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Lemon Butter Chicken Recipe

This Lemon Butter Chicken is a quick and flavorful dish that combines tangy lemon with rich butter sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: Chicken, Easy, Quick
Servings: 4 servings

Ingredients

  • 2 breasts chicken (12 to 14 ounces each, boneless and skinless)
  • 1 cup all-purpose flour (for dredging)
  • 4 tablespoons olive oil (for sautéing)
  • 4 cloves garlic (thinly sliced)
  • 1 cup chicken stock (the base of the sauce)
  • 4 tablespoons unsalted butter (for creamy finish)
  • 1 lemon juice (about 3 to 4 tablespoons)
  • Coarse salt and freshly cracked pepper (to taste)
  • Minced fresh parsley (for garnish, optional)

Instructions

  • Begin by patting the chicken breasts dry with paper towels. Season both sides generously with coarse salt and freshly cracked pepper.
  • Place the flour in a shallow dish and dredge each chicken breast in the flour, ensuring they are coated evenly. Shake off any excess flour and set aside.
  • In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, it’s time to add the chicken.
  • Add the dredged chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
  • In the same skillet, add the thinly sliced garlic cloves. Sauté for about 30 seconds, until fragrant, being careful not to burn them.
  • Pour in the chicken stock and stir to deglaze the skillet, scraping up any bits stuck to the bottom. Allow it to simmer for a minute before adding the lemon juice.
  • Stir in the unsalted butter until melted and the sauce is smooth. Adjust seasoning with salt and pepper as needed.
  • Place the seared chicken back into the skillet, spooning the lemon butter sauce over the top. Let it simmer for another minute to soak up the flavors.
  • Remove from heat and garnish with minced fresh parsley, if desired. Serve hot with your choice of side dishes.

Equipment

  • Large Skillet
  • Tongs
  • Measuring cups and spoons
  • Cutting board and knife

Notes

  • For a lighter option, use skinless chicken thighs instead of breasts.
  • Replace all-purpose flour with whole wheat flour or almond flour for a healthier dredge.
  • Store leftovers in an airtight container in the fridge for up to 3 days.