Lemon Butter Chicken combines golden pan-seared chicken cutlets with a bright, savory sauce made from fresh lemon, garlic, chicken broth, and butter. The sauce is light enough for a weeknight meal but flavorful enough to spoon over pasta, rice, or potatoes.
Cutting the chicken breasts into thin pieces helps them cook quickly and evenly. The entire recipe comes together in one skillet in about 35 minutes.
Why You’ll Love This Recipe
- Ready in approximately 35 minutes.
- Cooks entirely in one skillet.
- Uses fresh lemon for a bright, balanced sauce.
- Thin chicken cutlets cook quickly and evenly.
- Pairs with several pasta, grain, and vegetable sides.
- Can be adapted into creamy or caper-filled variations.
Ingredients
- 2 large boneless, skinless chicken breasts, about 1 1/2 pounds total
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 3 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- 1 teaspoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon dried thyme
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
The light flour coating encourages browning and helps the lemon butter sauce cling to the chicken. Fresh lemon juice provides a cleaner flavor than bottled juice, while the zest adds citrus aroma without additional acidity.
Ingredient Substitutions
- Chicken breasts: Use boneless, skinless chicken thighs. They may require additional cooking time.
- All-purpose flour: Substitute a cup-for-cup gluten-free flour blend or omit it for a thinner sauce.
- Unsalted butter: Use salted butter and reduce the added salt slightly.
- Chicken broth: Substitute vegetable broth.
- Fresh lemon juice: Bottled lemon juice can be used, although the flavor may be less vibrant.
- Dried thyme: Use dried oregano, Italian seasoning, or 1 1/2 teaspoons fresh thyme.
- Fresh parsley: Substitute chopped basil or chives.
How to Make Lemon Butter Chicken
- Prepare the chicken.
Slice each chicken breast horizontally to create four cutlets approximately 1/2 inch thick. If necessary, gently pound thicker areas until the pieces are even. - Season the cutlets.
Pat the chicken dry with paper towels. Season both sides with 3/4 teaspoon salt, black pepper, and garlic powder. - Coat with flour.
Place the flour in a shallow dish. Lightly coat each cutlet and shake off the excess. The coating should be thin rather than heavy. - Heat the skillet.
Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. - Cook the chicken.
Add the cutlets in a single layer. Cook for 4 to 5 minutes on the first side without moving them. - Finish searing.
Flip and cook for another 3 to 4 minutes, until golden and cooked to an internal temperature of 165°F. Transfer the chicken to a plate. - Cook the garlic.
Reduce the heat to medium-low. Add the minced garlic and cook for approximately 30 seconds, stirring constantly. - Deglaze the skillet.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon. Simmer for 3 to 4 minutes, until the broth has reduced slightly. - Add the lemon and herbs.
Stir in the lemon zest, lemon juice, dried thyme, and remaining 1/4 teaspoon salt. Simmer gently for 1 minute. - Finish with butter.
Reduce the heat to low. Add the remaining 3 tablespoons butter one tablespoon at a time, stirring until each addition melts into the sauce. Do not allow the sauce to boil. - Return the chicken.
Place the chicken and any accumulated juices back into the skillet. Spoon the sauce over the cutlets and warm them for 1 to 2 minutes. - Garnish and serve.
Remove the skillet from the heat. Sprinkle with parsley and serve with lemon wedges.
Tips for the Best Lemon Butter Chicken
- Cut the chicken into evenly thick pieces.
- Pat the chicken dry before seasoning and flouring it.
- Shake off excess flour to prevent a gummy coating.
- Let the chicken brown before turning it.
- Use freshly squeezed lemon juice.
- Add the final butter over low heat.
- Serve promptly while the sauce is smooth and warm.
Common Mistakes to Avoid
Using Uneven Chicken Pieces
Thicker sections may remain undercooked while thinner areas become dry. Slice or pound the chicken to an even thickness.
Adding Too Much Flour
A heavy flour coating can absorb the sauce and become pasty. Apply only a thin layer and shake off the excess.
Burning the Garlic
Garlic becomes bitter when browned too deeply. Cook it briefly over moderate heat before adding the broth.
Boiling the Butter Sauce
High heat can cause the sauce to separate. Reduce the heat and add the butter gradually.
Adding Too Much Lemon
Excessive lemon juice can overpower the butter and make the sauce unpleasantly sour. Start with the measured amount and serve extra wedges separately.
Variations
Creamy Lemon Butter Chicken
Add 1/2 cup heavy cream after reducing the broth. Simmer gently for 2 minutes before adding the lemon and butter.
Lemon Caper Chicken
Add 2 tablespoons drained capers with the lemon juice for a briny flavor similar to chicken piccata.
Spinach Lemon Chicken
Add 3 packed cups baby spinach to the sauce. Stir until wilted before returning the chicken.
Garlic Herb Lemon Chicken
Increase the garlic to 5 cloves and replace the thyme with 1 teaspoon Italian seasoning.
Spicy Lemon Butter Chicken
Add 1/4 teaspoon crushed red pepper flakes with the garlic.
What to Serve With Lemon Butter Chicken
- Angel hair pasta or linguine
- Steamed rice
- Garlic mashed potatoes
- Roasted asparagus
- Steamed green beans
- Crusty bread
How to Store
Allow the chicken and sauce to cool before transferring them to an airtight container. Refrigerate for up to 3 days.
Lemon Butter Chicken can be frozen for up to 2 months, although the butter sauce may separate slightly after thawing. Thaw it overnight in the refrigerator.
Reheat the chicken in a covered skillet over low heat. Add a small splash of chicken broth and spoon the sauce over the cutlets as they warm. Avoid high heat, which can dry out the chicken and separate the sauce.
Frequently Asked Questions
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work well but may need a few additional minutes of cooking.
Can I make this recipe without flour?
Yes. The chicken may not brown as evenly, and the sauce will be slightly thinner, but the recipe will still work.
Why did my lemon butter sauce separate?
The skillet may have been too hot when the butter was added. Reduce the heat and stir in the butter gradually without boiling.
Why does my sauce taste bitter?
The garlic may have burned, or too much of the bitter white lemon pith may have been included with the zest. Zest only the yellow outer layer.
How can I thicken the sauce?
Let the broth reduce for an additional minute before adding the butter. The light flour residue from the chicken will also help thicken it.
How can I thin a sauce that is too thick?
Stir in warm chicken broth 1 tablespoon at a time until the sauce reaches the desired consistency.
Can I prepare Lemon Butter Chicken ahead of time?
It is best freshly prepared, but it can be made one day ahead. Reheat it gently with a small amount of chicken broth.
Final Thoughts
Lemon Butter Chicken is a straightforward skillet dinner built around golden chicken and a bright, buttery sauce. Keep the chicken pieces evenly thick and add the final butter over low heat for a smooth finish.