Lemon Butter Pan-Seared Chicken Recipe

Got it! Here’s a detailed recipe for Lemon Butter Pan-Seared Chicken (you can also use fish or shrimp with the same method). It’s juicy, golden, and full of bright citrus-butter flavor.

🍋 Lemon Butter Pan-Seared Chicken Recipe

Ingredients

(Serves 3–4)

For the Chicken:

• 3–4 boneless, skinless chicken breasts (or thighs, pounded evenly)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika (optional, for color)

• ½ tsp garlic powder

• 2 tbsp all-purpose flour (light dusting, helps with golden crust)

• 2 tbsp olive oil

For the Lemon Butter Sauce:

• 3 tbsp unsalted butter

• 4 cloves garlic, minced

• ½ cup chicken broth (or white wine for a richer flavor)

• Juice of 1 fresh lemon (about 2–3 tbsp)

• 1 tsp lemon zest

• 2 tbsp fresh parsley, chopped

Instructions

Step 1: Prepare the Chicken

1. Pat chicken dry with paper towels.

2. Season both sides with salt, pepper, paprika, and garlic powder.

3. Lightly coat each piece with a thin layer of flour (shake off excess).

Step 2: Pan-Sear the Chicken

1. Heat a large skillet over medium-high heat and add olive oil.

2. Once hot, place chicken in the pan. Don’t overcrowd—cook in batches if needed.

3. Sear for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F / 74°C).

4. Transfer chicken to a plate and cover lightly with foil.

Step 3: Make the Lemon Butter Sauce

1. In the same skillet, reduce heat to medium and add butter.

2. Once melted, add minced garlic and sauté until fragrant (about 30 seconds).

3. Stir in chicken broth (or wine) and simmer for 2 minutes, scraping up browned bits from the pan.

4. Add lemon juice and zest, stir to combine.

5. Simmer gently for 2–3 minutes until sauce slightly thickens.

Step 4: Combine & Serve

1. Return the chicken to the skillet, spooning sauce over the top.

2. Simmer together for 1–2 minutes so flavors meld.

3. Sprinkle with fresh parsley and serve hot.

Serving Suggestions

• Serve with buttery mashed potatoes, rice, or pasta to soak up the sauce.

• Pair with a light veggie side like steamed broccoli, roasted asparagus, or green beans.

• For a low-carb version, serve over zucchini noodles or cauliflower rice.