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This lemon butter chicken is so delicious! The chicken is pan-seared until golden, then finished in a buttery lemon sauce with plenty of garlic and fresh flavor.
It’s simple enough for a weeknight but definitely good enough to serve when you have company. I love serving it with mashed potatoes, rice, or pasta because you’ll want something to soak up every bit of that lemon butter sauce.
Table of Contents
If you love quick and easy chicken breasts recipes, check out my creamy Boursin chicken and smothered chicken breasts!
Why You’ll Love This Recipe
- Quick and easy – It comes together in about 30 minutes, making it perfect for busy weeknights.
- Tons of flavor – Fresh lemon, garlic, butter, and perfectly seasoned chicken make a really flavorful sauce with just a handful of ingredients.
- Made in one skillet – Fewer dishes are always a win.
- Easy to serve – Pair it with potatoes, pasta, rice, or vegetables and dinner is done.
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – I recommend using boneless, skinless chicken breasts and slicing or pounding them to an even thickness. This helps them cook quickly and evenly.
- Butter – Since butter is a big part of the sauce, I recommend using a good-quality butter. You can use salted or unsalted.
- Lemon – Fresh lemon juice is a must here. Bottled lemon juice won’t give the sauce the same bright, fresh flavor.
- Garlic – Freshly minced garlic adds a ton of flavor to the butter sauce. Keep an eye on it while cooking so it doesn’t burn.
- Chicken broth – This adds flavor while giving you enough liquid to create a nice pan sauce. It also helps loosen all those flavorful browned bits from the bottom of the skillet.
Top Tips
- Make sure the chicken breasts are roughly the same thickness so they cook evenly. If they’re really thick, slice them in half horizontally or pound them thinner.
- Don’t overcook the chicken. Chicken breast can dry out pretty quickly, so cook it just until the thickest part reaches 165°F.
- Use both lemon juice and lemon zest for a bold lemon flavor.
- Taste the sauce before serving. Depending on your lemons, you may want an extra squeeze of lemon juice or a little more salt.
FAQs
Can I use chicken thighs instead?
Absolutely. Boneless, skinless chicken thighs work really well with lemon butter sauce. Just keep in mind that the cooking time may be slightly different depending on their size.
Can I make this without chicken broth?
Yes. You can substitute vegetable broth, although chicken broth will give you the best flavor.
Why is my lemon butter sauce bitter?
The white pith underneath lemon peel can be bitter, so avoid squeezing or cooking large amounts of lemon peel directly in the sauce. Garlic that gets too dark can also introduce bitterness.
Can I add cream?
Yes! If you want a richer, creamier sauce, stir in a splash of heavy cream toward the end and let it gently simmer until the sauce comes together.
Storage & Reheating
Allow any leftovers to cool completely, then transfer them to an airtight container and refrigerate for up to 3-4 days.
To reheat, place the chicken and sauce in a skillet over low heat until warmed through. I like adding a small splash of chicken broth if the sauce has thickened too much in the refrigerator. Avoid cooking it for too long or the chicken can become dry.
Watch How I Make This Recipe…
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Lemon Butter Chicken
Ingredients
- 1.25 lbs chicken breasts, 4 boneless, skinless chicken breasts, about 5 ounces each
- 2 garlic cloves, finely minced
- Juice of 1 lemon
- ¼ teaspoon lemon zest
- ¼ cup all-purpose flour
- 5 tablespoons butter, divided
- ½ cup chicken broth
- 2 teaspoons granulated garlic
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons oil, plus more if needed
- Fresh chives, for garnish
Instructions
- Season the chicken on both sides with granulated garlic, Italian seasoning, salt, and pepper.
- Coat the chicken lightly in flour, shaking off any excess.
- Heat 1 tablespoon of butter and 3 tablespoons of oil in a large skillet over medium-high heat.
- Add the chicken and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- Add a little more oil to the skillet if needed. Add the garlic and cook for about 15 seconds, stirring constantly.
- Pour in the chicken broth and lemon juice, then add the lemon zest. Scrape up any browned bits from the bottom of the skillet and bring the sauce to a gentle simmer.
- Reduce the heat to low. Add 3 tablespoons of butter, one tablespoon at a time, swirling the skillet after each addition until melted and the sauce begins to thicken. For a slightly thicker sauce, lightly coat the final tablespoon of butter in flour, add it to the skillet, and swirl until melted and incorporated.
- Return the chicken to the skillet and spoon the lemon butter sauce over the top.
- Garnish with fresh chives and serve immediately. Enjoy!
Notes
Top Tips
- Make sure the chicken breasts are roughly the same thickness so they cook evenly. If they’re really thick, slice them in half horizontally or pound them thinner.
- Don’t overcook the chicken. Chicken breast can dry out pretty quickly, so cook it just until the thickest part reaches 165°F.
- Use both lemon juice and lemon zest for a potent lemon flavor.
- Taste the sauce before serving. Depending on your lemons, you may want an extra squeeze of lemon juice or a little more salt.
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks fantastic, the more lemony the better! The attached video makes it easy to follow along with as well. Keep them coming!