This Lemon Butter Chicken recipe delivers a tangy, rich sauce over tender chicken with minimal fuss. It’s elegant enough for company but simple enough for a busy weeknight. The bright lemon and savory garlic create a perfect harmony of flavors.
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Why You’ll Love This Lemon Butter Chicken
- Versatile serving: Adapts beautifully to pasta, rice, or salad.
- Restaurant-quality sauce: Glossy, buttery, and perfectly balanced.
- One-pan wonder: Less cleanup and more flavor melding.
- Elegant without effort: Impressive for guests, easy for family.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 tsp kosher salt, plus more to taste
- ½ tsp freshly ground black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 4 garlic cloves, minced
- ½ cup chicken broth (low-sodium preferred)
- ¼ cup fresh lemon juice (from about 2 lemons)
- 1 tsp lemon zest
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh thyme leaves
Tools: A large skillet (cast iron or stainless steel works great), tongs, a microplane or zester, and a citrus juicer.
Notes: Using fresh lemon juice and herbs makes a big difference. Don’t skip the flour—it helps create a golden crust and thickens the sauce.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single most important step for ensuring your chicken cooks evenly. Nobody wants a dry, overcooked edge and a raw center. Just place the breasts between two pieces of plastic wrap and gently pound them to about ½-inch thickness.
- Use fresh lemons, please! Bottled lemon juice just doesn’t have the same vibrant, bright flavor. You’ll need about two medium lemons for both the juice and the zest. Roll them on the counter firmly before juicing to get the most out of them.
- Don’t be shy with the garlic. Freshly minced garlic infuses the butter and sauce with an irreplaceable aromatic quality. The three to four cloves might seem like a lot, but they mellow beautifully as they cook.
- Have all your ingredients prepped and ready. This recipe moves quickly once you start cooking. Having your garlic minced, lemon juiced, and herbs chopped means you can focus on building the sauce without anything burning.
How to Make Lemon Butter Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. Season both sides generously with the salt and pepper, then sprinkle the flour over them, coating lightly and shaking off any excess. The flour will create a delicate crust and help thicken the sauce later.
Step 2: Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter has melted and the pan is hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.
Step 3: Flip the chicken using tongs. You’ll notice the color is a deep golden brown. Cook for another 5-7 minutes on the second side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a clean plate and tent it loosely with foil to keep it warm.
Step 4: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until it becomes incredibly fragrant. Be careful not to let it burn, or it will turn bitter.
Step 5: Pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the liquid come to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.
Step 6: Stir in the lemon zest, fresh parsley, and thyme. The sauce should look glossy and have thickened just enough to coat the back of a spoon. Taste it and adjust the seasoning with a little more salt or pepper if needed. Sometimes I add an extra squeeze of lemon here if I want it extra zingy.
Step 7: Return the chicken breasts and any accumulated juices on the plate back to the skillet. Spoon that glorious lemon butter sauce over the top of each piece, ensuring they’re well-coated. Let everything heat through for another minute or two, then serve immediately.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce separately for up to 2 months.
- Reviving: Reheat gently in a skillet with a splash of broth.
Serving Suggestions
Complementary Dishes
- Garlic Mashed Potatoes — The creamy, savory potatoes are the perfect canvas for soaking up every last drop of the lemony butter sauce.
- Simple Arugula Salad — The peppery bite of arugula dressed with just a little olive oil and lemon provides a fresh, crisp contrast to the rich chicken.
- Buttered Egg Noodles or Orzo — These simple starches are fantastic for catching all the sauce, making each bite a perfect combination of pasta and flavor.
Drinks
- A Crisp Sauvignon Blanc — The wine’s citrus and herbal notes mirror the flavors in the dish beautifully, creating a harmonious pairing.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites of the rich, buttery chicken.
- A Light Pale Ale — The slight bitterness and carbonation of a pale ale can cut through the richness of the butter and refresh your taste buds.
Something Sweet
- Lemon Sorbet — Continuing the citrus theme with a light, palate-cleansing dessert that feels refreshing and elegant after the main course.
- Vanilla Bean Panna Cotta — The smooth, creamy, and simple flavor of panna cotta provides a lovely, gentle finish that doesn’t overpower the meal.
- Almond Shortbread Cookies — A few buttery, nutty cookies with a cup of tea or coffee make for a simple, satisfying end to the evening.
Top Mistakes to Avoid
- Overcrowding the pan. If you put all the chicken in at once, the pan temperature will drop, and the chicken will steam instead of sear. You want that golden-brown crust for maximum flavor and texture.
- Using high heat for the sauce. After you’ve cooked the chicken, you must reduce the heat before adding the garlic and liquids. High heat will burn the garlic in seconds and make the sauce taste bitter.
- Skipping the deglazing step. Those browned bits stuck to the bottom of the pan (the fond) are packed with flavor. When you add the broth and lemon juice, scrape them up thoroughly—they are the soul of your sauce.
- Overcooking the chicken. Since the chicken goes back into the sauce at the end, it’s okay if it’s *just* cooked through when you take it out of the pan initially. Overcooked chicken becomes tough and dry.
Expert Tips
- Tip: For an even more luxurious sauce, finish it with a final cold tablespoon of butter off the heat. Swirl it in at the very end to make the sauce extra glossy and rich. This classic French technique, called *monter au beurre*, truly elevates the texture.
- Tip: If your sauce seems a bit too thin after reducing, you can create a quick slurry. Mix a teaspoon of cornstarch with a tablespoon of cold water and whisk it into the simmering sauce. It will thicken up almost instantly.
- Tip: Let the chicken rest for 5 minutes after cooking and before slicing. This allows the juices to redistribute throughout the meat, ensuring every single bite is moist and tender.
- Tip: If you love capers, add a tablespoon of them along with the broth. They’ll add a wonderful briny, salty pop that complements the lemon perfectly, giving the dish a piccata-like vibe.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic and add even more flavor. Just be aware that they will take a few minutes longer to cook through. The higher fat content in thighs also makes them very forgiving and hard to overcook, so they’re a great option if you’re worried about dryness.
How can I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a splash of chicken broth or water to loosen the sauce. The microwave can work in a pinch, but it may cause the sauce to separate a little.
My sauce broke and looks oily. What happened?
This usually means the heat was too high when you added the butter and liquids, causing the emulsion to break. To fix it, remove the pan from the heat and vigorously whisk in a tablespoon of cold broth or water. This can often bring the sauce back together.
Can I make this dish ahead of time?
You can prep the components ahead—season and flour the chicken, and juice/zest the lemons. But for the best texture and flavor, I’d recommend cooking it just before serving. The sauce is at its absolute peak when fresh.
Is it possible to make this dairy-free?
Yes, you can substitute the butter with a plant-based alternative and use olive oil for searing. The flavor profile will be different, but you’ll still get a lovely, tangy sauce. Just make sure to use a vegan butter that you enjoy the taste of, as it will be a prominent flavor.
Lemon Butter Chicken
Make this easy Lemon Butter Chicken with a tangy, rich sauce in just 30 minutes. Perfect for a quick weeknight dinner or elegant meal. Get the recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 tsp kosher salt (plus more to taste)
-
½ tsp freshly ground black pepper
-
2 tbsp all-purpose flour
-
2 tbsp olive oil
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3 tbsp unsalted butter (divided)
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4 garlic cloves (minced)
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½ cup chicken broth (low-sodium preferred)
-
¼ cup fresh lemon juice (from about 2 lemons)
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1 tsp lemon zest
-
2 tbsp fresh parsley (chopped)
-
1 tbsp fresh thyme leaves
Instructions
-
Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. Season both sides generously with the salt and pepper, then sprinkle the flour over them, coating lightly and shaking off any excess. The flour will create a delicate crust and help thicken the sauce later.01
-
Heat the olive oil and 1 tablespoon of the butter in your large skillet over medium-high heat. Once the butter has melted and the pan is hot, carefully add the chicken breasts. You should hear a satisfying sizzle. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom.02
-
Flip the chicken using tongs. You’ll notice the color is a deep golden brown. Cook for another 5-7 minutes on the second side until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Transfer the chicken to a clean plate and tent it loosely with foil to keep it warm.03
-
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 60 seconds, stirring constantly, until it becomes incredibly fragrant. Be careful not to let it burn, or it will turn bitter.04
-
Pour in the chicken broth and lemon juice. Use a wooden spoon or spatula to scrape up all those delicious browned bits from the bottom of the pan—that’s pure flavor! Let the liquid come to a simmer and cook for 2-3 minutes, allowing it to reduce slightly.05
-
Stir in the lemon zest, fresh parsley, and thyme. The sauce should look glossy and have thickened just enough to coat the back of a spoon. Taste it and adjust the seasoning with a little more salt or pepper if needed. Sometimes I add an extra squeeze of lemon here if I want it extra zingy.06
-
Return the chicken breasts and any accumulated juices on the plate back to the skillet. Spoon that glorious lemon butter sauce over the top of each piece, ensuring they’re well-coated. Let everything heat through for another minute or two, then serve immediately.07
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