Lemon Chicken with Lemon Butter Sauce

A golden, pan-seared chicken breast paired with a silky lemon butter sauce — fresh, zesty, and full of flavor!

Time Required

• Prep Time: 15 minutes

• Cook Time: 20 minutes

• Total Time: ~35 minutes

Ingredients (Serves 4)

For the Chicken:

• 2 large boneless, skinless chicken breasts (or 4 small cutlets)

• ½ tsp salt

• ¼ tsp black pepper

• ½ tsp garlic powder

• ¼ cup all-purpose flour, for dredging

• 2 tablespoons olive oil

• 1 tablespoon unsalted butter

For the Lemon Butter Sauce:

• 3 tablespoons unsalted butter, divided

• 3 cloves garlic, minced

• ½ cup chicken broth (or dry white wine)

• Juice of 1 large lemon (about 2–3 tablespoons)

• Zest of 1 lemon

• 2 tablespoons heavy cream (optional, for a creamier sauce)

• 1–2 teaspoons honey or sugar (optional, balances acidity)

• Salt and pepper, to taste

• 2 tablespoons chopped fresh parsley, for garnish

• Lemon slices, for serving (optional)

Instructions

Step 1: Prepare the Chicken

1. Slice the chicken breasts horizontally into cutlets if thick. Lightly pound them between parchment sheets to ensure even thickness (about ½ inch).

2. Season both sides with salt, pepper, and garlic powder.

3. Lightly dredge each cutlet in flour, shaking off the excess.

Step 2: Sear the Chicken

1. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

2. Add the chicken (in batches if needed) and sear for 3–4 minutes per side, until golden and cooked through (internal temp: 74°C / 165°F).

3. Remove chicken from the skillet and set aside on a plate.

‍ Tip: Keep the cooked chicken loosely covered with foil to stay warm while you make the sauce.

Step 3: Make the Lemon Butter Sauce

1. In the same skillet, reduce heat to medium and add 1 tablespoon butter.

2. Add the minced garlic and sauté for 30 seconds, just until fragrant.

3. Pour in the chicken broth, lemon juice, and lemon zest. Scrape the bottom of the pan to release the flavorful brown bits.

4. Let the mixture simmer for 3–4 minutes to reduce slightly.

5. Stir in the heavy cream (if using) and honey/sugar to balance the acidity.

6. Add the remaining 1 tablespoon butter, and whisk until the sauce is glossy. Season with salt and pepper to taste.

Step 4: Combine & Serve

1. Return the chicken to the skillet and spoon the sauce over the top.

2. Simmer for another 2 minutes to heat through and coat the chicken.

3. Garnish with chopped parsley and serve with lemon slices.

️ Serving Suggestions

This dish pairs perfectly with:

• Mashed potatoes or garlic butter rice

• Steamed green beans, asparagus, or broccolini

• Pasta (especially angel hair or linguine tossed with a little olive oil or butter)

Storage & Reheating

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Reheat: Gently reheat in a covered skillet over low heat, adding a splash of broth if needed.

• Freezing: Not recommended if sauce contains cream (may separate). If made without cream, can freeze for up to 1 month.

❓ FAQ

Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless thighs work beautifully — just cook 1–2 minutes longer per side.

Q: Can I omit the cream?
A: Absolutely. The sauce will be brighter and thinner, more like a lemon-garlic pan sauce.

Q: Is white wine necessary?
A: No. You can substitute it with more chicken broth. If using wine, Sauvignon Blanc or Pinot Grigio are great choices.

Final Notes

This Lemon Chicken recipe delivers the perfect balance of zesty, rich, and savory flavors in every bite. Whether you’re cooking for guests or making a quick weeknight dinner, this one-pan wonder never disappoints.