Low Sodium Classic Lemon Chicken

Total time35 min

Prep time10 min

Cook time25 min

Golden, pan-seared chicken breasts get their color from a quick dredge and a hard sear, then simmer in a bright, glossy sauce built from fresh lemon juice, garlic, and a touch of honey. The pan sauce comes together fast, scraping up all those browned bits for deep flavor, and finishes silky with a swirl of butter right at the end. Low-sodium chicken broth keeps the sauce savory without leaning on anything heavy-handed, letting the lemon and garlic do the real work. It's the kind of dish that tastes like a special occasion but comes together in one skillet on a weeknight. Finished with fresh parsley and lemon slices, it's a bright, satisfying option that fits neatly into a lower-sodium way of cooking without sacrificing flavor.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6 oz each)
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½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter, divided
3 cloves garlic, minced
½ cup low-sodium chicken broth
⅓ cup fresh lemon juice (from about 2 lemons)
1 tsp lemon zest
1 tsp honey

For serving

2 tbsp fresh parsley, chopped (optional)
lemon slices, for serving (optional)

Instructions

1
Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels, then season both sides with the salt and pepper. Dredge lightly in the flour, shaking off any excess.
2
Heat the olive oil and 1 tbsp of the butter in a 12-inch skillet over medium-high heat until the butter is melted and the foam subsides. Add the chicken and sear undisturbed for 5–6 minutes, until the underside is deep golden and releases easily from the pan.

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