Why You’ll Love Skillet Garlic Lemon Butter Chicken Recipe

It comes together in about 30 minutes—perfect for busy evenings.
The parmesan‑flour dusting gives the chicken a subtle crispiness, adding texture.
The lemon‑butter sauce brings bright citrus flavor with rich buttery notes and a hint of garlic and red pepper flakes for gentle heat.
One‑pan prep means fewer dishes and faster cleanup.
It pairs vegetables (green beans) in the same skillet, so one dish serves both protein and veg.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all‑purpose flour
grated parmesan
olive oil
garlic powder
Italian seasoning
chicken breasts (boneless, skinless)
lemon juice + lemon slices
minced or pressed garlic
red pepper flakes
cold butter, cut into pieces
green beans, cut into 1‑inch pieces
salt and pepper

Directions

Prep the chicken coating: In a shallow dish, whisk together flour, parmesan, garlic powder, salt, and pepper. Coat each chicken breast on both sides in this mixture, shaking off excess.
Cook the chicken: Heat olive oil in a skillet over medium‑high heat. Add the coated chicken and cook for approximately 4‑6 minutes per side (depending on thickness) until cooked through and golden. Remove chicken to a plate.
Make the lemon‑butter sauce: In a small saucepan over medium heat combine lemon juice, minced garlic, red pepper flakes, and Italian seasoning. Allow this to reduce until about 3 tablespoons remain (about 1‑2 minutes). Then, off the heat, add the cold butter in small pieces, swirling until it melts and the sauce thickens. Set aside.
Sauté the green beans & lemon slices: If needed, drizzle a little oil into the skillet used for the chicken. Add the lemon slices and use tongs to move them around and pick up browned bits from the chicken. Add the green beans and sauté for about 3‑5 minutes (until tender‑crisp) and season with remaining garlic powder, salt and pepper.
Assemble the dish: Arrange the chicken back on top of the green beans (or serve individually). Drizzle the lemon‑butter sauce over the entire skillet or onto each plate. Serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Swap the boneless, skinless chicken breasts for chicken thighs (adjust cook time if thighs are thicker).
Replace green beans with sliced zucchini or asparagus for a different vegetable base.
For a gluten‑free version, substitute the all‑purpose flour with a gluten‑free 1‑to‑1 baking mix or cornstarch.
Add mushrooms, peas, or cherry tomatoes to the vegetables for extra variety.
Increase the heat by using additional red pepper flakes or a pinch of cayenne.

Storage/Reheating

Storage: Once cooled, transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheating: Gently rewarm in a skillet over medium low heat until heated through, adding a splash of water or broth to loosen the sauce if it has thickened. Alternatively, microwave in short bursts, stirring midway.
Note: The vegetables may soften further upon reheating; to maintain better texture, you could sauté fresh green beans separately and reheat the chicken and sauce only.

FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes — you can swap in boneless, skinless chicken thighs in place of the breasts. Just ensure they cook through (internal temperature around 165 °F / 74 °C) and adjust the cook time accordingly if they are thicker.

2. Is this recipe gluten‑free?

Not as written, because it uses all‑purpose flour in the coating. However, you can make it gluten‑free by using a gluten‑free 1‑to‑1 baking flour mix or cornstarch in place of the flour.

3. What kind of skillet should I use?

A heavy‑bottomed skillet (such as cast iron or stainless steel) works well to achieve a good sear on the chicken. Make sure it’s large enough to accommodate the chicken pieces and green beans without overcrowding.

4. My sauce turned out too lemony — what can I adjust?

If the sauce is too sharp, you can reduce the lemon juice slightly or simmer it a little longer to mellow the acidity before adding butter. Also ensure the butter is added while the sauce is hot and swirl properly to integrate it.

5. Can I use frozen green beans instead of fresh?

Yes – although the texture may differ slightly (softer). If using frozen, thaw and pat dry before sautéing, and reduce sauté time to prevent over‑cooking.

6. How do I know when the chicken is done?

Use a meat thermometer: the internal temperature should register ~165 °F (74 °C). If you don’t have a thermometer, ensure the juices run clear and there’s no pink in the centre.

7. Can I make this ahead of time?

You can prepare the chicken and sauce ahead of time, refrigerate separately, and then sauté the vegetables and reheat everything together when ready to serve. However, for best texture, serve soon after reheating.

8. What can I serve alongside this dish?

This skillet dish works well with mashed potatoes, roasted potatoes, rice, or crusty bread to soak up the sauce. A simple side salad also complements the richness of the butter sauce.

9. How can I reduce the fat content?

Use less butter in the sauce (or substitute part of it with a lighter spread) and use minimal olive oil for sautéing. Pair with more vegetables and skip heavier sides to make it lighter overall.

10. Can I double the recipe?

Yes — you can double the ingredients, but make sure your skillet is large enough to accommodate all the chicken without overcrowding. If needed, cook the chicken in batches to maintain proper browning.

Conclusion

This skillet garlic lemon butter chicken is a standout weeknight recipe thanks to its quick prep time, one‑pan convenience, and rich yet bright flavor profile. The crisped parmesan‑flour‑coated chicken, vibrant green beans, and luscious lemon‑butter sauce combine to make a dinner that feels special without requiring hours in the kitchen. Give it a try, and you’ll likely find it becoming a go‑to recipe in your rotation.