Lemon Butter Chicken

This Lemon butter chicken is the type of meal that proves that you don’t need fancy ingredients to create something truly spectacular.

Chicken breasts are lightly dredged in flour, pan-fried until golden, and then coated with a delicious lemon butter sauce made with fresh garlic and lemon juice. With bright flavors, this dish is ready in thirty minutes; it is an easy one-pan dinner that is perfect for days when you are in the mood for a quick meal.

The simplicity of this dish is that you don’t need Parmesan cheese or chicken broth to add flavor to the chicken. The citrus and garlic are the core ingredients that shine through. Serve it with fluffy jasmine rice, green beans, roasted vegetables, or crispy potatoes for a complete meal.

Whether you’re looking for a quick dinner for two, a lemon butter chicken meal prep idea, or a simple dish to feed a crowd, this recipe is easy to adapt and guaranteed to become a family favorite.

Lemon butter chicken takes inspiration from Mediterranean cooking, where lemons are often paired with chicken, seafood, and pasta. The result is a dish that is rich and comforting, yet light enough for any time of year.

Ingredients

Chicken, Butter, Lemon juice, Lemon zest, Fresh Garlic, White Vinegar, Garlic Powder, White pepper powder, Flour, Salt, Cooking oil.

You can use deboned chicken thighs or chicken breast for this recipe. Chicken breasts absorb the flavors of the lemon butter. Slicing them into thinner pieces helps them cook evenly and creates a tender, juicy texture.

Two main components of this dish are butter and the fresh lemon juice. Lemon juice gives this dish its signature tangy flavor, whilst butter adds richness. Lemon zest has the natural oils that add a citrus aroma and a deep lemon taste. Fresh lemons are essential for this recipe.

Store-bought lemon juice has a different flavor compared to the citrus taste of fresh lemons. The sharpness of the lemon cuts through the richness of the butter, resulting in a sauce that is bright and silky.

Garlic cloves add a savory and aromatic depth to the sauce. As it cooks, the butter becomes sweeter and mellow in flavor. A tiny drizzle of white vinegar enhances the dish’s sharpness. Garlic powder is mixed into the flour coating; it seasons the chicken evenly. White pepper has a mild and earthy flavor compared to black pepper.

Instructions

Wash the chicken breasts under running water. Trim off any fatty bits. If the chicken breasts are too thick, place one hand on top of the breast and carefully slice horizontally through the center and butterfly the chicken cutlets.

This step will ensure the chicken cooks more evenly and yields tender, juicy results. Pat the chicken dry; this step will remove the extra moisture. This will create a crisp, golden-brown crust when pan-frying.

In a shallow bowl, combine the flour, garlic powder, salt, and white pepper. Dredge each chicken cutlet in the seasoned flour mixture until evenly coated, then shake off any excess flour. The light coating gives the lemon butter chicken a delicate crust and also helps thicken the garlic lemon butter sauce later in the cooking process.

Heat a large pan on medium-low heat, and add a few drops of butter. Once the butter is hot, add the coated chicken breasts and cook for about 7 minutes per side, until golden brown and cooked through.

Remove the chicken from the pan and set aside. Grate the lemon zest onto a plate, then squeeze the lemon juice into a bowl. During this time, you can saute some green beans along with whole garlic cloves, this will add to the flavour of the lemon gravy sauce.

In the same pan, lower the heat, add more butter with slices of lemon and sauté for 1 to 2 minutes, until fragrant. Add a few drops of water with 1/2 tsp of flour from the dredge mix. During that time, squeeze more lemon juice to the pan, then simmer for a few minutes.

Add the cooked chicken to the pan and coat it with the lemon garlic sauce. Cook for 2 to 4 more minutes, until the chicken is fully heated and coated in the sauce. Plate the chicken and drizzle any remaining sauce on top. The Lemon butter chicken is ready to be served and enjoyed. Garnish with a few pieces of chopped parsley. Enjoy!

What can you serve with Lemon butter chicken?

Lemon butter chicken pairs well with Jasmine or basmati rice, as it absorbs the sauce beautifully. You can also slice the chicken into cubes, toss it with cooked pasta, and add sautéed or roasted greens to create a comforting meal. Vegetables, such as sautéed greens or roasted vegetables, will help balance a plate. Explore more Chicken recipes, Salad recipes, and Easy Dinner Recipes.

How to Store Lemon butter chicken?

Store in an airtight container in the fridge for 2 to 4 days. Make sure that the chicken is at room temperature before adding it to the container. Reheat on the stove-top or in the microwave.

Expert tips

You can use Boneless chicken thighs in place of the chicken breast; it will require a few more minutes to cook. Chicken thighs are generally juicier and slightly more flavourful than chicken breasts. You can make this recipe dairy-free by swapping out the butter for olive oil.

And, if you want a richer flavor, consider keeping the butter in and adding a tablespoon of heavy cream. To prevent the sauce from separating, reheat the sauce on low heat and add a small amount of water.

If you make this recipe all the time, you can change up the flavors with dried herbs such as parsley, thyme, rosemary, oregano, and basil. For a paleo version, substitute the flour with arrowroot powder or almond flour and use ghee instead of butter. For a keto version, replace the flour with almond flour and serve with cauliflower rice or roasted vegetables.