Lemon Garlic Pan-Seared Chicken
You want a cut of chicken that stays tender while developing a crisp edge. Searing in a heavy pan provides that crust, while the deglazing process creates the base for the bright finish.
Control your heat, manage the sauce.
Have everything measured and ready before the heat goes on; garlic burns in seconds, turning bitter quickly.
- 12-inch stainless steel or cast iron skillet
- tongs
- meat mallet
- citrus reamer
What goes in.
- 4boneless, skinless chicken breasts
- 1/2 cupall-purpose flour
- 3 tbspolive oil
- 4 tbspunsalted butter, cubed
- 5 clovesgarlic, minced
- 1/3 cupfresh lemon juice
- 1/4 cupchicken stock
- 2 tbspfresh parsley, chopped
Emulsification
Whisking cold butter into the pan juices off the heat creates a stable, velvety sauce rather than a broken pool of oil.
The method.
Prepare the chicken
Pound the breasts between plastic wrap until they are an even half-inch thickness. This ensures the edges don't dry out before the center cooks.
Dredge
Lightly coat the chicken in flour, shaking off all excess. You want a dusting, not a shell.
Sear
Heat oil in the skillet over medium-high. Once it shimmers, place the chicken in the pan. Do not move it for 4 minutes until a deep brown crust forms. Flip and cook for another 3 minutes until firm to the touch.
Sauté aromatics
Remove chicken to a plate. Lower heat to medium. Add garlic to the pan, stirring constantly for 30 seconds until the aroma fills the room.
Deglaze
Pour in the lemon juice and stock. Scrape the browned bits off the bottom of the pan with a wooden spoon.
Finish the sauce
Take the pan off the heat entirely. Add the cold butter cubes, whisking continuously as they melt. Return the chicken to the pan, turning to coat.
Other turns to take.
Caper Addition
Add two tablespoons of rinsed capers when you add the garlic for a briny, sharp depth.
Herb heavy
Use oregano or thyme alongside the parsley to change the aromatic profile.
When it doesn't go to plan.
Pat the chicken dry with paper towels before flouring; moisture prevents a good sear.
If your chicken breasts are very large, cut them in half horizontally to create thinner cutlets that cook evenly.
Use fresh lemons only; the bottled juice lacks the brightness required for this sauce.
The ones that keep coming up.
Why did my sauce separate?
The pan was likely too hot when you added the butter, or you didn't whisk it in fast enough. Always pull the pan off the burner before adding the butter.
Can I use chicken thighs?
Yes, but they will take longer to cook and the surface area is uneven, so be prepared for a slightly different texture.
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