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–+ servings
lemon butter chicken with mashed potatoes and green beans.
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5 from 1 vote

Lemon Butter Chicken

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 4
Author: Julie Maestre

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.