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This lemon butter chicken recipe is quick, easy, and totally delicious. This recipe has a wonderfully tangy savory sauce and melt-in-your-mouth chicken breast.

Lemon Butter Chicken

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!

Course Main Course
Cuisine American
Keyword lemon butter chicken, skillet lemon chicken recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Author Natasha Bull


  • 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)


  1. 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.

  2. 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.

  3. Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.

  4. Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced. 

Recipe Notes

  • 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.