A lady I know shared this easy dinner idea when I complained about being tired of the same old meals. It cooks up so fast and leaves the whole house smelling absolutely incredible.

A lady I know from my office actually gave me this idea when I was venting about being tired of the same old chicken dinners. I tried it that night, and it instantly became one of those back-pocket recipes I make on repeat. It’s just five ingredients, cooks in one skillet, and the lemony butter sauce makes the whole house smell like you’ve been cooking all afternoon—even though it comes together in about 20 minutes. This is simple, no-fuss Midwest weeknight cooking with just enough brightness to feel a little special.

I usually serve this skillet lemon chicken with something I can throw together while the chicken cooks: steamed green beans or broccoli and a quick pot of rice or buttered egg noodles to soak up the sauce. A simple side salad with mixed greens, cherry tomatoes, and a light vinaigrette works really well too, especially if you’re trying to keep things on the lighter side. If you have a baguette or any kind of crusty bread around, it’s perfect for swiping up every last bit of that glossy lemon-butter sauce.

Servings: 4

1 1/2 pounds thin-sliced boneless, skinless chicken breasts (or chicken cutlets)

Pat the chicken dry with paper towels. Season both sides evenly with the salt and black pepper. This helps the chicken brown nicely and keeps it from tasting flat.

Heat the olive oil in a large skillet over medium-high heat until it shimmers and a tiny piece of chicken sizzles on contact.

Add the chicken in a single layer (work in batches if needed so you don’t crowd the pan). Cook without moving it for 3 to 4 minutes, until the underside is golden brown.

Flip the chicken and cook for another 2 to 4 minutes, or until the second side is golden and the thickest part of each piece reaches 165°F. Transfer the cooked chicken to a plate and tent loosely with foil to keep warm.

Reduce the heat to medium-low. Add the butter to the same skillet. Stir and scrape up any browned bits from the bottom of the pan as the butter melts.

Once the butter is melted and foamy, add the lemon zest and lemon juice. Stir for 30 to 60 seconds, just until the sauce is glossy and slightly thickened. Don’t walk away here—the sauce comes together fast.

Return the chicken and any accumulated juices on the plate back into the skillet. Turn the pieces in the lemon-butter sauce until they’re well coated and warmed through, 1 to 2 minutes.

Taste the sauce and add a pinch more salt or a squeeze of extra lemon if you like it brighter. Serve the chicken right away, spooning the glossy lemon-butter sauce over the top on each plate.

If you want to stretch this a bit, slice the cooked chicken into strips before returning it to the skillet so every piece gets coated in the sauce—this also makes it great for layering over pasta or rice. For a slightly richer flavor, brown the butter just a bit before adding the lemon juice, watching closely so it doesn’t burn. You can also add a small handful of chopped fresh parsley at the end for color and freshness without changing the simple flavor profile. If you prefer dark meat, thin boneless, skinless chicken thighs work well; just cook a few minutes longer and still aim for 165°F in the thickest part. For a lighter version, you can reduce the butter to 2 tablespoons and add a splash of low-sodium chicken broth to the pan when you add the lemon juice. Food safety tips: Always start with fully thawed chicken so it cooks evenly, and avoid rinsing raw chicken, which can spread bacteria around your sink. Use a separate cutting board and wash your hands, knife, and any surfaces that touched the raw chicken with hot, soapy water. Check the internal temperature with an instant-read thermometer, making sure it reaches 165°F before serving. Refrigerate leftovers within 2 hours and reheat until hot all the way through before eating.