The simple things in life are the best, and this applies perfectly to this recipe. Lemon butter chicken is simple but so good. Perfectly browned chicken breasts are bathed in a tangy and zesty sauce made with garlic, chicken broth, white wine, lemon juice, lemon zest, red pepper flakes, parsley, and butter.
That final butter touch gives this lemon chicken breast recipe a slightly creamy consistency that’s to die for. The best part? Lemon chicken breasts can be made in less than 30 mins.
Lemon Butter Chicken Ingredients:
- Chicken breasts. Boneless, skinless chicken breasts that are pounded thin so they cook evenly and fast.
- Flour to dredge the chicken breasts and help them brown evenly. It also helps thicken the sauce a bit.
- Butter. We will use 4 tablespoons. Seems like a lot, but we need them to create the sauce.
- Olive oil. Just a little helps keep the butter from burning when exposed to high heat.
- Garlic. This aromatic ingredient makes this recipe taste amazing.
- Chicken broth is used as the base for the sauce.
- White wine adds a little zing to the sauce and helps deglaze the skillet.
- Lemon juice and zest. Lemon is the main ingredient in the dish. It provides acidity to the sauce.
- Red pepper flakes are an optional ingredient. I love the spicy touch, but you can omit them.
- Fresh parsley finishes this amazing concoction and gives it an element of freshness.
How to make Lemon Butter Chicken?
To make lemon butter chicken a quick and easy recipe, I recommend you prep all your ingredients before you start cooking. Using a rolling pin or meat mallet, pound the chicken breasts thin (about ⅓ inch thick). Season both sides of the chicken breasts with salt and pepper.
- Place the flour in a shallow dish and dredge the chicken breasts with it, on both sides. Shake any excess flour from the chicken breasts and place them on a plate.
- Heat a large skillet on medium-high heat and add the olive oil and one tablespoon of butter.
- Once the butter has melted, place the chicken breasts in a single layer and let them brown for about 4 minutes. Flip them over and brown them on the other side for about 4 more minutes. Transfer to a plate and keep them warm (cover with foil).
- Reduce the heat to medium and add the garlic to the same skillet. Cook just until fragrant, about 30 seconds.
- Pour in the white wine to deglaze the pan, scraping the bottom to loosen up any brown bits stuck to it. Mix in the chicken broth and lemon juice. Let simmer for about 3 minutes until the mixture has reduced by half.
- Add the remaining 3 tablespoons of butter and lemon zest. Stir the sauce gently to incorporate the butter. Season with salt and pepper.
Return the cooked chicken to the skillet and add one tablespoon of parsley and the red pepper flakes. Spoon the sauce over it and cook for about two more minutes until the chicken breasts are heated through. Serve with the remaining fresh parsley on top.
What to serve with lemon butter chicken?
Now that you’ve got your protein, you need veggies and carbs, so please look for my Garlic Butter Rice Recipe, or my Green Beans, Bacon, and Potatoes Recipe. You can also make my Crock Pot Potatoes Recipe for an easy side dish.
Make this ahead and storage instructions:
If you want to save time, you can cook the chicken breasts ahead of time, refrigerate them and just make the sauce prior to serving.
To store any Lemon Butter Chicken leftovers, place them in an airtight container and into the fridge for up to 3 days. Lemon Butter Chicken is an easy dinner recipe to make when you want something fast and delicious.
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- ¼ cup all-purpose flour
- 1 tablespoon olive oil
- 4 tablespoons butter, divided
- 2 garlic cloves, minced
- ¼ cup dry white wine
- ½ cup chicken broth
- 2 tablespoons chopped fresh parsley, divided
- ½ teaspoon red pepper flakes
- 3 tablespoons lemon juice
- 1 teaspoon fresh lemon zest
- Using a meat mallet or rolling pin, pound the chicken breasts thin (⅓ inch thick). Season both sides with salt and pepper.
- Place flour in a shallow dish and dredge both sides of the chicken breasts with it until fully covered. Shake any excess flour and place the chicken breasts on a plate.
- Heat a large skillet over medium-high heat and add the olive oil and one tablespoon of butter. Once the butter has melted, place the chicken breasts in a single layer and brown for 4 minutes on one side, and 4 additional minutes on the other side. Transfer to a plate and keep warm (cover with foil)
- Using the same skillet, reduce the heat to medium and add the garlic. Cook for 30 seconds, just until fragrant. Be careful not to burn it. Pour in the white wine to deglaze the pan, scraping any leftover brown bits from the bottom. Add the chicken broth and lemon juice, and simmer until reduced by half, about 3-4 minutes.
- Once reduced, add the rest of the butter and the lemon zest. Stir gently until all the butter has been incorporated into the sauce. Season with salt and pepper if needed.
- Return the chicken breasts to the skillet and add one tablespoon of chopped parsley and the red pepper flakes. Cover the chicken with the sauce and cook for about 2 minutes until heated through. Serve with the remaining tablespoon of fresh parsley on top.
Amount Per Serving: Calories: 341Total Fat: 19gSaturated Fat: 8gCholesterol: 121mgCarbohydrates: 9gProtein: 32g