Why You’ll Love Lemon Butter Chicken Recipe

The flavour combination of lemon and butter is bright and indulgent — the lemon brings freshness while the butter adds richness.
It uses just a handful of everyday ingredients and little prep time, making it accessible and not fussy.
The chicken cooks quickly on the stovetop, and the sauce comes together in the same pan — fewer dishes and faster cleanup.
It works for a relaxed weeknight dinner but also has a classy feel if you want to serve guests.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts, pounded or flattened to even thickness
All‑purpose flour, for dredging
Salt and freshly ground black pepper
Olive oil
Unsalted butter, divided
Garlic (minced)
Low‑sodium chicken broth
Fresh lemon juice
Lemon zest
Fresh parsley (optional garnish)

Directions

Pound the chicken breasts to an even thickness (or buy thin‑cut cutlets).
Season both sides of the chicken with salt and pepper, then dredge both sides in flour, shaking off the excess.
Heat a 12‑inch skillet over medium‑high heat. Add the olive oil and 1 Tbsp butter, let it melt, then add the chicken in a single layer.
Sear the chicken until golden brown on the bottom (about 4‑5 minutes), flip and cook until the chicken registers 165 °F in the centre (another 4‑5 minutes). Transfer the chicken to a plate and set aside.
Reduce the pan heat to medium. Add minced garlic, sauté for ~20 seconds, then pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Add the lemon juice and bring the mixture to a simmer. Let it reduce by about half (≈2 minutes).
Stir in the remaining butter and the lemon zest, melt it through the sauce.
Return the chicken to the skillet, spoon sauce over the chicken breasts, and sprinkle with parsley if using. Serve warm.

Servings and timing

Servings: 4
Prep time: about 15 minutes
Cook time: about 15 minutes
Total time: ~30 minutes

Variations

Use boneless skinless chicken thighs instead of breasts for a slightly richer flavour (adjust cooking time accordingly).
Add capers or sliced olives into the sauce for a briny twist.
Swap lemon juice for a mix of lemon and white wine to deepen the flavour.
Add a splash of heavy cream at the end for a creamy lemon‑butter sauce.
For a herbier version, stir in chopped fresh thyme or rosemary along with the parsley.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3‑4 days.
To reheat, transfer the chicken and sauce to an oven‑safe dish, cover, and warm at ~350°F until heated through. Reheating gently helps maintain moisture and texture.
If reheating on the stovetop, use low heat, add a splash of broth or water if the sauce appears too thick, and stir gently until warm.
Freezing: While the sauce may lose some texture, you can freeze the dish (chicken and sauce) for up to 3 months, then thaw overnight in the refrigerator prior to reheating.

FAQs

What kind of chicken is best for this recipe?

Boneless, skinless chicken breasts are used here and work very well when flattened to an even thickness so they cook quickly and evenly.

Can I use chicken thighs instead of breasts?

Yes — you can substitute boneless skinless chicken thighs for breasts. They’ll take slightly longer to cook and you may want to monitor the internal temperature.

Do I have to dredge the chicken in flour?

The flour coating helps create a light crust and helps the sauce adhere. You could skip the flour if you prefer, but the texture will be slightly different.

How do I know the chicken is cooked through?

The internal temperature of the chicken should reach 165 °F (74 °C) in the centre. This ensures it’s safe and still juicy.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended because it provides a brighter, cleaner flavour. Bottled juice will work in a pinch, but the taste won’t be quite the same.

My sauce is too thin — how can I thicken it?

Let the broth and lemon mixture simmer a little longer until it reduces by about half before adding butter. The reduction concentrates the sauce and helps it thicken.

Can I make this ahead of time?

Yes — you can prepare the chicken and sauce ahead, then reheat when ready to serve. Just ensure you store it safely and reheat it thoroughly.

What should I serve with this dish?

Good sides include steamed or roasted asparagus or broccoli, orzo or rice (the sauce is great over it), a green salad, or roasted potatoes.

Will the chicken dry out when reheated?

If reheated too quickly or at too high heat, chicken can become dry or rubbery. Reheat slowly and gently, preferably with some sauce or liquid, and cover if using the oven.

Is this recipe suitable for special diets (e.g., gluten‑free)?

You can adapt it: for gluten‑free, use a gluten‑free flour or coating alternative instead of all‑purpose flour. Also check that your chicken broth is gluten‑free.

Conclusion

This lemon butter chicken recipe hits the perfect balance between ease and elegance. With minimal ingredients and simple steps, you’ll achieve a dish that tastes impressive but doesn’t take all evening. Whether you’re looking for a quick weeknight meal or something a little fancier, this recipe delivers. Give it a try and enjoy that buttery, lemony sauce over tender chicken — your dinner table will thank you.

Lemon Butter Chicken