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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!
Honestly the best chicken I’ve ever had. I had a couple of friends over for dinner tonight and made this. We all loooved how tender and tasty this was. 10/10 recipe, thank you for sharing!
That makes me so happy!! You’re very welcome, Linn!
Lemon is one of my absolute favorite flavors. I made a pan of these for dinner last night, along with one of Natasha’s potato dishes, so that there would be leftovers. So good!!
Yay!! Thank you, Lorena. I appreciate your reviews!
Another winner! Needed an easy dinner to make after work, and this fit the bill. It came together quickly and easily- I served it with pasta and asparagus, which worked exceptionally well. We are traveling in our RV and I didn’t have flour so made it without the flour and it was fine (tho at home I would definitely like to try it). My husband absolutely loved it. It’s a keeper! Thanks Natasha ❤️
You’re very welcome, Jenny!! 😀 Thanks so much for your review as always.
Discovered Salt & Lavender during a search for “easy lemon chicken”. The recipe was easy to follow, the ingredients were pantry staples which was greatly appreciated on a busy week night. The the chicken was juicy and very flavorful. The lemon was bright without being overwhelming. I served it with the suggested garlic butter noodles (also delicious!) and steamed asparagus. My (VERY particular) mother-in-law was effusive in her praise. This recipe is a winner. Highly recommend.
Note: Cutting the chicken breasts in half was a great tip! Not only did it make cooking faster, it doubled the servings. I served the leftover chicken cold on a spinach salad with strawberries, blueberries, feta and poppyseed vinaigrette for lunch the following day. Very versatile chicken.
I’m thrilled you found me and enjoyed this one!! 😀
My guy loves this and frequently requests it . He says THIS recipe is actually Marry Me Chicken !
Haha love that!! 😀
I have been looking for a dairy free lemon chicken and this recipe did not disappoint! I used a vegan butter and it turned out great. All 3 of my boys loved it and asked for this to be in our weekly rotation again.
I’m so happy to hear that, Michele! 😀 Thank you!
Oh my goodness. So easy peasy and SO delicious! Definitely will add to my go-to recipe folder.
Wonderful! Thanks!
What am I doing wrong? 🤣 the broth isn’t reducing!
Hi Haydn! It isn’t meant to be a super thick sauce, but if you do want to thicken it up more, try mixing a teaspoon of cornstarch with a teaspoon of cold water and stirring that in.
The Easy Lemon Chicken was really good. I made it with asparagus and roasted golden potatoes, and my 7-year old actually liked it. He usually will only eat Mom’s cooking.
I’m thrilled to hear that, Ed!! 😀 Thanks for letting me know!
Only 39 reviews? This recipe came out amazing. Super easy and very tasty! Spot on. I almost passed it up when I googled recipes but so glad I didn’t. I will be following Salt & Lavender recipes from now on.
Thank you!
You are very welcome, Carmen! 😀 Let me know what else you try!