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Golden pan-seared chicken breasts drizzled with a silky lemon butter cream sauce and fresh parsley.
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Creamy Lemon Butter Chicken

Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 450kcal

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.