Name: Lemon Chicken Recipe (with Lemon Butter Sauce)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons all-purpose flour; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 1/3 cup fresh lemon juice; 1 teaspoon lemon zest; 1/2 cup chicken broth; 2 tablespoons fresh parsley, chopped

Hey y’all! If you’re craving a dinner that’s packed with bright, zesty flavors and a velvety, buttery finish, this Lemon Chicken Recipe (with Lemon Butter Sauce) is about to become your new favorite. It’s juicy, golden, and bursting with tangy citrus—perfect for cozy weeknights or impressing friends at a dinner party. Simple ingredients, minimal prep, and maximum flavor—what’s not to love? Let’s get cooking!

Lemon Chicken Recipe (with Lemon Butter Sauce)

Why You’ll Love This Lemon Chicken

This recipe comes together in just 30 minutes for an easy weeknight meal.
The lemon butter sauce is irresistibly rich, creamy, and tangy.
It’s versatile—serve it with pasta, rice, or veggies.
Only a handful of simple pantry staples required.
Kid-friendly and perfect for all occasions, from casual dinners to special gatherings.

Ingredients

2 large boneless, skinless Chicken breasts (about 1 lb total)
1/2 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1/2 cup Chicken broth (low sodium recommended)
2 tablespoons fresh lemon juice (about 1 large lemon)
Zest of 1 lemon
2 tablespoons heavy cream (optional for creamier sauce)
Chopped fresh parsley, for garnish
Lemon slices, for serving (optional)

Directions

Step 1: Prep the Chicken

Slice the chicken breasts horizontally to create four thin cutlets. Pat dry with a paper towel.

Step 2: Dredge the Chicken

In a shallow bowl, mix flour, garlic powder, salt, and black pepper. Dredge each chicken cutlet in the mixture, coating both sides and shaking off excess.

Step 3: Sear the Chicken

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken and set aside on a plate.

Step 4: Make the Lemon Butter Sauce

Reduce heat to medium. Add remaining butter to the pan. Stir in minced garlic and sauté for 30 seconds until fragrant. Pour in chicken broth, scraping up browned bits from the bottom. Stir in lemon juice and zest, simmering for 2 minutes. Whisk in heavy cream, if using, and simmer for another minute until the sauce is slightly thickened.

Step 5: Finish & Serve

Return the cooked chicken cutlets to the skillet, spooning sauce over the top. Simmer for 1-2 minutes so the chicken absorbs the flavors. Garnish with fresh parsley and lemon slices. Serve immediately!

Notes

For extra juicy chicken, avoid overcooking—internal temperature should reach 165°F (74°C).
Add a splash more broth if you prefer a thinner sauce.
Let the chicken rest for a couple of minutes before slicing for maximum juiciness.

Variations

Lemon Chicken Piccata: Add 2 tablespoons of capers before simmering the sauce for a piquant touch.
Crispy Parmesan Lemon Chicken: Mix 1/4 cup grated Parmesan cheese into the flour dredge for a cheesy crust.
Lemon Herb Chicken: Add a teaspoon of dried Italian herbs to the flour mixture for herbal depth.

Required Equipment

Large skillet (nonstick or stainless steel)
Tongs
Shallow bowl for dredging
Whisk
Measuring cups and spoons
Zester

Storage Instructions

Store leftover lemon chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. The sauce may thicken upon refrigeration; stir in a splash of water or broth while reheating to restore its silky texture. Freezing is not recommended as the lemon butter sauce may separate.

Suggested Pairings & Serving Recommendations

Serve over fluffy rice, creamy mashed potatoes, or buttery pasta to soak up the sauce.
Pair with a simple green salad or roasted asparagus for a fresh, balanced meal.
Enjoy alongside crisp white wine like Sauvignon Blanc or Chardonnay for a classic combination.

Pro Tips for the Best Lemon Chicken

Pound chicken to even thickness for perfect, uniform cooking.
Use freshly squeezed lemon juice for the brightest flavor—bottled juice just won’t compare.
Scrape up all the brown bits from the skillet after searing the chicken to unlock extra depth in the sauce.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes! Boneless, skinless chicken thighs work perfectly—just adjust cooking time as needed (about 5-6 minutes per side).

How do I make the sauce thicker?

If you prefer a thicker sauce, simmer for an extra 2-3 minutes or whisk in 1 teaspoon of cornstarch mixed with 1 tablespoon of water.

Is the sauce very lemony?

The sauce is bright and tangy but balanced by butter and cream. For a milder lemon flavor, reduce the juice to 1 tablespoon.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Lemon Chicken Recipe (with Lemon Butter Sauce)

Why You’ll Love This Lemon Chicken

Ingredients