Golden Seared Chicken Breast with Lemon-Garlic Pan Sauce
This quick and flavorful chicken breast recipe delivers a golden crust, juicy center, and a restaurant-quality lemon-garlic pan sauce—all in under 30 minutes. Perfect for weeknights, flexible with seasonings, and endlessly versatile.
Equipment
- Large Skillet
- Tongs
Ingredients
Chicken & Brine
- 2 large boneless, skinless chicken breasts about 1.5 pounds total, halved horizontally into cutlets
- 1 tbsp kosher salt for brine
- 2 cups water for brine
Seasoned Dredge
- 1/3 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp black pepper
Cooking & Sauce
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard optional
- 2 tbsp fresh parsley chopped
- lemon wedges for serving
Instructions
- Stir salt into water until dissolved. Add chicken cutlets and let sit 15 minutes. Pat very dry.
- Mix flour, garlic powder, onion powder, smoked paprika, and black pepper on a plate. Lightly coat chicken, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–4 minutes per side until golden and cooked through (160–165°F). Transfer to a plate and tent with foil.
- Lower heat to medium. Add butter, then garlic, and cook 30 seconds until fragrant.
- Deglaze with chicken broth, scraping up brown bits. Simmer 2–3 minutes until slightly reduced.
- Stir in lemon juice and Dijon mustard. Return chicken and juices to pan, spooning sauce over for 1 minute.
- Serve topped with parsley, lemon wedges, and fresh pepper.
Notes
For variety, add cream and Parmesan for richness, swap spices for herbs, or sauté mushrooms for depth. Great with potatoes, green beans, or pasta.