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Delicious Lemon Butter Chicken ready to be served as a featured image for a food blog post.

Easy Lemon Butter Chicken

This Lemon Butter Chicken recipe is a quick and easy way to create a flavorful and satisfying meal. Tender chicken breasts are pan-fried and coated in a bright and creamy lemon butter sauce, making it perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons butter
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon lemon zest
  • 2 tablespoons heavy cream, optional
  • 2 tablespoons chopped fresh parsley, for garnish
  • Salt and pepper to taste

Equipment

  • Large skillet or frying pan
  • cutting board
  • sharp knife
  • Lemon juicer
  • Measuring cups
  • Measuring spoons
  • Meat Thermometer
  • Meat mallet or rolling pin
  • Plastic wrap or zip-top bag
  • small bowl
  • Plate
  • foil

Method
 

  1. Pound the chicken breasts to an even thickness of about 1/2 inch.
  2. In a small bowl, combine salt, pepper, garlic powder, and paprika.
  3. Sprinkle the seasoning mixture evenly over both sides of the chicken breasts.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Carefully place the seasoned chicken breasts in the hot skillet and cook for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
  7. In the same skillet, melt the butter over medium heat.
  8. Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant.
  9. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
  10. Bring the mixture to a simmer and let it reduce for about 2-3 minutes, or until it has slightly thickened.
  11. Stir in the lemon zest and heavy cream (if using). Season with salt and pepper to taste.
  12. Return the cooked chicken breasts to the skillet and coat them in the lemon butter sauce.
  13. Sprinkle with fresh parsley and serve immediately.

Notes

For a tangier sauce, add more lemon juice. For a richer sauce, use more butter or heavy cream. Add a pinch of red pepper flakes for a spicy kick. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. You can prepare the lemon butter sauce ahead of time and store it in the refrigerator for up to 3 days.