Elevate your weeknight dinner with this elegant lemon butter chicken! This dish never fails to impress.
What I love most about this recipe is how it transforms everyday chicken into something special.
The sauce is pure magic. It’s bright, buttery, and silky smooth, with just enough lemon to make your tastebuds dance without puckering.
I love to serve it with some roasted asparagus and crusty bread to soak up every last drop of that heavenly sauce.
Trust me, you won’t want to leave any of it behind!
Why You’ll Love This Lemon Butter Chicken
Restaurant-Quality: It delivers an elegant, buttery richness balanced with bright lemony notes for a comforting dish. It feels like dining out at a high-end restaurant.
Simple Yet Sophisticated: The recipe uses a handful of common ingredients but creates a dish with a gourmet aesthetic and depth. It’s perfect for impressing dinner guests.
Quick Fix: With a cooking time of just about 30 minutes, this recipe is ideal for busy weeknights.
One-Pan: This entire dish is cooked in a single skillet. Spend less time in the kitchen and more time enjoying the delicious results.
Ingredients
- Boneless, Skinless Chicken Breasts: The main protein of the dish. They’re tender and juicy.
- Salt, Black Pepper, Garlic Powder: Essential seasonings enhance the chicken’s natural flavor, with garlic powder adding a subtle savory depth.
- All-Purpose Flour: It lightly coats the chicken for a golden, crispy exterior while helping to thicken the pan sauce.
- Olive Oil: It adds a slightly fruity flavor and helps to achieve a beautiful, golden-brown crust.
- Unsalted Butter: It adds richness to the sauce and ensures you can control the salt level for a perfectly balanced flavor.
- Garlic: It infuses the dish with aromatic, savory notes to complement the brightness of the lemon.
- Low-Sodium Chicken Broth: It forms the base of the sauce, providing moisture and a subtle savory flavor.
- Fresh Lemon Juice And Zest: The star ingredients bring a tangy brightness and refreshing citrus aroma to the dish.
- Chopped Fresh Parsley: An optional garnish adds a pop of color and a hint of fresh, herbal flavor.
How to Make Lemon Butter Chicken
This dish feels high-end, yet it’s so easy to make.
1. Season and dredge the chicken. Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder if using. Place the flour in a shallow dish, then lightly dredge each piece of chicken in the flour, shaking off any excess.
2. Sear the chicken. In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter until the butter melts. Add the chicken breasts in a single layer and cook for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Transfer the chicken to a plate and set aside.
3. Make the sauce. Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 20 seconds, just until fragrant and lightly golden. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and lemon zest, then let the mixture simmer for about 2 minutes.
4. Finish with the butter. Add the remaining 2 tablespoons of butter to the skillet and swirl or stir until melted, creating a smooth, rich sauce.
5. Combine and serve. Return the chicken to the skillet, spooning the sauce over each piece to coat it evenly. Taste and season with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy!
Tips for the Best Lemon Butter Chicken
Here are a few tried-and-true tips I’ve picked up along the way when making this chicken.
- Fresh is best. Always use fresh lemon juice and zest. It provides bright and vibrant citrus flavors unmatched by bottled juice.
- Check your chicken thickness. Ensure uniform ⅓-inch thickness when pounding chicken to guarantee even cooking and prevent dry spots.
- Don’t overcrowd the pan! Cook the chicken in a single layer without overlapping to allow proper browning and even cooking.
- Go easy on the lemon. Add lemon juice gradually and taste as you go. Different lemons vary in acidity levels.
- Try tasty variations. Add capers for a piccata style, mushrooms for earthiness, or white wine instead of some of the broth for added depth. For a creamier version, add a splash of heavy cream to the sauce.
- Make it a meal. Pair the chicken with angel hair pasta, roasted asparagus, or mashed potatoes to soak up the delicious sauce. Serve immediately while the sauce is hot and smooth.
How to Store
To keep your leftover chicken fresh, follow these easy steps.
To Store: Allow the chicken to cool completely before transferring it to an air-tight container. Store it in the refrigerator for up to 3–4 days to maintain freshness and food safety.
To Freeze: Once cooled, place the chicken in a freezer-safe air-tight container or bag, removing excess air. Freeze for up to 3–4 months, and thaw in the refrigerator overnight before reheating.
To Reheat: Reheat the chicken in a skillet over medium heat. Add a splash of chicken broth or water to keep it moist until it reaches an internal temperature of 165°F. Or, use the oven at 350°F. Cover the dish with foil, and reheat for about 15–20 minutes.
Lemon Butter Chicken
4
servings15
minutes15
minutes264
kcalThis easy one-pan lemon butter chicken is always a crowd-pleaser! The sauce is refreshing, buttery, and too good to resist.
Ingredients
4 boneless, skinless chicken breasts (pounded to about ⅓-inch thickness), or 2 large breasts halved lengthwise
Salt and freshly ground black pepper, to taste
1⁄2 teaspoon garlic powder (optional)
1⁄3 cup all-purpose flour
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1-2 cloves garlic, minced
1⁄2 cup low-sodium chicken broth
3 tablespoons fresh lemon juice
Zest of ½ lemon
Chopped fresh parsley (optional, for garnish)
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and garlic powder if using. Place the flour in a shallow dish, then lightly dredge each piece of chicken in the flour, shaking off any excess.
- In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter until the butter melts. Add the chicken breasts in a single layer and cook for about 4–5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/). Transfer the chicken to a plate and set aside.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 20 seconds, just until fragrant and lightly golden. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the lemon juice and lemon zest, then let the mixture simmer for about 2 minutes.
- Add the remaining 2 tablespoons of butter to the skillet and swirl or stir until melted, creating a smooth, rich sauce.
- Return the chicken to the skillet, spooning the sauce over each piece to coat it evenly. Taste and season with additional salt and pepper if needed. Garnish with fresh parsley and serve immediately. Enjoy!
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