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Delicious Lemon Butter Chicken served as a featured image for a recipe article.

Easy Lemon Butter Chicken

This Lemon Butter Chicken recipe is a quick and easy dish that's bursting with flavor. Perfect for busy weeknights, it combines the bright zest of lemon with rich butter, garlic, and herbs, creating a restaurant-quality meal with minimal effort.
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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
  

  • 1.5-2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 6 tablespoons unsalted butter
  • 3-4 cloves garlic, minced
  • 2 lemons, juiced and zested
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • Salt and pepper to taste
  • Red pepper flakes optional
  • Lemon wedges for garnish

Equipment

  • large skillet
  • Meat mallet (optional)
  • paper towels
  • Measuring spoons
  • Measuring cups
  • Lemon zester
  • Lemon juicer
  • cutting board
  • knife
  • spatula
  • Meat thermometer

Method
 

  1. Pat the chicken breasts dry with paper towels and season generously with salt and pepper. Pound to an even thickness if necessary.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove from the skillet and set aside.
  3. Reduce the heat to medium. Add butter to the skillet and let it melt. Add the minced garlic and cook for about 30 seconds, or until fragrant.
  4. Pour in the chicken broth and lemon juice, and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  5. Stir in the lemon zest, heavy cream, and fresh herbs. Season with salt and pepper to taste. Add red pepper flakes if desired.
  6. Return the chicken breasts to the skillet and nestle them into the sauce.
  7. Reduce the heat to low, cover the skillet, and simmer for about 5-7 minutes, or until the chicken is heated through and the sauce has thickened slightly. Baste the chicken with the sauce as it simmers.
  8. Garnish with extra fresh herbs and lemon wedges. Serve immediately over pasta, rice, or roasted vegetables.

Notes

Don't overcook the chicken. Use fresh lemon juice, zest, and herbs for the best flavor. Adjust the sauce to your liking by simmering longer for a thicker sauce or adding more lemon juice for a tangier sauce. Rest the chicken for a few minutes after searing for a more tender result. For a dairy-free option, substitute the butter with olive oil or vegan butter and the heavy cream with coconut cream. Leftovers can be stored in the refrigerator for up to 3 days.