Lemon Chicken Recipe with BEST Lemon

Place chicken cutlets between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a meat tenderizer or rolling pin.

In a shallow bowl, whisk together the flour, garlic powder, salt, and black pepper. Dredge each chicken cutlet in the mixture, shaking off excess so only a fine layer remains.

Heat olive oil in a large 12-inch heavy-bottomed skillet over medium-high heat. Once shimmering, sear the chicken for 3-4 minutes per side until a deep mahogany crust forms and chicken is cooked through. Remove chicken and set aside.

In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken stock and lemon juice to deglaze the pan, scraping the bottom with a whisk to release the browned bits (fond).

Stir in the heavy cream and let the liquid simmer for 3-5 minutes until liquid reduces by half.

Reduce heat to low. Gradually whisk in the cold, cubed butter one piece at a time (monter au beurre) until the sauce is thick and glossy. Do not let the sauce boil once the butter is added.

Return the chicken cutlets to the pan to coat them in the sauce. Garnish with fresh parsley and lemon slices before serving.