Pan-fried lemon chicken
Pan-seared chicken breasts in a tangy lemon and wine butter sauce, cooked until golden and served with delicious sides for a light, elegant meal.
Updated : 14 January, 2026
Easy
About 20 min.
Ingredients
4
Chicken breasts
2 tablespoon
Olive oil
1
Lemon
200 milliliters
White wine
20 grams
Butter
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Place one chicken breast between two sheets of baking paper and gently pound it with a rolling pin until it is just under 1cm (½in) thick. Repeat with the remaining chicken breasts.
Step 2
Transfer the chicken to a large dish and add the olive oil, lemon juice, and a generous seasoning of salt and pepper. Turn the chicken so it is well coated, then leave to marinate for 10 minutes to tenderise and come to room temperature.
Step 3
Heat a large non-stick frying pan over a high heat. Add the chicken and cook for 6-8 minutes, turning every 2-3 minutes so it colours evenly without burning. Press the chicken lightly with a spatula as it cooks to help achieve an even golden crust. Once cooked, transfer to a warm plate and set aside.
Step 4
Pour the wine into the pan and stir, scraping up all the browned bits from the base. Let it bubble for 2-3 minutes until thickened. Turn off the heat, then add the butter along with plenty of salt and pepper, stirring until the sauce becomes glossy.
Step 5
Spoon the sauce over the chicken and serve straight away with cherry tomatoes and rocket on the side.
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