This Lemon Chicken with Butter Sauce is a beautifully balanced dish that combines tender, golden chicken breasts with a rich, tangy lemon-butter sauce. Perfectly seasoned and lightly dredged in flour, the chicken achieves a crisp, golden crust that pairs wonderfully with the creamy, garlicky sauce.
With the optional addition of capers for a briny kick and a sprinkle of fresh parsley for a bright finish, this dish is as elegant as it is easy to prepare. Serve it with rice, pasta, or roasted vegetables for a complete meal that’s perfect for weeknights or special occasions!
Why You’ll Love This Recipe
This Lemon Chicken with Butter Sauce is the perfect balance of rich and refreshing. Tender, golden chicken breasts are bathed in a luscious sauce made with fresh lemon juice, butter, and cream, delivering a dish that feels both elegant and comforting. The optional addition of capers adds a tangy kick, while garlic and fresh parsley round out the flavor profile. Ready in under 30 minutes, this recipe is ideal for weeknight dinners or a quick yet impressive meal for guests.
Key Ingredients
Chicken Breasts: Boneless, skinless chicken breasts serve as the base. They cook quickly and absorb the buttery, lemony sauce beautifully.
Lemon Juice: Freshly squeezed lemon juice adds brightness and a tangy flavor that complements the richness of the butter and cream.
Butter: Unsalted butter creates a velvety, indulgent sauce that ties all the flavors together.
Heavy Cream: Balances the acidity of the lemon juice, making the sauce smooth and rich.
Chicken Broth: Provides depth and enhances the savory flavor of the sauce.
Garlic: Minced garlic infuses the sauce with an aromatic kick.
Capers (Optional): These small, briny buds add a tangy, slightly salty pop that pairs beautifully with the lemon butter sauce.
Flour: A light coating of flour on the chicken creates a golden crust and helps thicken the sauce slightly.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Chicken
Season the Chicken: Generously season both sides of the chicken breasts with salt and pepper.
Dredge in Flour: Lightly coat each chicken breast in flour, shaking off any excess. This will help create a golden crust when cooking.
Step 2: Cook the Chicken
Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Cook Chicken: Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature of 165°F/74°C).
Set Aside: Remove the chicken from the skillet and place it on a plate. Cover loosely with foil to keep warm.
Step 3: Make the Sauce
Deglaze the Pan: In the same skillet, add:
1 cup chicken broth
3 tablespoons lemon juice
2 cloves minced garlic.
Simmer: Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
Step 4: Add Cream and Butter
Add Cream: Reduce the heat to low and stir in ½ cup heavy cream.
Add Butter: Stir in 2 tablespoons of butter, one tablespoon at a time, until the sauce is smooth and creamy.
Optional Capers: Stir in 1-2 tablespoons of capers for a tangy burst of flavor, if desired.
Step 5: Combine and Serve
Return Chicken to Sauce: Place the chicken breasts back into the skillet, spooning the sauce over the top.
Heat Through: Let the chicken simmer in the sauce for an additional 2-3 minutes until fully heated.
Garnish and Serve: Garnish with chopped fresh parsley and serve hot. Pair with pasta, rice, or roasted vegetables for a complete meal.
Serving Suggestions
Pair this Lemon Chicken with Butter Sauce with sides that soak up the flavorful sauce or add a complementary texture:
Pasta: Serve the chicken over angel hair pasta or linguine, drizzled with extra sauce.
Rice: Fluffy white rice, jasmine rice, or even a pilaf works wonderfully.
Mashed Potatoes: Creamy mashed potatoes are a cozy, hearty choice.
Vegetables: Roasted asparagus, green beans, or sautéed spinach make excellent side dishes.
Salad: Pair with a crisp side salad dressed with a light vinaigrette for a refreshing contrast.
Storage and Tips
Storing Leftovers:
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days.
Reheating:
Gently reheat in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid overheating to prevent the sauce from separating.
Tips for Success:
Pound Chicken Evenly: If your chicken breasts are thick, pound them to an even thickness for faster, more uniform cooking.
Don’t Overcook: Cook the chicken until it reaches 165°F (74°C) to keep it tender and juicy.
Use Fresh Lemon Juice: Freshly squeezed lemon juice makes a noticeable difference in flavor.
Scrape the Pan: Deglaze the skillet thoroughly to incorporate the flavorful browned bits into the sauce.
Serve Immediately: This dish is best enjoyed fresh, with the sauce still warm and creamy.
Variations
This recipe is highly adaptable to suit different tastes and preferences:
Herb-Infused: Add thyme or rosemary to the sauce for an aromatic twist.
Vegetarian Option: Swap the chicken for pan-fried tofu or roasted cauliflower steaks for a meatless version.
Spicy Lemon Chicken: Add red pepper flakes to the sauce for a subtle heat.
Wine-Enhanced Sauce: Replace half of the chicken broth with white wine for a sophisticated depth of flavor.
Lighter Option: Use half-and-half instead of heavy cream for a slightly lighter sauce.
Conclusion
This Lemon Chicken with Butter Sauce is a luxurious yet simple dish that’s guaranteed to impress. The zesty lemon and rich butter sauce elevate humble chicken breasts into a restaurant-worthy meal. Whether you’re cooking for a family dinner or entertaining guests, this recipe is quick to prepare and big on flavor. Serve it with your favorite side dishes and enjoy a beautifully balanced, satisfying meal. Trust me, the buttery sauce alone will have everyone coming back for seconds!
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.
