Lemon Butter Chicken
Lemon butter chicken for weeknights — creamy lemon butter chicken, parmesan crusted cutlets, chicken francese, and a one skillet version with orzo.
★ dinner
dinnerCreamy Lemon Butter Chicken
This recipe is easy to follow and results in a delicious, creamy lemon butter chicken dish.
Holly TIngredients
- 1.5 lbs boneless, skinless chicken breasts
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup (about 1 large lemon) lemon juice
- 4 tablespoons butter
- 2 tablespoons (optional, for garnish) chopped fresh parsley
Instructions
- 1In a medium bowl, combine the flour, salt, and pepper. Add the chicken pieces and toss to coat evenly.
- 2Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- 3Add the onion to the skillet and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
- 4Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream and lemon juice.
- 5Reduce the heat to low. Add the butter, one piece at a time, stirring until melted and incorporated. Return the cooked chicken to the skillet and coat it in the sauce. Simmer for 2-3 minutes, allowing the sauce to thicken slightly.
- 6Garnish with fresh parsley, if desired, and serve immediately over pasta, rice, or mashed potatoes. Enjoy!
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Open in Pepper →Lemon And Butter Make Chicken Worth Cooking
Chicken breast can taste like nothing at all. A squeeze of lemon and a few tablespoons of butter in the pan turn the browned bits into a sauce, and suddenly the plain package of chicken from the store is dinner everyone asks about.
Cooks on Pepper reach for this collection on the nights they want something that feels like a real meal but still comes out of one skillet, usually with pasta, rice, or bread on the side to catch the sauce.
Every recipe here leans on that same lemon and butter pan sauce: Creamy Lemon Butter Chicken, Parmesan Crusted Lemon Butter Chicken, Chicken Francese, lemon butter chicken thighs, and a One Skillet Lemon Butter Chicken and Orzo for the nights you only want to wash one pan.
Quick Tips
- 1
Pound the breasts thin
Slice thick breasts in half lengthwise or pound to about 1/2 inch so they cook through in 4 to 5 minutes a side without drying out.
- 2
Dredge in seasoned flour
Salt and pepper the flour before dredging, then shake off the extra so you get a thin crust that thickens the sauce instead of gumming it up.
- 3
Add butter off heat
Pull the skillet off the burner and swirl in 2 to 3 tablespoons of cold butter so the sauce turns glossy instead of breaking.
- 4
Squeeze the lemon last
Stir in fresh lemon juice at the end, about 2 tablespoons, and taste before adding more so it stays bright and not bitter.
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