It is 6pm on a busy Tuesday. You are tired from work. Your family is hungry for something warm and comforting.
This Creamy Lemon Butter Chicken is your new secret weapon. It delivers restaurant-quality flavor in just 35 minutes. You can enjoy a gourmet meal without the stress. It is bright, fresh, and perfect for a spring evening.
Why You’ll Love This Recipe
This dish is a total winner for busy families. It uses simple ingredients you likely have already. The chicken stays incredibly tender and juicy inside. The sauce is velvety and rich but feels light.
It is a high-protein meal that keeps everyone satisfied. You only need one skillet for the whole process. Cleanup is fast, giving you more time to relax. Your kids will love the mild, creamy flavor.
Simple Cooking Method
Making this dish is very straightforward for beginners. You start by searing the chicken until it is perfectly golden brown. Then, you whisk together a quick pan sauce. The sauce thickens beautifully in just a few minutes. You simply tuck the chicken back in to finish. Cooking feels easy and totally doable tonight.
Ingredients You’ll Need
These fresh ingredients create a bright and sunny flavor profile.
- 2 lbs chicken breasts, halved horizontally
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Step-by-Step Directions
- Season the chicken breasts with salt and black pepper on both sides.
- Dredge each piece of chicken in flour and shake off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove from pan and set aside.
- Lower the heat to medium and add the remaining 3 tablespoons of butter and minced garlic to the skillet, sautéing for 60 seconds.
- Pour in the chicken stock to deglaze the pan, stirring to release the fond from the bottom.
- Whisk in the heavy cream, lemon juice, and lemon zest; simmer for 3 to 5 minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the meat.
- Garnish with chopped parsley and serve immediately.
Best Ways to Enjoy It
Serve this chicken over a bed of warm angel hair pasta. The pasta soaks up every drop of that golden sauce. You can also pair it with roasted asparagus. A side of crusty bread is great for dipping. For a romantic date night, serve with chilled white wine.
How to Store Leftovers
Store any leftovers in an airtight container. Keep it in the fridge for up to three days. When reheating, use a low heat on the stove. Add a splash of broth to loosen the sauce. This keeps the chicken moist and tender. It makes a fantastic high-protein lunch the next day.
Tips for Best Results
- Always use fresh lemon juice for the best flavor.
- Do not crowd the chicken in the skillet while searing.
- Use a meat thermometer to ensure chicken reaches 165°F.
- Dredge the chicken right before cooking so it stays crispy.
- Zest your lemon before you juice it for easier prep.
- Whisk the cream in slowly to prevent the sauce from breaking.
- Garnish with extra lemon slices for a beautiful presentation.
Easy Flavor Ideas
- Add a tablespoon of capers for a salty, tangy kick.
- Swap the parsley for fresh basil in the summer.
- Use gluten-free flour to make this dish allergy-friendly.
- Stir in a handful of spinach for extra nutrients.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work beautifully here. They are very juicy and hard to overcook. Just add a few extra minutes to the searing time.
How do I prevent the sauce from curdling?
Make sure your heat is on medium, not high. Whisk the heavy cream in steadily. The chicken stock helps stabilize the sauce before the cream is added.
I hope this Creamy Lemon Butter Chicken brings a little sunshine to your dinner table. It is the perfect way to end a busy day with a smile. Happy cooking!
— Katie Wood
Ingredients
- 2 lbs chicken breasts, halved horizontally
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 cup all -purpose flour
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 3 cloves garlic , minced
- 0.5 cup chicken stock
- 0.5 cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped
Instructions
- Season the chicken breasts with salt and black pepper on both sides.
- Dredge each piece of chicken in flour and shake off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Cook the chicken for 5 to 7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove from pan and set aside.
- Lower the heat to medium and add the remaining 3 tablespoons of butter and minced garlic to the skillet, sautéing for 60 seconds.
- Pour in the chicken stock to deglaze the pan, stirring to release the fond from the bottom.
- Whisk in the heavy cream, lemon juice, and lemon zest; simmer for 3 to 5 minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the meat.
- Garnish with chopped parsley and serve immediately.
