough from the lemon to wake everything up.
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Prep Time 15 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ cup all-purpose flour – this is what gives the chicken its light crisp crust
  • 2 tablespoons grated parmesan – adds a salty savory edge to the coating, grate it fresh if you can
  • 2 tablespoons olive oil – for pan-searing the chicken until golden
  • ½ teaspoon garlic powder – builds a base layer of garlic flavor into the crust
  • ½ teaspoon Italian seasoning – brings in herby notes without needing fresh herbs on hand
  • 1 ¼ pound boneless skinless chicken breasts – the star of the dish, swap for thighs if you prefer
  • ¼ cup fresh lemon juice – freshly squeezed tastes far brighter than bottled
  • 1 lemon sliced – seared in the pan for extra flavor and a pretty garnish
  • 4 cloves garlic minced – the backbone of the sauce, don't skip fresh cloves for this
  • ¼ teaspoon red pepper flakes – just enough heat to balance the richness of the butter
  • 4 tablespoons cold butter cubed – cold butter is essential for a sauce that thickens properly
  • 12 ounces green beans trimmed and cut – cooks quickly and soaks up all the pan flavor
  • salt and pepper to taste – season in layers, not just at the end

Method
 

  1. I start by whisking the flour, parmesan, garlic powder, salt, and pepper together in a shallow dish. Each chicken breast gets pressed into the mixture on both sides, then I shake off any extra flour so the coating stays thin and crisp. Into a hot skillet with olive oil it goes, cooking about 4 to 6 minutes per side depending on thickness, until it's deeply golden and cooked through.
  2. While the chicken cooks, I combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning in a small saucepan over medium heat. I let this simmer down until it reduces to roughly three tablespoons, which only takes a couple of minutes. Then I add the cold butter a piece at a time, swirling the pan constantly so it melts slowly instead of separating.
  3. Once the chicken is out of the skillet and resting on a plate, I toss the lemon slices into the same pan to pick up all those browned bits left behind. The green beans go in next, cooking for 3 to 5 minutes until they're tender but still have a bit of bite. A little more salt, pepper, and garlic powder rounds out the flavor.
  4. I pile the chicken back on top of the green beans right in the skillet, then spoon the warm lemon butter sauce generously over everything. If I'm serving individual plates instead, I drizzle the sauce over each portion right before it goes to the table so it stays glossy and doesn't soak in too fast.

Notes

  • I always use cold butter straight from the fridge for the sauce, since room-temperature butter breaks instead of thickening properly.
  • I pound thicker parts of the chicken breast slightly so the whole piece cooks evenly without drying out the thin end.
  • I keep the heat at medium-high but not higher, because the parmesan in the crust can scorch fast if the pan is too hot.
  • I taste the sauce before adding all the butter, since some lemons are more acidic than others and I sometimes want it a touch milder.
  • I like to let the chicken rest for a couple of minutes off the heat before slicing, which keeps it juicier.