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Pan-fried Chicken and Lemon Sauce

A classic one-pan dish that won't disappoint
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 2 people
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 large boneless skinless chicken breasts (approximately 1 pound)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1/2 cup chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons unsalted butter kept cold until needed
  • 1/2 teaspoon dried thyme
  • 1 tablespoon fresh parsley chopped (for garnish)

Method
 

  1. Butterfly or Pound chicken to even thickness
  2. Pat the chicken completely dry with paper towels.
  3. Season both sides generously with salt and black pepper.
  4. Place the all-purpose flour in a shallow dish. Dredge each piece of chicken in the flour, shaking off any excess.
  5. Place a large stainless steel or cast-iron skillet over medium-high heat. Add the vegetable oil and swirl to coat.
  6. Wait until the oil is shimmering and just starting to produce a faint wisp of smoke.
  7. Carefully lay the chicken into the pan, laying it away from you to prevent oil splatters.
  8. Do not move the chicken for at least 4 to 5 minutes. This is where patience is required.
  9. Once the edges are visibly golden and the chicken lifts easily, flip it over.
  10. Cook the second side for another 4 to 5 minutes.
  11. Use a calibrated food thermometer to check the internal temperature. Once it reaches 165°F (74°C), immediately remove the chicken from the pan and place it on a warm plate.
  12. Tent it loosely with aluminum foil.
  13. Pour in the chicken broth and lemon juice. Use a wooden spoon or a whisk to aggressively scrape the bottom of the pan.
  14. Add the dried thyme and let the liquid boil and reduce by about half, which should take 2 to 3 minutes.
  15. Turn the heat down to low.
  16. Take your cold unsalted butter and add it to the pan one tablespoon at a time. Whisk constantly.
  17. Place the rested chicken back into the pan for 30 seconds just to coat it in the sauce and warm it through.
  18. Transfer to serving plates, pour the remaining sauce over the top, and garnish with fresh parsley.

Notes

Notes & Professional Insights

  • The Pan Choice: While a non-stick pan is easier to clean, it will not produce the same amount of fond. For the best sauce, use stainless steel.
  • Butter Temperature: Always use cold butter for the sauce. Cold butter melts more slowly, which allows the milk solids to emulsify more effectively with the water-based broth.
  • Swaps: If you don’t have lemon juice, a teaspoon of white vinegar or a splash of dry white wine works perfectly to provide the necessary acidity to balance the fat of the butter.
  • Storage: This dish is best served immediately. However, leftovers can be stored in an airtight container for up to 3 days. Reheat gently in a pan with a splash of water to loosen the sauce.