This Lemon Butter Chicken is the perfect weeknight dinner that doesn’t skimp on the flavor! Juicy, flavorful chicken is topped with a zesty lemon butter sauce that will make you want to lick your plate clean and beg for seconds!
With just a handful of pantry staples, you can create a restaurant-quality dish that’s sure to impress even the toughest of critics!
Despite its gourmet flavor, Lemon Butter Chicken is surprisingly easy to make. With a few simple steps and a bit of patience, you can whip up a restaurant-quality meal in the comfort of your own kitchen. Plus, it’s forgiving – even if you accidentally overcook the chicken or forget to stir the sauce, it’ll still turn out deliciously decadent.
Lemon Butter Chicken Ingredients
I love how simple this recipe is! Most of the time, I have all of the ingredients needed on hand, so when I’m in a “what-do-I-cook-for-dinner” mood, I know this is always an option!
- Oil– Used to sear the chicken.
- Chicken Breast– The base of this meal! Cut out any weird pieces.
- Poultry Seasoning– You can use a labeled poultry seasoning or a combination of sage, thyme, rosemary, marjoram, nutmeg, and onion powder.
- Salt– Used to season.
- Pepper– Used to season.
- Chicken Broth– The base of the lemon butter sauce. You can substitute with vegetable broth or beef broth, though it will change the flavor profile slightly.
- Dijon Mustard– Gives the sauce more depth and flavor, but you can omit it if you’d prefer.
- Butter– Used to make the lemon butter sauce.
- Lemon Juice– Fresh squeezed is best, but pre-squeezed can work too.
- Honey– Gives this dish an extra hint of sweetness.
- Parsley- Used for garnish, but you can skip it if you’d like.
How To Make Lemon Butter Chicken
- Pound the chicken until it is even and thin.
- Season the chicken with poultry seasoning.
- Saute the chicken in vegetable oil in a skillet on both sides until fully cooked and golden.
- Remove the chicken from the pan, and immediately add chicken broth to the pan.
- Add dijon mustard, butter, and lemon juice to the pan with chicken broth. Whisk together until combined. Continue to whisk until slightly thickened. Add the honey now if you’d like to include it.
- Place the chicken in the sauce and coat on both sides. Allow this to sit in the sauce for at least 5 minutes to soak up all of the good flavors!
- Plate, serve, and enjoy!
How To Serve This Recipe
Although I could definitely eat this chicken straight off the skillet, it is best served along with another dish. Serve it over a bed of fluffy rice or with your favorite roasted veggies for a meal that’s as satisfying as it is delicious.
Feeling fancy? Serve it up with a side of roasted asparagus and garlic mashed potatoes for a short-notice date night. Craving something lighter? Pair it with a crisp salad tossed in leftover Lemon Butter sauce for a healthier option!
Try some of my other recipes to go with this chicken:
Why I Love Lemon Butter Chicken
What we really should be asking here- is, what’s not to love about lemon butter chicken!? This dish is more than just a party for your tastebuds- it’s easy, it’s versatile, and it’s made in one pot. Seriously, the best! One-pot makes for easy prep, easy clean up, and even easier to make on weeknights when you’re too exhausted to cook.
I love using this recipe for meal prep, too! Just cook a big batch at the beginning of the week and divide it up into different containers so you can just grab-and-go on a busy morning before work or school!
Variations And Substitutions
- Swap chicken breast for chicken tenderloins or chicken thighs.
- Add a vegetable to the sauce for a complete meal! I recommend green beans, asparagus, mushrooms, summer squash, or zucchini.
- Toss in some cheese! Parmesan pairs nicely with this meal, especially when its served fresh and warm.
FAQ’S
How Do I Store Lemon Butter Chicken?
Store Lemon Butter Chicken in an airtight container in the fridge for 2-3 days. I would not recommend freezing. To reheat, cook until the chicken is heated through. Be careful not to overcook the chicken, or it will dry out.
What Temperature Should The Chicken Reach?
The chicken should be 165 degrees F to be considered fully cooked.
My Sauce Isn’t Thickening!
If your sauce isn’t thick, you can add a tablespoon of cornstarch to the sauce and continue whisking until it has thickened.
- Lazy Lasagna
- Lemonade Popsicles
- Circus Animal Cookie Truffles
- Air Fryer Hot Dogs
- Strawberry Fluff Salad
Lemon Butter Chicken
INGREDIENTS
- 3 tbsp vegetable oil
- 1 1/2 lb chicken breasts about 4 breasts
- 1 tsp poultry seasoning
- 1 tsp salt
- 1 tsp pepper
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 3 tbsp unsalted butter
- 3 tbsp lemon juice
- 1 tbsp honey optional
- chopped parsley for garnish
INSTRUCTIONS
- Pound the chicken out thin and even, then season the chicken with the poultry seasoning, salt and pepper on both sides.
- In a large skillet, add the vegetable oil and the seasoned chicken. Cook on medium to high heat for about 5 minutes on each side. You want the chicken to have a golden sear on it.
- Once the chicken is fully cooked and seared, take the chicken out and set it aside. Add the chicken broth to the skillet and allow it to bubble. Be sure to scrape all of the chicken juice and good seasoning off the bottom of the pan and mix it in with the chicken broth.
- Add the Dijon mustard, butter and lemon juice to the chicken broth. Whisk together on medium-low heat until everything is melted together. Stir until the sauce thickens, then turn off the heat.
- At this point, add the optional honey to the sauce if you'd like. Add the chicken back to the pan and flip all over to coat in the sauce. Allow the chicken to rest in the sauce for at least 5 minutes to soak up as much flavor as possible. Sprinkle with parsley and serve!
