Lemon Butter Chicken Recipe with Citrus Sauce
There are some dishes that just feel like a hug in a bowl, and this Lemon Butter Chicken is certainly one of them. It strikes a beautiful balance between rich, savoury comfort and bright, zesty flavour that wakes up your palate. It’s the kind of meal that feels special enough for a Saturday night yet is so straightforward that it regularly appears on our table mid-week. Friends always ask me for this recipe after trying it at dinner parties, and I’m always happy to share it.
What makes this particular lemon butter chicken recipe stand out is the sauce. It’s not just a thin, lemony liquid; it’s a glossy, emulsified sauce that clings lovingly to every piece of tender chicken. The key is using good quality butter, fresh lemon juice, and letting the browned bits from the pan (the ‘fond’) melt into the chicken stock to build a deep, savoury base. This isn’t a fiery ‘butter chicken’ curry, but rather a delicate, European-style dish that showcases simple ingredients at their very best.
This recipe is ideal for those evenings when you want something genuinely satisfying without spending hours in the kitchen. It works beautifully for a family dinner, a romantic meal for two (just halve the ingredients), or when you simply need a delicious pick-me-up. Paired with some fluffy mashed potatoes or crusty bread to mop up that incredible sauce, it’s a meal that never fails to get rave reviews.
Recipe Overview
This recipe creates tender chicken cutlets in a rich and tangy lemon butter sauce, finished with fresh parsley. The chicken is lightly dredged in flour, which gives it a beautiful golden crust and helps to naturally thicken the sauce without any cornflour. I’ve found that letting the sauce reduce for just a minute or two at the end is the key to getting that perfect, syrupy consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Lemon Butter Chicken Recipe
- Genuine Flavour: The taste is a wonderful harmony of savoury and sharp. You get the richness from the unsalted butter, a deep umami base from the chicken stock and garlic, all cut through with the bright, clean acidity of fresh lemon juice. The fresh parsley at the end adds a final herby lift.
- Ready in Under 30 Minutes: From start to finish, this dish comes together in about half an hour, making it a fantastic option for busy weeknights when you still want a proper home-cooked meal.
- Flexible Recipe: This recipe is a great canvas. You can add a tablespoon of capers for a saltier tang (making it more like a piccata), throw in a handful of baby spinach at the end to wilt into the sauce, or add a splash of dry white wine after cooking the garlic for another layer of flavour.
- Great for A Relaxed Dinner: It’s elegant enough to serve to guests but doesn’t require any stressful, last-minute fussing. It’s a dish that invites conversation and always gets compliments.
- Family Tested: I make this at least once a week – it’s become a family favourite. Even the kids, who can be fussy, love the sauce and always ask for extra to pour over their vegetables.
Ingredients You’ll Need
Using good quality ingredients is key here, as there are so few of them. I always opt for a good block of unsalted butter, like Kerrygold, as it has a higher fat content and a richer flavour. And please, use a fresh lemon – the bottled juice just doesn’t have the same bright, complex taste.
- 4 boneless, skinless chicken breasts (about 600g total)
- 50g plain flour
- 1 tsp salt
- ½ tsp black pepper, freshly ground
- 2 tbsp olive oil
- 80g unsalted butter, divided
- 4 cloves garlic, minced
- 250ml low-sodium chicken stock
- 80ml fresh lemon juice (from 1-2 large lemons)
- Zest of 1 lemon
- 2 tbsp fresh parsley, finely chopped
- Optional: Lemon slices for garnish
Marcus’s Tip: For extra tender chicken, I sometimes pound the breasts between two sheets of baking parchment until they are an even thickness (about 2cm). This ensures they cook quickly and uniformly, staying juicy throughout.
How to Make Lemon Butter Chicken Recipe
The process is straightforward. We’ll prepare the chicken, sear it to get a golden crust, and then build that luscious sauce right in the same pan to capture every bit of flavour.
- Prepare the Chicken: If your chicken breasts are very thick, slice them in half horizontally to create thinner cutlets. This helps them cook faster and more evenly. Pat the chicken dry with a paper towel – this is essential for getting a good sear.
- Dredge the Chicken: On a large plate or in a shallow dish, mix together the 50g of plain flour, 1 tsp of salt, and ½ tsp of black pepper. Press each piece of chicken into the flour mixture, coating it on all sides. Shake off any excess flour.
- Sear the Chicken: Heat the 2 tbsp of olive oil and 40g of the butter in a large frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the floured chicken in the pan. Don’t overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should be 74°C. Transfer the cooked chicken to a plate and set aside.
- Start the Sauce: Reduce the heat to medium. Add the remaining 40g of butter to the pan. Once melted, add the 4 minced garlic cloves and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Deglaze the Pan: Pour in the 250ml of chicken stock and 80ml of lemon juice. As it starts to simmer, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This technique, known as deglazing, is where so much of the sauce’s flavour comes from.
- Simmer and Thicken: Bring the sauce to a lively simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly. The flour from the chicken will help it achieve a lovely, coating consistency. I find that this is the perfect moment to taste and adjust seasoning if needed.
- Finish the Dish: Return the cooked chicken and any accumulated juices from the plate back into the pan. Stir in the lemon zest and most of the chopped parsley. Spoon the sauce over the chicken and let it warm through for another minute.
- Serve Immediately: Serve the lemon butter chicken straight from the pan, garnished with the remaining fresh parsley and a few fresh lemon slices.
Tips From My Kitchen
- Temperature Control: When searing the chicken, make sure your pan is properly hot before adding it. This creates a quick crust that locks in the juices. When you add the garlic, turn the heat down immediately to prevent it from scorching and turning bitter.
- The Secret Step: Don’t skip scraping the bottom of the pan when you add the stock (deglazing). I learned that those little caramelised bits, or ‘fond’, are packed with concentrated flavour. They dissolve into the liquid and form the savoury backbone of your sauce.
- Make-Ahead: While the dish is best served fresh, you can do some prep to save time. Slice the chicken, mince the garlic, and chop the parsley up to a day in advance. Store them in separate airtight containers in the fridge. You can have dinner on the table in under 20 minutes with this head start.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The sauce may thicken slightly when chilled. Reheat gently in a pan over low heat, adding a splash of water or chicken stock to loosen the sauce if needed.
Equipment You’ll Need
- Large frying pan or skillet (a non-stick or stainless steel one works well)
- Sharp knife and cutting board
- Two shallow dishes or plates (for the flour and cooked chicken)
- Tongs or a spatula
- Measuring cups and spoons
What to Serve With Lemon Butter Chicken Recipe
This dish’s rich, zesty sauce is begging to be paired with something that can soak it all up. Here are a few of my favourite accompaniments:
- Creamy Mashed Potatoes: The ultimate pairing. The fluffy, buttery potatoes are a perfect vehicle for the glossy lemon butter sauce.
- Steamed Asparagus or Green Beans: A simple green vegetable provides a lovely, fresh contrast to the richness of the chicken and sauce.
- Crusty Bread: A fresh baguette or sourdough is non-negotiable in our house for mopping up every last drop of the sauce from the plate.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or Pinot Grigio complements the lemon flavour beautifully without overpowering the dish.
Frequently Asked Questions
Lemon Butter Chicken Recipe
Ingredients
Method
- Prepare the Chicken: If your chicken breasts are very thick, slice them in half horizontally to create thinner cutlets. This helps them cook faster and more evenly. Pat the chicken dry with a paper towel – this is essential for getting a good sear.
- Dredge the Chicken: On a large plate or in a shallow dish, mix together the 50g of plain flour, 1 tsp of salt, and ½ tsp of black pepper. Press each piece of chicken into the flour mixture, coating it on all sides. Shake off any excess flour.
- Sear the Chicken: Heat the 2 tbsp of olive oil and 40g of the butter in a large frying pan over a medium-high heat. Once the butter is melted and foaming, carefully place the floured chicken in the pan. Don't overcrowd it; cook in two batches if necessary. Cook for 4-5 minutes on each side, until golden brown and cooked through. The internal temperature should be 74°C. Transfer the cooked chicken to a plate and set aside.
- Start the Sauce: Reduce the heat to medium. Add the remaining 40g of butter to the pan. Once melted, add the 4 minced garlic cloves and cook for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Deglaze the Pan: Pour in the 250ml of chicken stock and 80ml of lemon juice. As it starts to simmer, use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan. This technique, known as deglazing, is where so much of the sauce's flavour comes from.
- Simmer and Thicken: Bring the sauce to a lively simmer and let it cook for 3-5 minutes, allowing it to reduce and thicken slightly. The flour from the chicken will help it achieve a lovely, coating consistency. I find that this is the perfect moment to taste and adjust seasoning if needed.
- Finish the Dish: Return the cooked chicken and any accumulated juices from the plate back into the pan. Stir in the lemon zest and most of the chopped parsley. Spoon the sauce over the chicken and let it warm through for another minute.
- Serve Immediately: Serve the lemon butter chicken straight from the pan, garnished with the remaining fresh parsley and a few fresh lemon slices.
Notes
This Lemon Butter Chicken has truly become a staple in my kitchen, and I hope it finds a happy home in yours too. It’s a testament to how a few simple, quality ingredients can create something truly special. If you’re looking for another comforting chicken dinner, our Creamy Chicken And Rice Recipe One Pot Meal is another winner. And for dessert, why not continue the theme with these zesty Lemon Crumb Bars? Please let me know how you get on with this recipe in the comments below – I love hearing from you!
All the best,
Marcus
