Lemon Chicken Recipe (with Lemon Butter Sauce) – Juicy & Zesty One-Pan Dinner

Few dishes are as vibrant and satisfying as Lemon Chicken with Lemon Butter Sauce. Known for its bright citrus flavor and tender, pan-seared chicken, this dish brings together the tang of fresh lemon, the richness of butter, and just a hint of garlic—all in a single skillet.

While it has Italian and French culinary roots, this modern stovetop version made popular by home cooks and food blogs like NatashasKitchen.com is a practical weeknight hero. It’s fast, flavorful, and feels restaurant-worthy with minimal effort.

Perfectly golden chicken breasts are coated in a silky lemon butter pan sauce, making this a comforting yet refreshing main dish that pairs effortlessly with pasta, rice, or roasted vegetables.

Ingredients Overview

Each ingredient plays a key role in creating a layered, zesty flavor. Here’s what you’ll need and how to get the best results:

• Chicken Breasts (Boneless, Skinless)
  Slice into cutlets for even cooking. Pound to uniform thickness for better browning and juiciness. Chicken thighs work as a dark-meat alternative.

• All-Purpose Flour
  Lightly coats the chicken to create a golden crust when pan-seared. It also helps thicken the sauce slightly. Use gluten-free flour if needed.

• Salt & Pepper
  Season generously to flavor the chicken at every stage.

• Olive Oil & Butter
  The combination allows for browning without burning the butter, while still giving the dish that rich, buttery finish.

• Garlic (Freshly Minced)
  Just one or two cloves add a mellow depth that balances the lemon. Avoid burning—add it once the chicken is cooked.

• Fresh Lemons (Juice + Zest)
  Lemon juice brings brightness and acidity, while the zest adds aromatic oils. Always zest before juicing.

• Chicken Broth
  Provides body to the sauce. Low-sodium is best so you can adjust seasoning. White wine can be used for part of the broth for an elegant twist.

• Fresh Parsley (Optional Garnish)
  Adds a pop of color and fresh herbal flavor.

Optional Add-ins or Variations:

• Capers for a briny punch

• A splash of white wine for complexity

• A pinch of crushed red pepper for heat

• Fresh thyme or rosemary for a savory herbal note

Step-by-Step Instructions

Follow these detailed steps to make perfectly juicy Lemon Chicken with a glossy, flavorful butter sauce.

1. Prep the Chicken
   Slice each chicken breast in half horizontally to create cutlets. Lightly pound to an even thickness using a meat mallet. Season both sides with salt and pepper, then dredge lightly in flour.

2. Sear the Chicken
   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When hot, add chicken cutlets in a single layer (work in batches if needed). Sear for 3–4 minutes per side until golden and cooked through. Remove to a plate and keep warm.

3. Sauté Garlic
   Reduce heat to medium. Add another ½ tablespoon butter and the minced garlic. Sauté for 30 seconds until fragrant (do not brown).

4. Deglaze the Pan
   Pour in chicken broth and lemon juice, scraping up any browned bits. Simmer for 2–3 minutes to reduce slightly. Stir in lemon zest.

5. Finish the Sauce
   Whisk in remaining butter (about 2 tablespoons), one piece at a time, to emulsify the sauce and make it silky. Taste and adjust seasoning.

6. Return Chicken to Pan
   Nestle the chicken back into the skillet, spoon sauce over the top, and simmer for 1–2 minutes just to heat through.

7. Serve Immediately
   Sprinkle with chopped parsley and serve warm with extra lemon wedges.

Tips, Variations & Substitutions

Make this classic dish your own with these helpful tips and flavor variations:

• Don’t Skip the Zest
  It adds intense lemon aroma without extra acidity. Zest before juicing to avoid squishy lemons.

• Use Chicken Thighs for Juicier Results
  Boneless, skinless thighs are less prone to drying out and add rich flavor.

• Wine Swap
  Replace half the chicken broth with dry white wine like Sauvignon Blanc for a restaurant-style finish.

• Make It Creamy
  Stir in a splash of heavy cream or a tablespoon of crème fraîche at the end for a creamy lemon butter sauce.

• Low-Carb or Keto
  Skip the flour or use almond flour to keep the chicken crusty but low-carb.

• Dairy-Free Option
  Use plant-based butter and olive oil. The flavor will be slightly different but still delicious.

Serving Ideas & Occasions

This dish is a perfect centerpiece for casual dinners or elegant meals alike. Try these side ideas:

• Angel Hair or Orzo Pasta
  Light and delicate, these pasta shapes soak up the lemony sauce beautifully.

• Garlic Mashed Potatoes
  The creamy texture complements the zesty brightness of the chicken.

• Steamed Asparagus or Green Beans
  Their natural crispness balances the richness of the sauce.

• Lemon Rice or Couscous
  Echoes the citrus theme and makes for a lovely, light pairing.

• Crusty Bread or Focaccia
  Ideal for mopping up the leftover lemon butter sauce.

This dish is wonderful for date nights, weeknight dinners, holiday spreads, or even meal prepping for a flavorful lunch the next day.

Nutritional & Health Notes

Lemon Chicken with Lemon Butter Sauce is rich in protein, moderate in fat, and low in carbohydrates—especially if served without a starch. It’s naturally gluten-free when using cornstarch or gluten-free flour.

• Calories: ~300–350 per serving (without sides)

• Protein: ~30g

• Fat: ~18g

• Carbohydrates: ~8g (mainly from flour)

Using fresh lemon adds a natural source of vitamin C. To reduce fat, use less butter and pan-sear with olive oil only, or skip dredging the chicken.

FAQs

Q1: Can I make this recipe ahead of time?
Yes. Cook the chicken and make the sauce separately. Store both in airtight containers and reheat gently before serving.

Q2: What if I don’t have fresh lemons?
Bottled lemon juice works in a pinch, but fresh lemons are ideal for both juice and zest. You can also substitute with a splash of white wine vinegar.

Q3: Why dredge the chicken in flour?
It creates a light crust that helps the chicken brown beautifully and also helps thicken the sauce slightly.

Q4: Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work great—just adjust cooking time slightly as they take a little longer to cook through.

Q5: How do I keep the sauce from breaking?
Whisk in the butter slowly off the heat or on very low heat. Adding it too quickly or at high temperatures can cause the sauce to separate.

Q6: What sides go best with lemon chicken?
Lighter sides like rice, pasta, or steamed veggies complement the sauce well. A green salad with vinaigrette is also a refreshing choice.

Q7: Is this recipe gluten-free?
Not as written, but you can make it gluten-free by using gluten-free flour or cornstarch for dredging.

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