Quick Summary
Lemon Butter Chicken-this easy baked chicken recipe only requires 6 ingredients! The chicken is tender with a rich, buttery lemon sauce that is exquisite! This chicken dish is guaranteed to be a family favorite!
If you are looking for a REALLY good chicken recipe that you can make over and over again, this Lemon Butter Chicken is it! It is the perfect easy weeknight meal, but also fancy enough to serve when entertaining. It is a guaranteed favorite and turns out perfectly every single time.
You only need six ingredients and it only takes about 30 minutes to make! The chicken is perfectly tender and the lemon sauce is rich, buttery, but still light at the same time. It's so good you will want to drink it or lick your plate:)
This simple chicken recipe is from my friend Jessica's new cookbook, Everyday Dinners. The entire cookbook is filled with delicious dinner recipes. The recipes are fantastic and Jessica includes so many helpful tips to make dinnertime a breeze! Everyone needs this cookbook, it really is a dinner lifesaver.
Lemon Butter Chicken Ingredients
I love this recipe because you only need six ingredients and the ingredients are kitchen staples. This chicken dinner is easy to whip up any night of the week!
- Chicken breasts– use boneless, skinless chicken breasts and slice them in half lengthwise
- Olive oil– preferably extra-virgin olive oil
- All-purpose flour– if you need the recipe to be gluten-free you can use your favorite gluten-free flour
- Butter– the butter gives the sauce a rich flavor
- Garlic– a must!
- Lemon– you will need fresh lemon juice and lemon slices
- Fresh Parsley– for garnish, optional, but so pretty and fresh!
How to Make Lemon Butter Chicken
Are you ready to make the most simple and delicious chicken recipe out there? Let's get started!
- Preheat the oven to 350 degrees F.
- Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon each of salt and pepper. Pro tip-you can pound the chicken ahead of time and keep it in the fridge until you are ready to make the meal.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive to the pan.
- Take each chicken breast and dredge it through the flour, making sure it's completely covered but shaking off any excess flour. Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes, then flip and cook them for 3 minutes more. This will have to be done in batches.
- Transfer the chicken to a baking dish and repeat with any remaining chicken, using the remaining olive oil as necessary.
- Once the chicken is out of the pan, keep the skillet over medium low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice.
- Cook for 2 to 3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper. Pour the lemon-butter mixture over the chicken in the baking dish. The sauce is INCREDIBLE!
- Bake the chicken until the internal temperature of the chicken reaches 165 degrees F. Remove from the oven and sprinkle with fresh parsley.
Serving Suggestions
This lemon butter chicken is the perfect meal because it goes with everything and is good in the spring, summer, fall, and winter! It is a staple recipe, anytime of the year.
Here are a few sides that we like to serve with lemon chicken:
- Easy Green Salad
- Garlic Mashed Potatoes or Mashed Sweet Potatoes
- Roasted Vegetables
- Skillet Green Beans
- Fruit Salad
- Easy Orzo Salad
- Parker House Rolls
- Buttermilk Drop Biscuits
Those are a few ideas, but really, any side dish goes! You can view more options HERE!
How to Store
Store any leftover chicken in an airtight container in the refrigerator for up to four days.
More Chicken Recipes
- Honey Mustard Chicken
- Sheet Pan Balsamic Chicken
- Honey Sesame Chicken
- Buttermilk Oven Fried Chicken
- Sheet Pan Honey Mustard Chicken with Brussels Sprouts
Lemon Butter Chicken
Ingredients
- 4 boneless, skinless chicken breasts, sliced in half lengthwise
- Kosher salt and freshly cracked black pepper
- 2 to 3 tablespoons extra-virgin olive oil
- 3/4 cup all-purpose flour
- 4 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 lemon, thinly sliced
- 1/4 cup freshly squeezed lemon juice
- Chopped fresh parsley, for serving
Instructions
- Preheat the oven to 350 degrees F.
- Pound the chicken breasts with a meat tenderizer until they are the same thickness. Season them on both sides with 1 teaspoon each of salt and pepper.
- Heat a large skillet over medium heat. Add 1 tablespoon of olive to the pan.
- Take each chicken breast and dredge it through the flour, making sure it's completely covered but shaking off any excess flour.
- Place it in the pan and repeat with the other chicken breasts, cooking for 3 to 4 minutes, then flip and cook them for 3 minutes more. This will have to be done in batches. Transfer the chicken to a baking dish and repeat with any remaining chicken, using the remaining olive oil as necessary.
- Once the chicken is out of the pan, keep the skillet over medium low heat and add the butter. Add the garlic and cook for 30 seconds. Add the lemon slices and lemon juice. Cook for 2 to 3 minutes, flipping the lemons in the pan. Add a pinch of salt and pepper. Pour the lemon-butter mixture over the chicken in the baking dish.
- Bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165 degrees F. Remove the chicken from the oven and sprinkle with fresh parsley. Serve immediately.
Notes
Nutrition
Have you tried this recipe?
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Photos by Olive & Mango