How To Make Lemon Chicken Recipe with Butter Sauce

Dive into the zesty and luxurious flavors of “Citrus Elegance: Lemon Chicken with Butter Sauce,” a dish that marries the tangy freshness of lemon with the silky richness of butter sauce. This recipe is perfect for those who appreciate a meal that delivers both vibrant flavors and comforting warmth. Whether you’re hosting a dinner party or simply making a special weeknight dinner, this lemon chicken is sure to impress with its delightful taste and elegant presentation.

Why You’ll Love Lemon Chicken with Butter Sauce:

  • Bright and Flavorful: The lemon adds a refreshing zest that enhances the tender chicken.
  • Rich Butter Sauce: The sauce, made with butter and chicken broth, is creamy and smooth, adding a luxurious texture to the dish.
  • Simple Yet Sophisticated: Easy enough for beginners but sophisticated enough for a fancy dinner.
  • Versatile Serving Options: Pairs wonderfully with a variety of sides, from steamed vegetables to creamy mashed potatoes.

Ingredients Notes For Lemon Chicken with Butter Sauce:

  • Chicken Breasts: Boneless, skinless chicken breasts are ideal for quick cooking and easy eating.
  • Lemon: Fresh lemon juice and zest bring vibrant citrus notes to the dish.
  • Butter: Unsalted butter forms the base of the rich sauce.
  • Chicken Broth: Adds depth to the sauce and helps balance the richness of the butter.
  • Garlic: Minced for a subtle hint of sharpness.
  • Flour: Used to dredge the chicken and thicken the sauce slightly.
  • Parsley: Fresh, chopped parsley for garnish, adding color and freshness.
  • Salt and Pepper: Essential for seasoning the chicken and enhancing all the other flavors.
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Recipe Steps:

  1. Prepare the Chicken:
    • Pound the chicken breasts to an even thickness to ensure they cook evenly. Season generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
  2. Cook the Chicken:
    • In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side depending on thickness. Remove the chicken and set aside.
  3. Make the Lemon Butter Sauce:
    • In the same skillet, add minced garlic and sauté briefly until fragrant. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
    • Add lemon juice and zest, then gradually whisk in remaining butter until the sauce thickens slightly and becomes glossy. Season with salt and pepper to taste.
  4. Serve:
    • Return the chicken to the skillet and spoon the sauce over each piece. Simmer gently for a couple of minutes to reheat the chicken in the sauce.
    • Garnish with chopped parsley before serving.

Storage Options:

  • Refrigerate: Keep leftovers in an airtight container for up to 3 days.
  • Reheat: Gently reheat in a skillet or in the microwave, being careful not to overcook the chicken.


For the Chicken:

  • 4 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour for dredging
  • 2 tablespoons olive oil

For the Lemon Butter Sauce:

  • 1/4 cup chicken broth
  • 1/4 cup lemon juice
  • 1/2 cup heavy cream
  • 1/4 cup unsalted butter cut into small pieces
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • Salt and pepper to taste
  • 2 tablespoons capers optional
  • Fresh parsley chopped (for garnish)
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Prepare the Chicken:

  • Flatten the chicken breasts to an even thickness using a meat mallet. This helps them cook evenly.
  • Season both sides of the chicken breasts with salt and pepper.
  • Dredge the chicken lightly in flour, shaking off any excess.

Cook the Chicken:

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Make the Lemon Butter Sauce:

  • In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.
  • Pour in the chicken broth and lemon juice, and bring the mixture to a simmer. Scrape any browned bits from the bottom of the pan.
  • Add the heavy cream and simmer for 2-3 minutes until the sauce begins to thicken slightly.
  • Reduce the heat to low and whisk in the butter, one piece at a time, until the sauce is smooth and creamy.
  • Stir in the lemon zest and capers (if using). Season with salt and pepper to taste.

Combine and Serve:

  • Return the cooked chicken to the skillet, coating it in the lemon butter sauce. Simmer for an additional minute to ensure the chicken is heated through.
  • Garnish with chopped fresh parsley before serving.

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