This lemon butter chicken recipe is fast and makes the best dinner. Tender chicken is pan-fried and coated in the easiest, most delicious lemon butter sauce!
I'm hoping this recipe will become a new weeknight favorite of yours. It's ready in about 20 minutes - not bad! This recipe is quite similar to chicken piccata, but there's no capers in this lemon chicken skillet recipe.
Lemons and butter. One of life's best combos. 😉
How to make lemon butter chicken
The chicken is quickly sprinkled with some garlic powder and salt & pepper, then coated in flour and fried until golden on both sides. I prefer to cut the chicken in half lengthwise (to make thinner cutlets) because it allows the chicken to cook faster without drying it out.
And making lemon butter chicken sauce is simple. After pan-frying the chicken, you deglaze the pan with butter, chicken broth, and lemon juice. No fancy ingredients in here. You finish cooking the chicken in the sauce, and voilà - dinner is served!
This dish has a bright lemon flavor, partially because I use a fair bit of lemon juice, but I also love to add some lemon zest. The zest isn't strictly necessary, but it's one of my favorite things to add to a dish to really make the flavors pop.
What to serve with this dish
Serve this chicken with pasta, rice, or mashed potatoes, or go low-carb with some veggies and/or a salad.
More easy lemon chicken recipes:
- Honey Lemon Chicken
- Easy Creamy Lemon Chicken
- Lemon Parmesan Chicken Alfredo Recipe
- Lemon Chicken Stuffed Shells Recipe
Let me know if you've made this easy chicken recipe!
Questions? Ask me in the comments below. 🙂
Lemon Butter Chicken
- 2-3 chicken breasts cut in half lengthwise
- 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
- Fresh parsley chopped, to taste (optional)
- 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.
- In most recipes, including this one, I use medium-to-large size chicken breasts. If you buy particularly small ones, you can probably skip the step of cutting them in half lengthwise - just ensure they're cooked through.
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe (you don't need to use cast iron... I just like it!).
- I used this zester/grater for the lemon zest.