Lemon Butter Chicken: The Ultimate Recipe for a Delicious Dinner

Lemon Butter Chicken, a dish that sings with bright, zesty flavor and melts in your mouth, is about to become your new weeknight hero. Imagine tender chicken breasts, pan-seared to golden perfection, then bathed in a luscious, tangy sauce that’s both comforting and invigorating. Are you ready to elevate your dinner game with a recipe that’s surprisingly simple yet incredibly satisfying?

While the exact origins of Lemon Butter Chicken are debated, the combination of lemon and butter as a sauce base has roots in classic French cuisine. This culinary marriage, known for its richness and acidity, has been adapted and embraced globally, finding its way into countless variations. What makes this particular rendition so beloved? It’s the perfect balance of flavors – the richness of the butter, the bright tang of the lemon, and the savory depth of the chicken, all working in harmony.

People adore this dish for its incredible taste, of course! The sauce is simply irresistible, coating every bite with a velvety texture and a burst of citrus. But beyond the flavor, it’s also incredibly convenient. It’s quick enough for a busy weeknight, yet elegant enough to serve to guests. Plus, it’s a crowd-pleaser – even picky eaters can’t resist the allure of tender chicken in a flavorful lemon butter sauce. So, let’s get cooking and create a Lemon Butter Chicken masterpiece that will have everyone asking for seconds!

this Recipe

Ingredients:

• For the Chicken:
• 4 boneless, skinless chicken breasts (about 6-8 ounces each)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 2 tablespoons olive oil
• For the Lemon Butter Sauce:
• 4 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1/4 cup chicken broth
• 1/4 cup heavy cream
• 1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon grated Parmesan cheese (optional)
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper to taste
• Optional Garnishes:
• Lemon wedges
• Fresh parsley sprigs

Preparing the Chicken:

1. First, let’s get our chicken ready. Pat the chicken breasts dry with paper towels. This is important because it helps them brown nicely in the pan.
2. In a small bowl, combine the salt, pepper, garlic powder, and paprika. This is our simple but flavorful spice rub.
3. Sprinkle the spice mixture evenly over both sides of the chicken breasts, making sure they’re well coated. Don’t be shy! We want that flavor to really penetrate.

Cooking the Chicken:

1. Now, let’s cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken; this will help create a nice sear.
2. Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. If your skillet isn’t large enough, you might need to cook the chicken in batches. Overcrowding the pan will lower the temperature and steam the chicken instead of searing it.
3. Cook the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy. Insert the thermometer into the thickest part of the breast.
4. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Tent it loosely with foil to keep it warm while we make the sauce.

Making the Lemon Butter Sauce:

1. Now for the star of the show: the lemon butter sauce! In the same skillet (don’t wipe it out – those browned bits from the chicken add tons of flavor!), melt the butter over medium heat.
2. Add the minced garlic to the melted butter and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Keep it moving in the pan.
3. Pour in the chicken broth and heavy cream. Stir to combine and bring the mixture to a simmer.
4. Reduce the heat to low and let the sauce simmer for about 2-3 minutes, or until it has thickened slightly. This allows the flavors to meld together beautifully.
5. Stir in the freshly squeezed lemon juice, chopped parsley, and Parmesan cheese (if using). The lemon juice will brighten the sauce and add a lovely tang.
6. Season the sauce with salt and pepper to taste. If you like a little heat, add the red pepper flakes.
7. Return the cooked chicken breasts to the skillet and spoon the lemon butter sauce over them, making sure they’re well coated.
8. Let the chicken simmer in the sauce for a minute or two, allowing it to absorb the flavors.

Serving the Lemon Butter Chicken:

1. Serve the lemon butter chicken immediately. Garnish with lemon wedges and fresh parsley sprigs, if desired.
2. This dish is delicious served with a variety of sides. Some of my favorites include:
• Pasta (linguine, fettuccine, or angel hair are all great choices)
• Rice (white rice, brown rice, or even risotto)
• Roasted vegetables (broccoli, asparagus, or Brussels sprouts)
• Mashed potatoes
• A simple green salad
3. To serve with pasta, toss the cooked pasta with the lemon butter sauce from the skillet. Top with the chicken breasts and garnish with parsley and Parmesan cheese.
4. For a complete meal, serve the chicken with a side of roasted vegetables and a fresh salad.

Tips and Variations:

• Pound the Chicken: For even cooking, you can pound the chicken breasts to an even thickness using a meat mallet. Place the chicken between two sheets of plastic wrap and gently pound until it’s about 1/2 inch thick.
• Use Chicken Thighs: If you prefer chicken thighs, you can substitute them for the chicken breasts. Boneless, skinless chicken thighs will work best. You may need to adjust the cooking time slightly, as thighs tend to take a bit longer to cook than breasts.
• Add Capers: For a briny twist, add 1-2 tablespoons of capers to the lemon butter sauce.
• Make it Creamier: For an even richer and creamier sauce, add an extra tablespoon or two of heavy cream.
• Add White Wine: For a more complex flavor, deglaze the pan with 1/4 cup of dry white wine after cooking the garlic. Let the wine reduce slightly before adding the chicken broth and heavy cream.
• Make it Gluten-Free: This recipe is naturally gluten-free, but be sure to use gluten-free chicken broth.
• Spice it Up: If you like things spicy, add more red pepper flakes or a pinch of cayenne pepper to the sauce.
• Make Ahead: You can prepare the chicken ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, simply follow the instructions for cooking the chicken and making the sauce.
• Leftovers: Leftover lemon butter chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.

Nutritional Information (Approximate):

(Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.)

• Calories: Approximately 350-400 per serving
• Protein: 40-45 grams
• Fat: 20-25 grams
• Carbohydrates: 5-10 grams

Why This Recipe Works:

This Lemon Butter Chicken recipe is a winner for several reasons. First, it’s incredibly easy to make. The ingredients are simple and readily available, and the steps are straightforward. Even beginner cooks can achieve restaurant-quality results with this recipe.

Second, it’s packed with flavor. The combination of lemon, butter, garlic, and parsley creates a bright, tangy, and savory sauce that perfectly complements the chicken. The optional Parmesan cheese adds a touch of richness and umami.

Third, it’s versatile. You can easily customize this recipe to suit your taste preferences. Add capers, white wine, or extra spices to create your own unique version. It also pairs well with a variety of sides, making it a great option for a weeknight dinner or a special occasion.

Finally, it’s a crowd-pleaser. Everyone loves the classic combination of lemon and butter, and this recipe delivers it in a delicious and satisfying way. Whether you’re cooking for your family or entertaining guests, this Lemon Butter Chicken is sure to be a hit.

Troubleshooting:

• Chicken is Dry: Make sure you don’t overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Also, pounding the chicken to an even thickness will help it cook more evenly and prevent it from drying out.
• Sauce is Too Thin: If the sauce is too thin, let it simmer for a few more minutes to allow it to thicken. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the sauce to help thicken it.
• Sauce is Too Thick: If the sauce is too thick, add a little more chicken broth or heavy cream to thin it out.
• Garlic is Burning: Be careful not to burn the garlic. Cook it over medium heat and

  

  Conclusion:

  This Lemon Butter Chicken recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The bright, zesty lemon perfectly complements the rich, creamy butter sauce, creating a symphony of tastes that will tantalize your taste buds. The chicken stays incredibly moist and tender, making every bite a truly satisfying experience. I promise, once you try this, it will become a staple in your recipe rotation.

  But why is this recipe a must-try? It’s simple: it’s quick, easy, and delivers restaurant-quality results without the restaurant price tag. You can have this dish on the table in under 30 minutes, making it perfect for busy weeknights when you crave something delicious but don’t have hours to spend in the kitchen. Plus, the ingredients are readily available at most grocery stores, so you don’t have to hunt down obscure items.

  And the best part? It’s incredibly versatile! Serve this Lemon Butter Chicken over a bed of fluffy rice or creamy mashed potatoes to soak up all that glorious sauce. For a lighter option, try pairing it with steamed asparagus, roasted broccoli, or a fresh garden salad. Want to add a little extra flair? Toss in some capers or sun-dried tomatoes for a burst of briny or sweet flavor. You could even sprinkle some fresh parsley or thyme on top for a pop of color and herbaceous aroma.

  Looking for variations? Consider adding a splash of white wine to the sauce for a deeper, more complex flavor. A pinch of red pepper flakes can add a subtle kick of heat. If you’re feeling adventurous, try using bone-in, skin-on chicken thighs for an even richer and more flavorful dish. Just remember to adjust the cooking time accordingly. You can also easily adapt this recipe to be gluten-free by using a gluten-free flour blend for dredging the chicken.

  I’ve made this recipe countless times, and it’s always a hit. My family raves about it, and I often get requests to make it for dinner parties. It’s a crowd-pleaser that’s sure to impress, no matter the occasion.

  So, what are you waiting for? Grab your ingredients and get cooking! I’m confident that you’ll love this Lemon Butter Chicken as much as I do. It’s a guaranteed winner that will bring a little sunshine to your dinner table.

  I’m so excited for you to try this recipe! Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how you served it. Your feedback is invaluable and helps me continue to create delicious and easy-to-follow recipes for you. Happy cooking! Let me know if you have any questions, I’m always happy to help. Don’t forget to rate the recipe if you enjoyed it!

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  Lemon Butter Chicken: The Ultimate Recipe for a Delicious Dinner

  Tender and juicy chicken breasts seared to golden perfection, then smothered in a bright and flavorful lemon butter sauce. This easy recipe is ready in under 30 minutes and is perfect for a weeknight dinner!

  Prep Time10 minutes

  Cook Time20 minutes

  Total Time30 minutes

  Category: Dinner

  Yield: 4 servings

  Save This Recipe

  Ingredients

  • 4 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice (from about 1-2 lemons)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon grated Parmesan cheese (optional)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and pepper to taste
  • Lemon wedges
  • Fresh parsley sprigs

  Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, and paprika. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
  2. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Carefully place the seasoned chicken breasts in the hot skillet, making sure not to overcrowd the pan. Cook for about 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove from skillet and set aside on a plate, tented with foil to keep warm.
  3. Make the Lemon Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 30 seconds, or until fragrant. Pour in chicken broth and heavy cream. Stir to combine and bring to a simmer.
  4. Reduce heat to low and let the sauce simmer for about 2-3 minutes, or until slightly thickened. Stir in lemon juice, chopped parsley, and Parmesan cheese (if using). Season with salt, pepper, and red pepper flakes (if using) to taste.
  5. Return the cooked chicken breasts to the skillet and spoon the lemon butter sauce over them, making sure they’re well coated. Let the chicken simmer in the sauce for a minute or two, allowing it to absorb the flavors.
  6. Serve: Serve the lemon butter chicken immediately. Garnish with lemon wedges and fresh parsley sprigs, if desired. Serve with pasta, rice, roasted vegetables, or mashed potatoes.

  Notes

  • For even cooking, pound the chicken breasts to an even thickness (about 1/2 inch) using a meat mallet.
  • Chicken thighs can be substituted for chicken breasts. Boneless, skinless thighs work best. Adjust cooking time as needed.
  • Add 1-2 tablespoons of capers to the lemon butter sauce for a briny twist.
  • Add an extra tablespoon or two of heavy cream for a richer sauce.
  • Deglaze the pan with 1/4 cup of dry white wine after cooking the garlic for a more complex flavor. Let the wine reduce slightly before adding the chicken broth and heavy cream.
  • Use gluten-free chicken broth to make this recipe gluten-free.
  • Add more red pepper flakes or a pinch of cayenne pepper to the sauce for a spicier dish.
  • Prepare the chicken ahead of time and store it in the refrigerator for up to 24 hours.
  • Leftover lemon butter chicken can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.