Lemon Chicken Recipe (with Lemon Butter Sauce)

This Lemon Chicken with Lemon Butter Sauce is the kind of weeknight magic that turns simple ingredients into something truly special. Think golden, juicy chicken breasts bathed in a zesty, buttery lemon sauce that’s tangy, rich, and utterly irresistible. Best part? It’s all made in one pan and ready in under 30 minutes. Whether you’re cooking for the family or hosting friends, this dish never fails to impress—and it’s so simple, you might just add it to your regular dinner rotation.

Why You’ll Love This Recipe

• Fast and Fuss-Free: This is a one-pan, 30-minute recipe. Yes, seriously. No fancy steps or ingredients—just straightforward deliciousness.
• Bright and Bold Flavor: The lemon butter sauce is the star here. It’s a beautiful balance of tangy citrus, savory chicken drippings, and rich butter.
• Versatile and Elegant: Perfect for a casual dinner or when you want to wow guests without stress. Serve it with veggies, pasta, or rice—whatever you’ve got on hand.
• Minimal Cleanup: One skillet is all you need, and that means less time scrubbing dishes and more time enjoying your meal.

Ingredients You’ll Need

Here’s what brings this Lemon Chicken to life:

• Chicken breasts: Boneless and skinless for easy cooking. You can also use chicken thighs if you prefer more flavor and tenderness.
• Salt and pepper: The essentials—simple seasoning goes a long way to bring out the chicken’s flavor.
• All-purpose flour: Lightly dredging the chicken helps it brown beautifully and gives the sauce something to cling to.
• Butter: Use unsalted butter for more control over the saltiness. It’s the base of that dreamy sauce.
• Garlic: Freshly minced for a punch of flavor that blends perfectly with lemon.
• Chicken broth: Adds depth to the sauce and keeps it from becoming too thick or overly rich.
• Lemon juice: Freshly squeezed only! Bottled just doesn’t cut it here. This brings that bright, citrusy tang that makes the dish sing.
• Lemon zest: Adds even more lemony aroma and flavor without extra acidity.
• Parsley: A fresh, herbal finish to cut through the richness of the butter.

Variations

Here’s how to make this recipe your own:

• Make it Creamy: Stir in a splash of heavy cream at the end for a rich, velvety lemon cream sauce.
• Add Capers: Want a briny twist? Toss in a tablespoon of capers for a chicken piccata-style version.
• Go Herb Crazy: Swap parsley with thyme, rosemary, or basil for a fresh herbal spin.
• Spicy Lemon Kick: Add a pinch of red pepper flakes for subtle heat that pairs beautifully with lemon.

How to Make Lemon Chicken (with Lemon Butter Sauce)

Step 1: Prep the Chicken

Pound the chicken breasts to an even thickness for quick, even cooking. Season both sides with salt and pepper, then lightly dredge in flour, shaking off the excess.

Step 2: Sear the Chicken

Heat a bit of butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides and cooked through, about 4–5 minutes per side. Remove from the skillet and set aside.

Step 3: Make the Sauce

Reduce heat to medium. In the same pan, add a bit more butter and garlic, sautéing until fragrant (just 30 seconds). Pour in the chicken broth, scraping up any brown bits from the bottom of the pan. Add lemon juice and zest, stirring to combine.

Step 4: Finish with Butter and Return Chicken

Whisk in more butter to emulsify the sauce. Return the chicken to the pan and let it simmer gently for a couple of minutes, just to soak in the flavor.

Step 5: Garnish and Serve

Sprinkle with chopped parsley and serve immediately with extra lemon wedges if you like an extra zing.

Pro Tips for Making the Recipe

• Don’t Skip the Flour: That light coating helps the chicken get a golden crust and thickens the sauce just a bit.
• Use Fresh Lemons: The flavor difference between fresh and bottled lemon juice is huge—this dish really depends on that fresh citrus brightness.
• Control the Salt: If your broth is already salty, taste the sauce before adding extra salt.
• Rest the Chicken: Letting the chicken sit for a couple of minutes before slicing ensures juiciness in every bite.

How to Serve

This lemon chicken goes with just about everything, but here are a few standout pairings:

With Pasta

Serve over angel hair or linguine to soak up that delicious lemon butter sauce.

With Rice or Quinoa

Fluffy rice or nutty quinoa make perfect bases for a satisfying, saucy meal.

With Vegetables

Pair with roasted asparagus, steamed broccoli, or green beans for a fresh, balanced plate.

As a Light Lunch

Slice and toss it into a salad with arugula, cucumbers, and a simple vinaigrette for a fresh and zesty lunch option.

Make Ahead and Storage

Storing Leftovers

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days.

Freezing

Yes, you can freeze it! Let the chicken and sauce cool completely, then freeze in a sealed container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm on the stovetop over low heat or microwave in short bursts, adding a splash of water or broth to loosen the sauce.

FAQs

Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are more forgiving and stay juicy even if slightly overcooked. Just adjust the cooking time as needed.

What if I don’t have chicken broth?
You can substitute vegetable broth or even water in a pinch—just add a little extra seasoning for depth of flavor.

How do I know when the chicken is done?
Use a meat thermometer—165°F (74°C) is the magic number. Or slice into the thickest part; it should be white and juicy with no pink.

Can I make the sauce thicker?
Yes! Let it simmer a little longer to reduce, or whisk in a tiny bit of cornstarch slurry (equal parts cornstarch and water) for a thicker consistency.

Final Thoughts

This Lemon Chicken with Lemon Butter Sauce is everything a weeknight dinner should be—fast, full of flavor, and guaranteed to please. It’s bright, buttery, and beautiful on the plate. Try it once, and it might just become your go-to chicken recipe. Happy cooking!

Print