Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Description
Lemon Butter Chicken is a tender and juicy chicken dish pan-seared and simmered in a rich, buttery lemon garlic sauce—perfect for an elegant dinner that’s quick and easy to make.
Ingredients
4 boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
½ teaspoon garlic powder
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley (optional, for garnish)
Lemon slices (optional, for garnish)
Instructions
Season chicken with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off the excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
Add remaining butter to the pan along with garlic. Sauté for 30 seconds until fragrant.
Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3–5 minutes to reduce slightly.
Return chicken to the pan and simmer for 2–3 more minutes, spooning sauce over the top.
Garnish with parsley and lemon slices if desired. Serve hot with rice, pasta, or vegetables.
Notes
Use thin-cut chicken breasts or pound to even thickness for quicker cooking.
Add a splash of heavy cream for a creamy variation.
Pairs well with roasted potatoes, asparagus, or crusty bread.
Nutrition (per serving)
Calories: 340
Carbohydrates: 6g
Sugar: 1g
Fiber: 0g
Protein: 32g
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Cholesterol: 95mg
Sodium: 310mg
Lemon Butter Chicken
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Lemon Butter Chicken is a tender and juicy chicken dish pan-seared and simmered in a rich, buttery lemon garlic sauce—perfect for an elegant dinner that’s quick and easy to make.
Ingredients
4 boneless, skinless chicken breasts or thighs
Salt and pepper, to taste
½ teaspoon garlic powder
¼ cup all-purpose flour (for dredging)
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
¼ cup fresh lemon juice
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley (optional, for garnish)
Lemon slices (optional, for garnish)
Instructions
Season chicken with salt, pepper, and garlic powder. Lightly dredge in flour, shaking off the excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside.
Add remaining butter to the pan along with garlic. Sauté for 30 seconds until fragrant.
Pour in chicken broth, lemon juice, and lemon zest. Bring to a simmer and cook for 3–5 minutes to reduce slightly.
Return chicken to the pan and simmer for 2–3 more minutes, spooning sauce over the top.
Garnish with parsley and lemon slices if desired. Serve hot with rice, pasta, or vegetables.
Notes
Use thin-cut chicken breasts or pound to even thickness for quicker cooking.
Add a splash of heavy cream for a creamy variation.
Pairs well with roasted potatoes, asparagus, or crusty bread.