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This creamy Lemon Butter Chicken is a dish that’s bound to earn a permanent spot in your dinner rotation! The rich, velvety sauce combines zesty citrus with smooth cream for a combination that makes everyone at the table reach for seconds.
Looking for a recipe that feels special but won’t keep you in the kitchen all evening? This lemon butter chicken is just the answer, combining the brightness of fresh citrus with a rich, creamy sauce that tastes like it came from your favorite restaurant. It’s one of those recipes that works just as beautifully for a casual weeknight dinner as it does for entertaining guests, and you’ll love how quickly it comes together with just a few simple ingredients.
For me, the sauce is the star. Who doesn’t love a good sauce, am I right? It’s velvety and luxurious, with just the right balance of tangy lemon and rich cream that makes it seriously good! Plus, lemon butter chicken is incredibly versatile – pair it with anything from mashed potatoes to rice, and you’ve got a completely satisfying meal.
Nikki’s Recipe Rundown
- Taste: Bright lemon perfectly balances the rich, creamy flavors and savory garlic and herbs.
- Texture: The chicken stays tender and juicy inside its light flour coating, while the sauce is silky smooth!
- Ease: This lemon butter chicken recipe is simple enough for any cooking level. The ingredients are easy to find, and making sauce may sound fancy, but it’s really not complicated at all.
- Pros: This one-pan recipe works for casual and special occasions and creates a restaurant-quality sauce.
- Considerations: Timing is important – keep an eye on the heat to prevent the cream from splitting and the garlic from burning.
- Repeat Worthy: Yes! It’s easy enough for weekly dinners and never disappoints!
Ingredients Needed for Lemon Butter Chicken
- Chicken Breasts: Choose uniformly-sized pieces for even cooking. Cut them in half if they’re thick.
- All-Purpose Flour: Flour will create a thin crust on the chicken for added texture!
- Salt & Black Pepper: Add more to taste, if desired.
- Poultry Seasoning: This herb blend typically includes sage, thyme, and marjoram, adding a depth of flavor to the chicken.
- Olive Oil & Butter: I like to use a combination of olive oil and butter! The oil prevents the butter from burning, while butter adds rich flavor.
- Garlic: I feel every dish needs garlic. Garlic goes nicely with the lemon!
- Lemon: Both zest and juice are used. The zest contains aromatic oils that add bright, citrusy notes, and the juice adds just the right amount of acid.
- Chicken Broth: Forms the base of the sauce and adds savory depth.
- Heavy Cream: For that creamy, luxurious texture!
- Fresh Thyme: To infuse herby flavor into the sauce.
How To Make The Best Lemon Butter Chicken
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Dredge the Chicken
Mix the flour, salt, black pepper, and poultry seasoning in a shallow dish. Coat the chicken breasts evenly with the seasoned flour mixture.
Step 2 | Sear the Chicken
Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Remove the garlic from the pan and set aside.
Increase the heat to medium-high and brown the chicken breasts on both sides, about 3–4 minutes per side. Remove the chicken to a plate and set aside.
Step 3 | Make the Lemon Butter Sauce
Deglaze the pan by adding the lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Bring the mixture to a boil, then reduce the heat to medium-low.
Stir in the heavy cream, lemon zest, and thyme. Return the garlic and chicken breasts to the pan, along with any juices that have accumulated on the plate.
Step 3 | Simmer & Serve
Reduce the heat to low, bring the mixture to a gentle simmer, and cover the pan. Cook for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a digital thermometer.
Serve the chicken with the creamy lemon sauce spooned generously over the top. Pair with rice, mashed potatoes, and a fresh vegetable for a complete meal.
Recipe Tips
- Don’t overcrowd the pan when browning the chicken. This will give you a perfect golden crust rather than steamed chicken. A heavy-bottomed skillet, like a Dutch oven pan, will work best for even heat distribution.
- When adding the chicken broth and lemon juice to the pan, use a wooden spoon to scrape up all those browned bits (fond) – they’re pure flavor!
- Zest the lemon before juicing it– it makes it so much easier when the lemon is whole!
- The sauce might seem thin when you add the chicken back into the pan! That’s okay, it is going to simmer and reduce to the perfect consistency. You will know the sauce is ready when it coats the back of a spoon. Taste it before serving and adjust the salt, pepper, or lemon juice as needed for balance.
Variations and Substitutions
- Chicken: Swap chicken breasts for boneless, skinless chicken thighs! Just be sure to adjust the cooking time and cook the chicken until it hits 165 degrees F.
- Heavy Cream: If you prefer a lighter option, you can use half-and-half or full-fat coconut milk, but the sauce may be less rich! Don’t use anything low-fat or nonfat since it won’t stand up to the lemon juice.
- Herbs: You can try rosemary or sage in place of thyme.
- Add-ins: Add capers or olives for a Mediterranean twist, or throw in spinach or artichokes for added vegetables.
- Gluten-free: Make it gluten-free using gluten-free flour or cornstarch for dredging!
Recipe FAQs
Yes, you can use bone-in chicken breasts or chicken thighs in this lemon butter chicken recipe if you prefer. Keep in mind that the cooking time will increase, so have a meat thermometer on hand to check the internal temperature of the chicken before serving. Chicken should be cooked to 165 degrees F.
Yes! The sauce actually gets better overnight. You can prepare the dish, let it cool, and store it in an airtight container in the fridge. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce thickens too much. Be sure to gently heat it to prevent the cream from separating.
To avoid curdling the sauce, keep the heat low after adding the cream and avoid boiling the sauce. If it starts to curdle, lower the heat on the stove and whisk in a splash of hot chicken broth to re-emulsify.
Feel free to substitute the fresh thyme with about 1/2 teaspoon dried thyme instead.
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Storage
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly over low heat or in the microwave at 50% power, adding a splash of chicken broth if needed to revive the sauce.
Freeze: I don’t recommend freezing lemon butter chicken since the creamy sauce will separate after thawing!
What to Serve with Lemon Butter Chicken
When it comes to pairing this lemon butter chicken, I always lean towards starchy sides since they’ll soak up that gorgeous sauce! Creamy slow cooker mashed potatoes, al dente pasta, or rice pilaf are classic choices that would all be delicious. A crusty bread or Texas toast garlic bread are also a great options for dipping into the sauce!
For vegetables, I love serving lemon chicken with oven-roasted broccoli, Instant pot garlic green beans, or garlic parmesan potatoes.
Other Recipes to Try
- BBQ Bacon Cheddar Meatloaf
- French Onion Ground Beef & Rice Casserole
- Air Fryer Chicken Drumsticks
- Sheet Pan Chicken & Potatoes
- Shrimp & Chicken Fried Rice
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Lemon Butter Chicken
Ingredients
- 2 pounds skinless chicken breasts
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon poultry seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- zest of 1 lemon
- juice of 1 large lemon, about 1/4 cup
- 1 cup chicken broth
- ½ cup heavy cream
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
Instructions
- Mix the flour, salt, black pepper, and poultry seasoning in a shallow dish. Coat the chicken breasts evenly with the seasoned flour mixture.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds. Remove the garlic from the pan and set aside.
- Increase the heat to medium-high and brown the chicken breasts on both sides, about 3–4 minutes per side. Remove the chicken to a plate and set aside.
- Deglaze the pan by adding the lemon juice and chicken broth. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Bring the mixture to a boil, then reduce the heat to medium-low.
- Stir in the heavy cream, lemon zest, and thyme. Return the garlic and chicken breasts to the pan, along with any juices that have accumulated on the plate.
- Reduce the heat to low, bring the mixture to a gentle simmer, and cover the pan. Cook for about 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) on a digital thermometer.
- Serve the chicken with the creamy lemon sauce spooned generously over the top. Pair with rice, mashed potatoes, and a fresh vegetable for a complete meal.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Zest the lemon before juicing it for easier handling.
- Use a heavy-bottomed skillet or Dutch oven for even heat distribution.
- Taste the sauce before serving and adjust the salt, pepper, or lemon juice as needed for balance.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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