Lemon Chicken with White Wine

Lemon Chicken with White Wine is an incredibly delicious and easy recipe for a casual dinner or dressy night! We love skillet meals and this is one of our favorites! This skillet lemon chicken has so much flavor with so little work.

Why We Love This Lemon Chicken Recipe

This skillet lemon chicken is one delicious easy meal that’s perfect for any occasion. It’s perfect for a romantic date night dinner. Or make it for a fun girls’ night in. Hello, white wine! See what I mean?

• One Pan. Everything for this recipe is all cooked in one skillet so clean-up is a breeze!
• Quick. This recipe requires very little prep time and it’s ready to serve in 30 minutes, perfect after a long day!
• Simple Ingredients. Despite its fancy taste, you don’t need a long list of ingredients to make this, and most of which you’ll already have to hand.

Variations on Skillet Lemon Chicken

Try swapping out the lemon for a different citrus fruit, like orange or grapefruit, for a different flavor! If you don’t have any white wine on hand, you can leave it out, swap for an equal amount of low-sodium chicken broth, or simply add a splash of white wine vinegar.

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How to Store and Reheat 

This skillet lemon chicken is best served as soon as it’s cooked so that it’s nice and fresh and juicy. If you do have leftovers, they will keep well covered in the fridge for up to 3 days.

You can enjoy the chicken sliced cold with a salad, or reheat it in the oven at 350°F til warmed through.

How to Freeze 

Freeze lemon chicken in an airtight container or Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This delicious white wine and lemon chicken is great to serve with all of your favorite sides. We love to serve it over rice or pasta. It’s perfect with salad or veggie and potato sides too. Try it with quinoa salad, Italian pasta salad, asparagus almondine, bacon wrapped green bean bundles, easy mashed potatoes, loaded scalloped potatoes, or homemade Hawaiian rolls.

More Chicken Breast Recipes To Try

• Crockpot Chicken Breasts
• Oven Fried Chicken Breast
• Caesar Chicken
• Baked Ranch Chicken
• Tuscan Chicken
• Air Fryer Chicken Breast

Notes from the Test Kitchen

• If you want your sauce a bit sweeter/less tart, add a tablespoon of honey or to taste.
• If your chicken breasts are very thick, you can cut them in half or pound them flat.

Recipe Card

Lemon Chicken with White Wine Recipe

4.69 from 35 votes

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4

Author: Becky Hardin

Print Rate Pin

This skillet lemon chicken is one delicious and easy dish but it's fancy enough for a special occasion too! So fresh and tasty, it's sure to impress!

Step-by-step photos can be seen below the recipe card.

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Equipment

• Cast Iron Skillet

Ingredients 

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• ▢ ½ cup all-purpose flour
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon ground black pepper
• ▢ ½ teaspoon ground paprika
• ▢ ½ teaspoon dried parsley
• ▢ 2 tablespoons olive oil
• ▢ ¼ cup unsalted butter (½ stick)
• ▢ 4 boneless, skinless chicken breasts pounded thin
• ▢ 1 lemon juiced and zested
• ▢ ¼ cup white wine
• ▢ Fresh rosemary sprigs optional, for garnish
• ▢ 1 lemon sliced
• ▢ 1 tablespoon honey optional

Cook ModePrevent your screen from going dark

Instructions 

• Combine the flour, salt, pepper, paprika, and parsley in a shallow bowl. Set aside.
  ½ cup all-purpose flour, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, ½ teaspoon ground paprika, ½ teaspoon dried parsley
  
• Heat oil and butter over medium-high heat.
  ¼ cup unsalted butter, 2 tablespoons olive oil
  
• Coat both sides of each chicken breast in the flour mixture and add to the hot skillet.
  4 boneless, skinless chicken breasts
  
• Add the lemon juice, white wine, lemon zest, and rosemary to the skillet.
  1 lemon, ¼ cup white wine, Fresh rosemary sprigs
• Cook chicken about 3 minutes on each side until no longer pink in the center.
  
• Remove chicken from the skillet and set aside.
• Allow the sauce in the skillet to reduce by half. Add the lemon slices after reduced until they’re softened/caramelized.
  1 lemon
  
• Add the chicken back into the skillet and you're ready to serve! If you want your sauce a bit sweeter/less tart, add the honey or to taste. Serve over rice or pasta, if desired.
  1 tablespoon honey
  

Becky’s Tips

• Add a tablespoon of honey for a sweeter sauce.
• Halve and pound flat if your chicken breasts are large or uneven sizes.

Storage: Store lemon chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Calories: 528kcalCarbohydrates: 20gProtein: 52gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 182mgSodium: 859mgPotassium: 960mgFiber: 1gSugar: 5gVitamin A: 558IUVitamin C: 18mgCalcium: 30mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Lemon Chicken Step by Step

Make the Seasoning: Combine ½ cup of all-purpose flour, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, ½ teaspoon of ground paprika, and ½ teaspoon of dried parsley in a shallow bowl. Set aside.

Heat the Fats: Heat 2 tablespoons of olive oil and ¼ cup of unsalted butter over medium-high heat.

Coat the Chicken: Coat both sides of 4 boneless, skinless chicken breasts in the flour mixture and add to the hot skillet.

Cook the Chicken: Add the juice and zest of 1 lemon, ¼ cup of white wine, and rosemary (if using) to the skillet. Cook the chicken for about 3 minutes on each side, or until no longer pink in the center. Remove chicken from the skillet and set aside.

Reduce the Sauce: Allow the sauce in the skillet to reduce by half. Add 1 sliced lemon after reducing, and cook until the lemon slices are softened/caramelized.

Adjust and Serve: Add the chicken back into the skillet and you’re ready to serve! If you want your sauce a bit sweeter/less tart, add 1 tablespoon of honey or to taste. Serve over rice or pasta, if desired.