Go Back
Adam

Lemon Chicken Recipe with Lemon Butter Sauce | Juicy & Flavorful Dinner Idea!

There’s something absolutely magical about the combination of zesty lemon and rich butter — and when paired with tender, seared chicken, you get an unforgettable dish that’s bursting with brightness and elegance. This Lemon Chicken with Lemon Butter Sauce is the perfect balance of tangy, savory, and silky smooth, making it ideal for both weeknight dinners and special occasions. If you're craving something light but indulgent, this is the dinner idea that checks all the boxes. The sauce alone is worth saving — it’s the kind you’ll want to drizzle over roasted veggies, pasta, or even spoon over rice. Best of all, it’s fast, easy, and made with simple, fresh ingredients you probably already have at home.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🥩 Viandes:
  • 4 boneless skinless chicken breasts (pounded to even thickness)
🍋 Fruits et légumes:
  • 2 cloves garlic minced
  • 1 lemon zested and juiced (about ¼ cup juice, plus 1 tsp zest)
  • Fresh parsley chopped (for garnish)
🧂 Aides culinaires et épices:
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp paprika optional for color
  • ¼ tsp crushed red pepper flakes optional for heat
🫒 Huiles et vinaigres:
  • 2 tbsp olive oil
🧈 Produits laitiers:
  • 4 tbsp unsalted butter divided
  • ¼ cup chicken broth or white wine for sauce richness

Equipment

  • Here’s everything you’ll need to prepare this zesty, buttery lemon chicken:
  • Cast iron skillet or large sauté pan
  • Tongs or spatula
  • Cutting board and knife
  • Small saucepan (optional for separate sauce prep)
  • Measuring cups and spoons
  • Citrus juicer or fork for squeezing lemons
  • Microplane or grater (for zest)

Method
 

Step 1: Prepare the Chicken
  1. Pat the chicken dry with paper towels. Pound each breast to about ½-inch thickness for even cooking.
  2. Season both sides with:
  3. Salt
  4. Black pepper
  5. Garlic powder
  6. Paprika (optional)
Step 2: Sear the Chicken
  1. Heat 2 tbsp olive oil in a large skillet over medium-high heat.
  2. Add chicken breasts and sear for 4–5 minutes per side, or until golden brown and cooked through (165°F internal temp). Remove to a plate and cover loosely with foil.
Step 3: Make the Lemon Butter Sauce
  1. In the same pan (reduce to medium heat):
  2. Add 1 tbsp butter and minced garlic. Sauté for 30 seconds until fragrant.
  3. Pour in ¼ cup chicken broth (or white wine) to deglaze the pan, scraping up browned bits.
  4. Stir in lemon juice and zest, then simmer for 2 minutes.
  5. Turn heat to low, then whisk in remaining 3 tbsp butter, one piece at a time, until melted and glossy.
  6. Optional: Add red pepper flakes for heat.
Step 4: Return Chicken to Skillet
  1. Place chicken back into the skillet. Spoon sauce over the top and simmer for 2–3 minutes to reheat and absorb flavor.
  2. Garnish with fresh parsley and extra lemon slices if desired.

Notes

🧊 Storage & Reheating
Storage:
Store leftover chicken in an airtight container in the fridge for up to 4 days.
Keep sauce separate if possible.
Reheating:
Stovetop: Simmer in a small skillet with a splash of broth until heated through.
Microwave: Reheat gently in 30-second intervals.
Oven: 350°F for 10–12 minutes, covered.
Avoid overheating, which can dry out the chicken.
🥄 Variations
Get creative with this lemon chicken recipe:
Creamy Lemon Chicken: Add 2 tbsp heavy cream to the sauce for a creamy texture
Herb Chicken: Add fresh or dried thyme, oregano, or basil
Parmesan Twist: Sprinkle grated Parmesan over the finished chicken
Lemon Chicken Piccata Style: Add 1 tbsp capers to the sauce
Honey Lemon Chicken: Stir in 1 tsp honey for a subtle sweetness
Grilled Version: Grill chicken breasts and pour sauce over just before serving
Breaded Lemon Chicken: Lightly dredge chicken in flour before searing for a crispy crust
❓ 10 FAQs
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly and stay extra juicy.
2. Can I make the sauce ahead of time?
Yes. Make and store it in the fridge for up to 3 days. Reheat gently before serving.
3. What’s the best wine for the sauce?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid anything too sweet.
4. How do I know the chicken is done?
Use a thermometer — it should read 165°F in the thickest part.
5. Is this recipe gluten-free?
Yes — as written, it’s naturally gluten-free. Just double-check your broth or wine.
6. Can I add vegetables?
Definitely! Add zucchini, spinach, or cherry tomatoes to the sauce.
7. Is this the same as Chicken Piccata?
Not quite — this version is simpler and doesn’t include capers or dredging in flour.
8. Can I freeze the leftovers?
Yes, but the sauce may separate slightly when reheated. Freeze in an airtight container for up to 2 months.
9. What pasta pairs well with this?
Try angel hair, linguine, or fettuccine — they all soak up the sauce beautifully.
10. Can I use bottled lemon juice?
Fresh is best, but bottled will work in a pinch. Use less and taste as you go.
🏁 Conclusion
This Lemon Chicken with Lemon Butter Sauce is the kind of recipe that feels fancy, but is easy enough for any night of the week. The golden seared chicken, drenched in a buttery lemon glaze, hits the perfect notes of bright, savory, and luxurious.
Whether you’re impressing guests or simply treating yourself, this dish delivers every single time. It’s fast, full of flavor, and made with love — just like every great homemade meal should be.