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This 20-minute lemon chicken recipe has juicy chicken with a simple buttery lemon sauce. It’s the ideal dinner for when you don’t want to put in a lot of effort!
Try my Easy Roast Chicken (Lemon & Herb) or Lemon Chicken Orzo Soup next.
Why you’ll love it
Sometimes the simplest recipes are the ones that shine the most! This lemon butter chicken recipe is super easy, and you only need a few basic ingredients to make something really delicious after work for your family that’s low effort and inexpensive.
I’m all about pairing lemon and chicken. They’re just so good together, so we’re also using lemon zest to really amp up the bright flavor here. This chicken with lemon sauce is basically a simplified Chicken Piccata and elevates pantry ingredients.
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it’s an easy way to infuse a lot of flavor right into the cutlets
- Flour – to get that golden crust on the chicken
- Olive oil and butter – for pan frying and making the base of the sauce
- Chicken broth – more savory flavor
- Lemon – using both juice and zest makes the lemony flavor really pop
- Parsley – for contrast and freshness
Pro tip
Cutting chicken breasts in half lengthwise to make four smaller cutlets ensures that they’re more uniform in size. That way, they also cook faster and more evenly so dinner is on the table quickly.
How to make lemon chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.
Let it bubble for a few minutes. Return the chicken, and simmer until it’s cooked through and the sauce has reduced some more. Give it a taste, season with extra salt & pepper as needed, and add chopped parsley and lemon slices if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my handy Microplane to zest the lemon.
- Cut the chicken in half with ease using a classic chef’s knife.
- I love my Le Creuset cast iron skillet for this one. It comes in a variety of fun colors!
- Chicken is cooked when it’s 165F. Use an instant read thermometer to make sure it’s perfectly cooked.
What to serve with lemon chicken
- I like to serve this with rice, Crockpot Mashed Potatoes, or pasta like these Quick and Easy Garlic Butter Noodles.
- For a veggie pairing, try some broccoli or my Easy Roasted Green Beans or Roasted Potatoes and Carrots.
- A salad works too! Spring mix with my Homemade Olive Garden Dressing is a great idea.
Leftovers and storage
- Store leftover chicken in the fridge in a covered container for 3-4 days.
- Reheat in a saucepan over a low heat until warmed through for best results.
- I don’t recommend freezing this one.
If you made this chicken with a lemon butter sauce, leave a review below! Ask any questions the post didn’t answer. Tag me #saltandlavender on Instagram if you made any of my recipes.
Easy Lemon Chicken
Equipment
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 cup chicken broth
- 2 tablespoons lemon juice + zest of 1/2 lemon
- Chopped fresh parsley optional, to taste
Instructions
- Cut your chicken breasts in half lengthwise so you have thinner cutlets. Sprinkle them with salt, pepper, and garlic powder. Dredge them in flour so they’re nicely coated.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook them for 4-5 minutes/side or until they’re nice and golden. Take them out of the pan and set aside.
- Add the chicken broth, lemon juice + zest, and remaining butter to the pan and let it bubble for a couple of minutes.
- Add the chicken back in and cook for another few minutes until it's cooked through and the sauce is further reduced. Season with salt & pepper as needed and sprinkle the fresh parsley over top if using.
Notes
- If you buy particularly small chicken breasts, you can skip the step of cutting them in half lengthwise – just ensure they’re cooked through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This recipe was originally published on November 5, 2018. It’s been updated with new photos and better instructions but is the same great recipe!
Great easy recipe. Since I always have leftover flour after the dredging I added it to the melted butter before adding the bullion to make a thick sauce (which my brood prefer). Also I was doi g sheet pan veggies, so just popped the chicken breasts on top of the veggies in the oven while preparing the sauce. Everything came out perfectly and the chicken reached 165 in the oven while I was doing the sauce.
Thanks, Bree!
Hubby and I loved this! I used less butter than in the recipe, but it was still amazing and full of flavour!
Wonderful! Thanks, Zelda!!
Made this tonight March 5 2025 and everyone loved it
Thank you, Nancy!
My family loves this recipe, and they don’t love anything. Bravo 🙂
Thanks, Dani! 😀
I made this tonight. I used chicken tenders instead of cutting breasts, which worked great. I adjusted the amount of broth and lemon juice a bit as well as added a little more zest to work with the amount of chicken. The flavor was really great-fresh, lemony and went perfectly with pasta and cacio e Pepe. Next time I will make more of the sauce because it was a delicious lemony glaze.
I’m so glad it was a hit, Cynthia!
So perfect for a fast supper and loved by all,thank you.
You’re very welcome, Anna!
Great taste and really easy.
Thanks, Nancy!!
Looking to make this for a dinner party, can it be made ahead of time?
Hi Colleen! Personally, I prefer it fresh, but there’s reheating tips in the blog post under the “leftovers & storage” section.