Lemon butter chicken is a delightful dish that combines the tangy zest of lemon with the richness of butter to create a succulent meal that’s perfect for any night of the week. This recipe is easy to prepare, yet it delivers a burst of flavor that’s sure to impress your family or dinner guests.
Why You’ll Love This Recipe
- One-pan convenience: Everything is cooked in a single skillet, making cleanup a breeze.
- Big flavor, fast: The lemon butter sauce infuses the chicken with a bright and rich taste in just minutes.
- Diet-flexible: Easily adaptable to keto and gluten-free diets with simple ingredient swaps.
- Juicy and tender: Pounding the chicken to an even thickness ensures it cooks uniformly, staying moist and tender.
- Versatile: Pairs well with a variety of sides, making it perfect for any occasion.
Ingredients & Preparation Notes
- Boneless, skinless chicken breasts: Pounding them to an even thickness helps them cook evenly and stay tender.
- All-purpose flour: Used for dredging, it helps create a golden crust. For a gluten-free option, use almond or coconut flour.
- Olive oil and unsalted butter: The combination provides the perfect balance for browning the chicken and creating a flavorful sauce.
- Garlic cloves: Minced fresh garlic adds a robust flavor to the sauce.
- Chicken broth, heavy cream, lemon juice, and lemon zest: These create a tangy and creamy sauce that elevates the dish.
- Fresh parsley: A final touch of freshness and color.
When selecting your ingredients, opt for fresh lemons for the best flavor. Choose high-quality chicken breasts and consider organic options if possible.
Professional Tips & Techniques
- To achieve the best results with this lemon butter chicken recipe, consider these professional tips:
- Temperature control: Maintain medium-high heat when browning the chicken to ensure a nice crust without burning the butter.
- Even cooking: Pounding the chicken to an even thickness not only helps it cook uniformly but also allows for quicker cooking.
- Sauce reduction: Let the sauce simmer until it thickens slightly, which concentrates the flavors and ensures it coats the chicken well.
- Visual cues: The chicken is done when it’s no longer pink in the center and the juices run clear. A golden brown crust is a good indicator of doneness.
Avoid overcooking the chicken, as it can quickly become dry. Use a meat thermometer to check for doneness if you’re unsure.
Recipe Variations
- This lemon butter chicken recipe is versatile and can be adapted in many ways:
- Herb-infused: Add fresh herbs like thyme or rosemary to the sauce for an aromatic twist.
- Spicy kick: Include a pinch of red pepper flakes or a dash of hot sauce for those who enjoy some heat.
- Vegetarian option: Substitute the chicken with thick slices of tofu or portobello mushrooms.
- Creamy Dijon: Stir in a tablespoon of Dijon mustard to the sauce for a tangy and creamy variation.
- Lemon caper: Add a tablespoon of capers to the sauce for a briny, Mediterranean flair.
- Garlic lovers: Double the amount of garlic for an extra punch of flavor.
- Citrus medley: Use a combination of lemon, lime, and orange juice for a more complex citrus flavor.
- Low-carb: Omit the flour dredge and use almond flour or skip it entirely for a lighter version.
Serving Suggestions
- Lemon butter chicken is versatile and can be served in various ways:
- Elegant dinner: Serve with a side of asparagus and roasted potatoes for a classic, elegant meal.
- Casual weeknight: Pair with a simple green salad and crusty bread to soak up the sauce.
- Family-friendly: Kids love this dish with a side of buttered noodles or rice.
- Presentation tip: Garnish with lemon slices and a sprinkle of fresh parsley for an eye-catching presentation.
- Wine pairing: A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the lemon flavors beautifully.
Storage & Make-Ahead Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze the cooked chicken in the sauce for up to 3 months. Thaw in the refrigerator before reheating.
- Make-ahead: Prepare the sauce ahead of time and store it separately. Cook the chicken just before serving and reheat the sauce.
- Reheating: Gently reheat on the stove or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the sauce in advance and store it in the refrigerator. Cook the chicken just before serving and reheat the sauce.
Q: What can I use instead of heavy cream?
You can substitute heavy cream with coconut cream for a dairy-free option or half-and-half for a lighter sauce.
Q: Can I use bone-in chicken?
Yes, but you’ll need to adjust the cooking time. Bone-in chicken may take longer to cook through.
Q: Is this recipe keto-friendly?
Yes, if you use almond flour for dredging and ensure your chicken broth is keto-friendly.
Q: How do I prevent the sauce from curdling?
Ensure the skillet is not too hot when adding the cream, and stir constantly as you incorporate it into the sauce.
Q: Can I use bottled lemon juice?
Fresh lemon juice is preferred for the best flavor, but bottled lemon juice can be used in a pinch.
Q: What sides go well with this dish?
Roasted vegetables, mashed potatoes, or a simple green salad pair wonderfully with lemon butter chicken.
Q: How can I thicken the sauce if it’s too thin?
Simmer the sauce longer to reduce it, or mix a teaspoon of cornstarch with a bit of cold water and stir it into the sauce.
Conclusion
Lemon butter chicken is a versatile and delicious dish that’s perfect for any occasion. Its simple preparation and bold flavors make it a go-to recipe for busy weeknights or special dinners. Give this recipe a try, and don’t forget to share your results on social media or leave a comment below.
Enjoy your meal with a side of your choice and savor the delightful combination of tangy lemon and rich butter.
Lemon Butter Chicken
Equipment
- Large skillet
- Meat mallet or rolling pin
- Tongs
- Measuring spoons and cups
Ingredients
- 4 boneless, skinless chicken breasts Pounded to even thickness
- 1/2 cup all-purpose flour For dredging
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter Divided
- 4 garlic cloves Minced
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup lemon juice Freshly squeezed
- 1 tbsp lemon zest
- 2 tbsp chopped fresh parsley For garnish
Instructions
- Season the chicken breasts with salt and pepper. Dredge each breast in flour, shaking off excess.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside.
- In the same skillet, add the remaining 2 tablespoons of butter and garlic. Sauté for about 1 minute until fragrant.
- Pour in chicken broth, heavy cream, lemon juice, and lemon zest. Bring the sauce to a simmer, stirring occasionally, and let it reduce for about 5 minutes until thickened.
- Return the chicken to the skillet, spooning the sauce over the breasts. Simmer for another 2-3 minutes to reheat the chicken and meld the flavors.
- Garnish with chopped parsley before serving.