Lemon Butter Chicken Recipe

Lemon butter chicken is one of my favorite dishes for a quick and easy dinner idea.

It’s packed with so much flavor, comes together in one pan, and doesn’t take too long to make. The combination of tender, golden chicken with a rich, buttery lemon sauce is just pure comfort.

I love how simple it is to make, and every bite is bursting with bright, savory goodness. It’s the kind of meal that always hits the spot and is a hit in my home.

I hope you enjoy this one pot meal!

Lemon Butter Chicken Recipe

Why This Recipe Is Great

Lemon butter chicken is one of those recipes that feels fancy but is super easy to make. The combination of golden, pan-seared chicken, rich buttery sauce, and bright citrusy flavors makes every bite SO satisfying.

It’s the kind of dish that impresses without stress and it all comes together in one pan, which means less cleanup and more time enjoying your meal. So good!

What Inspired This Recipe

I’ve always loved the classic combination of butter, lemon, and garlic in cooking my meals. I really love that rich, tangy, and slightly savory mix that makes chicken taste amazing.

I’m sucker for every lemons and if I’m at a restaurant I find myself ordering any dish infused with lemons. I’ve had different variations over the years and decided to just make it myself!

Ingredient List

1. 2 large boneless, skinless chicken breasts
2. ½ cup all-purpose flour
3. ½ teaspoon salt
4. ½ teaspoon black pepper
5. ½ teaspoon paprika
6. 3 tablespoons unsalted butter
7. 2 tablespoons olive oil
8. 4 cloves garlic, minced
9. 1 cup chicken broth
10. ½ cup heavy cream
11. ¼ cup freshly squeezed lemon juice
12. 1 teaspoon lemon zest
13. 2 tablespoons capers (optional)
14. 2 tablespoons chopped fresh parsley

Breakdown of Ingredients

Chicken Breasts – Boneless and skinless work best for this recipe. You can cut them into thinner fillets to help them cook evenly and faster.

All-Purpose Flour – Creates a light coating that helps the chicken develop a golden crust when pan-fried.

Salt and Black Pepper – Simple seasonings that bring out the natural flavors of the chicken.

Paprika – Adds a little warmth and a hint of smokiness to balance the lemony brightness.

Unsalted Butter – The base of that rich, velvety sauce. Using unsalted butter gives you better control over the saltiness of the dish.

Olive Oil – Helps sear the chicken beautifully while preventing the butter from burning.

Garlic – Brings depth and aromatic flavor to the sauce. Fresh garlic is always best.

Chicken Broth – Enhances the sauce with a savory backbone that complements the lemon and butter.

Heavy Cream – Makes the sauce velvety and luscious without overpowering the fresh lemon flavor.

Lemon Juice – The star of the show. Freshly squeezed lemon juice gives this dish its bright and tangy kick.

Lemon Zest – A little goes a long way. The zest adds an extra burst of citrus flavor that takes this to the next level.

Capers (Optional) – If you love that briny, slightly salty touch, capers are a great addition.

Fresh Parsley – Brings a fresh, herby contrast to the rich sauce and adds a pop of color.

How to Make It

Start by slicing the chicken breasts in half to create thin fillets, then season them with salt, pepper, and paprika. Dip each piece lightly in flour, shaking off the excess.

In a large skillet, heat the butter and olive oil over medium heat, then sear the chicken until golden brown on both sides. Once the chicken is cooked through, remove it from the pan and set it aside.

In the same skillet, add the minced garlic and let it cook until fragrant. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan.

Add the lemon juice, zest, and capers, letting the flavors meld together. Stir in the heavy cream and let the sauce simmer until it slightly thickens. Return the chicken to the pan, spooning the sauce over the top, and let everything warm through for a couple of minutes. Finish with a sprinkle of fresh parsley and serve immediately.

NOTE: searing time depends on the thickness of the chicken breasts. If they are cut into thin fillets, 6-7 minutes per side over medium heat should be enough to cook them through. However, if the pieces are thicker, they may need 10-12 minutes per side or even a lower heat for a bit longer to ensure they cook all the way through without burning. A good way to check for doneness is to use a meat thermometer, chicken should reach an internal temperature of 165°F (75°C).

Step-by-Step Instructions

1. Slice chicken breasts in half to create thin fillets.
2. Season both sides with salt, pepper, and paprika.
3. Dredge the chicken in flour, shaking off excess.
4. Heat butter and olive oil in a skillet over medium heat.
5. Sear chicken for about 6-7 minutes per side until golden brown.
6. Remove the chicken from the pan and set aside.
7. Add minced garlic to the skillet and cook until fragrant.
8. Pour in chicken broth, scraping up browned bits.
9. Add lemon juice, zest, and capers, then stir.
10. Pour in heavy cream and let the sauce simmer to thicken.
11. Return the chicken to the skillet and spoon sauce over the top.
12. Sprinkle with fresh parsley and serve immediately.

Quick Tips

For even cooking, pound the chicken breasts to an even thickness before slicing. Freshly squeezed lemon juice is always best bottled just doesn’t have the same brightness.

If your sauce is too thin, let it simmer for a few extra minutes to thicken, or stir in a little more cream for a richer consistency.

Serve this dish with pasta, mashed potatoes, or crusty bread to soak up all that delicious sauce. If you like a little extra tang, add more lemon juice at the end.

Ingredients Replacement

If you prefer a juicier option, swap the chicken breasts for boneless, skinless chicken thighs. For a gluten-free version, replace all-purpose flour with almond flour or cornstarch.

If you need a dairy-free alternative, coconut cream works well in place of heavy cream, adding a subtle sweetness to the sauce.

Vegetable broth can be used instead of chicken broth for a lighter flavor. If capers aren’t your thing, try chopped green olives for a similar briny touch, or simply leave them out for a smoother, more classic lemon butter sauce.

Print Recipe

Lemon Butter Chicken

This lemon butter chicken recipe is a quick and easy one-pot meal with a rich, flavorful sauce. Tender pan-seared chicken is coated in a creamy, buttery lemon sauce, making it perfect for busy weeknights or a simple yet impressive dinner.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Main Course

Servings: 2

Calories: 350kcal

Ingredients

• 2 large boneless skinless chicken breasts
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 4 cloves garlic minced
• 1 cup chicken broth
• ½ cup heavy cream
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons capers optional
• 2 tablespoons chopped fresh parsley

Instructions

• Slice the chicken breasts in half to create thin fillets. Season both sides with salt, pepper, and paprika. Dredge the chicken in flour, shaking off the excess.
• Heat butter and olive oil in a large skillet over medium heat. Sear the chicken for 6-7 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
• In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Stir in lemon juice, zest, and capers. Let the mixture simmer for about 3-5 mins.
• Reduce the heat and stir in heavy cream. Let the sauce simmer until slightly thickened, abou 5 minutes.
• Return the chicken to the skillet, spooning the sauce over the top. Cook for another 5-6 minutes until heated through.
• Garnish with fresh parsley and serve immediately with pasta, rice, or crusty bread.

Notes

For even cooking, pound the chicken breasts to an even thickness before slicing. Fresh lemon juice makes a big difference in flavor, so avoid bottled juice. If the sauce is too thin, let it simmer for an extra minute or two, or add a little more cream for a richer texture. Serve this with mashed potatoes, pasta, or a side of roasted vegetables to soak up the delicious sauce.