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This 20-minute lemon chicken recipe has juicy chicken with a simple buttery lemon sauce. It’s the ideal dinner for when you don’t want to put in a lot of effort!
Why you’ll love it
Sometimes the simplest recipes are the ones that shine the most! This lemon butter chicken recipe is super easy, and you only need a few basic ingredients to make something really delicious after work for your family that’s low effort and inexpensive.
I’m all about pairing lemon and chicken. They’re just so good together, so we’re also using lemon zest to really amp up the bright flavor here. This chicken with lemon sauce is basically a simplified Chicken Piccata and elevates pantry ingredients.
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it’s an easy way to infuse a lot of flavor right into the cutlets
- Flour – to get that golden crust on the chicken
- Olive oil and butter – for pan frying and making the base of the sauce
- Chicken broth – more savory flavor
- Lemon – using both juice and zest makes the lemony flavor really pop
- Parsley – for contrast and freshness
- Cutting chicken breasts in half lengthwise to make four smaller cutlets ensures that they’re more uniform in size. That way, they also cook faster and more evenly so dinner is on the table quickly.
How to make lemon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.
Let it bubble for a few minutes. Return the chicken, and simmer until it’s cooked through and the sauce has reduced some more. Give it a taste, season with extra salt & pepper as needed, and add chopped parsley and lemon slices if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my handy Microplane to zest the lemon.
- Cut the chicken in half with ease using a classic chef’s knife.
- I love my Le Creuset cast iron skillet for this one. It comes in a variety of fun colors!
- Chicken is cooked when it’s 165F. Use an instant read thermometer to make sure it’s perfectly cooked.
What to serve with lemon chicken
- I like to serve this with rice, Crockpot Mashed Potatoes, or pasta like these Quick and Easy Garlic Butter Noodles.
- For a veggie pairing, try some broccoli or my Easy Roasted Green Beans or Roasted Potatoes and Carrots.
- A salad works too! Spring mix with my Homemade Olive Garden Dressing is a great idea.
Leftovers and storage
- Store leftover chicken in the fridge in a covered container for 3-4 days.
- Reheat in a saucepan over a low heat until warmed through for best results.
- I don’t recommend freezing this one.
If you made this chicken with a lemon butter sauce, leave a review below! Ask any questions the post didn’t answer. Tag me #saltandlavender on Instagram if you made any of my recipes.
Easy Lemon Chicken
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 cup chicken broth
- 2 tablespoons lemon juice + zest of 1/2 lemon
- Chopped fresh parsley optional, to taste
- Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they’re nicely coated.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they’re nice and golden. Take them out of the pan and set aside.
- Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
- Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.
- If you buy particularly small chicken breasts, you can skip the step of cutting them in half lengthwise – just ensure they’re cooked through.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on November 5, 2018. It’s been updated with new photos and better instructions but is the same great recipe!