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If there’s one dish that brings everyone flocking to the kitchen, it’s Lemon Chicken with Butter Sauce. I swear, every time I make this, my family comes sniffing around before I even call (sometimes, even the dog looks hopeful). Maybe it’s something about buttery, golden chicken with tangy lemon wafting through the air—cozy and a bit zippy, all at once. I started making this years ago, back when I used to just “doctor up” plain boneless chicken breasts on busy nights, and now it’s a forever favorite. It’s elegant enough to serve to friends, swoon-worthy even, but easy enough for random Tuesdays when you just need that comfort food hug. Whether you pop in capers for a briny punch or keep things classic, this is one of those dishes that feels like a big, warm hug…especially when you drizzle that garlicky, creamy sauce over a bowl of pasta or fluffy mashed potatoes.
Honestly, the magic is in that golden crust you get from a quick dusting of flour. It turns ordinary chicken into something craveably special, with all the comfort of a cozy Sunday dinner and all the charm (and a little illusion) of a fancy candlelit meal. Not too shabby for less than 30 minutes of hands-on time, right?
Why You’ll Love This Recipe
- Ultimate balance: golden, crisp chicken meets luscious, lemony sauce that’s spot-on creamy without being heavy.
- Speedy: Less than 30 minutes. Seriously, this is faster than getting takeout—or “I forgot to defrost dinner” panic.
- Family-friendly: Adults love the brightness, kids love the buttery goodness (and if you leave out the capers, there are zero complaints from picky eaters!).
- Flexible: Dress it up for guests or keep it cozy for a midweek dinner. Pair with pasta, rice, roasted veggies—whatever you’ve got on hand.
- Capers? Optional—but if you love a burst of tangy flavor, go for it.
Key Ingredients
Chicken Breasts: Boneless and skinless. If your chicken breasts are huge (and honestly, aren’t they all these days?), give them a quick pound with a mallet or rolling pin to even them out a bit. It makes for the juiciest, most even cooking, and helps with that gorgeous golden crust. Chicken tenders or boneless thighs work, too—just peek at them a little earlier as the cooking time may change.
Lemon Juice: Fresh is the name of the game! Bottled lemon juice doesn’t bring the same spark of flavor. If you’re a lemon superfan, add a little bit of zest, too. It’ll make the kitchen smell like you’re in a citrus grove.
Butter: Unsalted is classic, but if all you have is salted butter, just give the sauce a taste before adding more salt at the end. Butter helps make that glossy, decadent sauce we’re all secretly obsessed with.
Heavy Cream: This turns the sauce velvety and lush, but if you’re craving a slightly lighter version, swap in half-and-half. You’ll just have a sauce that’s a bit silkier and less rich, but still delicious.
Chicken Broth: Savory depth, plus it picks up all those crazy-good browned bits from the pan. Vegetable broth does the trick in a pinch, too.
Garlic: Two big cloves. Don’t even think about skimping—garlic wakes up the aroma and gives the sauce backbone. (If your garlic cloves are teeny-tiny, toss in a third for good measure.)
Flour: Nothing fancy—just all-purpose flour for dredging the chicken and thickening things ever-so-slightly. Gluten-free? Use your favorite cup-for-cup GF blend and you’re good to go.
Capers (optional): Not everyone’s cup of tea, but if you love a burst of briny tang in your sauce, add a spoonful. Otherwise? No hard feelings—leave them out and it’ll still be delicious.
Parsley: This is for sprinkling over the top at the end. Fresh adds color and that bit of “restaurant chic,” but if you’re out, don’t sweat it. The dish still shines without it.
Complete list of ingredients with quantities and step-by-step instructions is in the recipe card below.
Instructions
Step 1: Prepare the Chicken
Start out by seasoning your chicken. I’m pretty generous with black pepper and a good pinch of salt for each piece—don’t be timid! Give the chicken a nice, even dredge in flour, coating both sides (but shake off any excess—thick flour layers aren’t the vibe here). That barely-there crust gets so satisfyingly golden.
Step 2: Cook the Chicken
Time for some skillet magic! Heat a big splash of olive oil in your widest skillet over medium-high. Once the oil is shimmering, nestle in those floured chicken breasts (don’t crowd the pan! Work in two batches if you have to). Sizzle them for about 4-5 minutes per side. You’re looking for a deep, golden color and an internal temp around 165°F. Once cooked through, get those beauties onto a plate and loosely cover with foil—it’ll keep them juicy while you work on that luscious sauce.
Step 3: Make the Sauce
Don’t you dare wash that skillet! Those bits at the bottom? Pure flavor. Turn the heat down to medium and pour in your chicken broth and fresh-squeezed lemon juice, then add the minced garlic. Grab a wooden spoon and scrape up all those toasty brown bites into the liquid. Let it gently bubble for just a minute or two so the flavors meld and the scent makes EVERYONE wander into the kitchen. (Mouths will be watering. Guaranteed.)
Step 4: Add Cream and Butter
Turn the heat to low, then pour in your cream. Stir, then gradually add the butter—just a bit at a time. I like to toss in a tablespoon, let it melt, stir, then add more. It’s therapy, honestly. As soon as the sauce goes creamy and glossy, taste for salt, pepper, and lemon. If you adore capers, add them now for a little “zing!”
Step 5: Combine and Serve
Now nestle the cooked chicken (and any juices) right back in. Spoon the sauce over top and let everything hang out on low for 2-3 minutes to get piping hot. Sprinkle with parsley if you have it, scoop onto plates (or big shallow bowls—my favorite), and watch the faces around your table light up when you set it down.
Serving Suggestions
There are about a thousand ways to serve this, and all are good:
- Pasta: Angel hair, spaghetti, or linguine just soaks up all that lemony, buttery sauce. Total comfort food perfection!
- Rice: Jasmine, white, brown—whatever is living in your pantry will work. Rice pilaf with a little lemon zest is also dreamy.
- Mashed Potatoes: Something magical happens when velvety sauce meets creamy mash. (Sometimes I eat way too much, but I regret nothing.)
- Vegetables: Roasted asparagus, green beans, or garlicky sautéed spinach for a dose of green.
- Salad: A fresh, zingy green salad on the side makes for a lighter, restaurant-y vibe.
Storage and Tips
Storing Leftovers
If you’re lucky enough to have leftovers (honestly, we rarely do), tuck chicken and sauce into an airtight container and pop it in the fridge. It’s perfect for up to 3 days. If you can, store chicken and sauce separately—it keeps the chicken from going soggy, but if you forget, it’ll still taste great.
How to Reheat
Be gentle. Pour the sauce into a skillet and warm over low heat, adding a splash of broth or cream if it looks too thick. Add the chicken, spoon sauce over the top, and heat until just warmed through. No boiling! That way, nothing gets rubbery or separates. (You can always microwave, but I find stovetop keeps the chicken the juiciest.)
Tips for Success
- Pound your chicken: Even thickness leads to juicy bites every time—skinny, dry edges are not invited to this party.
- Don’t skimp on seasoning: This dish is simple, but bold salt, pepper, and lemon flavor make it sing.
- Use fresh lemons: Trust me, bottle won’t do. (And I’ve tried—shh!)
- Scrape those pan bits: Don’t miss out on all the flavor hiding at the bottom; scrape, stir, and enjoy the magic.
- Serve right away: The sauce is at peak glory when it’s warm and fresh!
Variations
Feel like adding a twist? You’re in good company! Here are some of my favorite riffs:
- Herby Twist: Fresh thyme or rosemary tossed into the sauce infuses cozy, earthy notes that make the chicken taste even more luxurious.
- Vegetarian: Sub in thick slices of sautéed mushrooms or crispy golden tofu—just make sure you still make that dreamy sauce. It totally works!
- Vegan: Use coconut cream for the sauce, plus a good vegan butter, and serve over roasted cauliflower steaks or crunchy tofu cutlets. All the flavor, totally dairy-free.
- Spicy Version: Add a pinch of red pepper flakes with the garlic for a subtle kick. It cuts through the butter beautifully and keeps tastebuds on their toes.
- Wine-Enhanced: Swap 1/4 cup of the broth for a dry white wine. Let it reduce before adding the cream for a hint of “fancy dinner out,” no reservation required.
- Lighter: Use half-and-half or even whole milk (the sauce will be a touch thinner), and brighten things up with a little extra lemon zest at the end.
Conclusion
Lemon Chicken with Butter Sauce is my answer to “what’s for dinner?” on nights when I want comfort, want to keep it simple, but wouldn’t mind pretending I’m eating out at a favorite bistro. It’s cozy, quick, elegant (but never fussy), and totally irresistible spooned over whatever you love most—pasta, rice, potatoes…anything. Whether you’re feeding a crowd or just needing a bit of comfort on a hectic weeknight, this dish is ready for you. If you give it a try, please let me know how it turns out (bonus points for any sauce-licking stories). Ask any questions in the comments, or share your favorite twist—I love seeing what you create in your kitchen. There’s always room at my table for one more idea!
Lemon Chicken with Butter Sauce
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 cup all-purpose flour for dredging
- 2 tablespoons olive oil
- 1/2 cup chicken broth
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter divided
- 2 cloves garlic minced
- 1 tablespoon capers optional, for tangy flavor
- Chopped fresh parsley for garnish
Instructions
- Season both sides of the chicken breasts with salt and pepper. Dredge the chicken in flour, shaking off any excess.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken and cover to keep warm.
- In the same skillet, add chicken broth, lemon juice, and minced garlic. Simmer while scraping up any browned bits from the skillet.
- Reduce heat to low and stir in heavy cream. Gradually add butter, one tablespoon at a time, stirring until the sauce is smooth. Stir in capers if using.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2-3 minutes to heat through. Garnish with fresh parsley and serve hot.
