Chicken Lemon Butter Recipe
chicken breast, lemon, butter
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken & Seasoning
Cooking Fats & Aromatics
Sauce & Brighteners
Finishing & Garnish
Method
Chicken & Seasoning
Prepare the chicken
Pat the 4 chicken breasts dry with paper towels. If they are unevenly thick, butterfly or pound them to an even thickness (about 1/2 inch) so they cook evenly.
Season both sides of the chicken breasts with 1.5 tsp kosher salt, 1 tsp black pepper and 1/2 tsp garlic powder. Lightly dredge each breast in 2 tbs flour, shaking off excess (optional — the flour helps form a light crust and slightly thicken the sauce).
Cooking Fats & Aromatics
Sear the chicken
In a large skillet over medium-high heat, add 2 tbs olive oil and 2 tbs unsalted butter. When the butter foams and the pan is hot, add the chicken breasts (do not overcrowd; cook in two batches if needed). Cook 4–5 minutes on the first side without moving until golden-brown, then flip and cook 3–5 minutes more until cooked through (internal temperature 165°F / 74°C). Transfer the cooked chicken to a warm plate and tent with foil.
Sweat aromatics
Reduce heat to medium. Add remaining 4 tbs unsalted butter to the same skillet. When it melts, add the finely minced shallot and sauté 1–2 minutes until translucent. Add 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring so the garlic doesn’t brown.
Sauce & Brighteners
Deglaze and make sauce
Pour 1/4 cup dry white wine into the skillet to deglaze, scraping up browned bits with a wooden spoon; let it reduce about 1–2 minutes. Add 1/2 cup low-sodium chicken broth and 3 tbs fresh lemon juice and 1 tsp lemon zest. Simmer gently 2–3 minutes to reduce slightly.
Finish the sauce
If using, stir in 2 tbs heavy cream for a silkier sauce. Swirl in 1 tbs cold butter (mounting) off the heat to slightly thicken and gloss the sauce. Taste and adjust seasoning with up to 1/4 tsp more salt and a pinch of pepper if needed.
Return the cooked chicken to the skillet and spoon sauce over each piece. Let the chicken warm in the sauce for 1–2 minutes to meld flavors, spooning the sauce over the top.
Finishing & Garnish
Turn off the heat, sprinkle 2 tbs chopped fresh parsley over the chicken, and garnish with lemon slices or wedges. Serve immediately, spooning extra lemon butter sauce over each portion.