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Lemon Butter Chicken Breast

This Lemon Butter Chicken Breast is the ultimate easy dinner win—simple, juicy, and bursting with bright lemon flavor. Tender chicken breasts are lightly coated, pan-seared until golden, then baked in a rich garlic lemon butter sauce that’s downright irresistible. Made with just a handful of everyday ingredients, this recipe delivers big flavor without complicated steps. It’s perfect for busy weeknights, yet elegant enough for guests. Serve it with roasted veggies, rice, or a crisp salad for a balanced meal. Once you try it, this lemon butter chicken will quickly earn a permanent spot in your dinner rotation.
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Prep Time 15 minutes
Cook Time 25 minutes
Course: Dinner, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • Boneless skinless chicken breasts – sliced horizontally to create thinner cutlets that cook evenly
  • Extra-virgin olive oil – adds flavor and helps brown the chicken beautifully
  • All-purpose flour – lightly coats the chicken for a golden crust gluten-free flour works too
  • Unsalted butter – the base of that rich silky sauce
  • Fresh garlic – because butter and garlic are non-negotiable
  • Fresh lemons – both the juice and sliced lemons for bright bold flavor
  • Fresh parsley – optional but adds color and freshness at the end

Method
 

1. Heat the oven to 350°F (175°C) so it’s ready when you are.
    2. Even out the chicken by gently pounding each piece until uniform in thickness. Season generously on both sides with salt and black pepper. Quick win: You can prep the chicken earlier in the day and refrigerate it.
      3. Warm a large skillet over medium heat and drizzle in a tablespoon of olive oil.
        4. Coat the chicken lightly in flour, shaking off any excess. Add it to the hot pan and cook for 3–4 minutes per side until lightly golden. Work in batches to avoid crowding.
          5. Move the browned chicken to a baking dish and repeat with the remaining pieces, adding more oil if needed.
            6. Build the sauce in the same skillet. Lower the heat, melt the butter, then stir in the garlic and cook briefly until fragrant.
              7. Add lemon slices and juice, letting them simmer for a couple of minutes. Season lightly with salt and pepper, then spoon the lemon-butter sauce generously over the chicken.
                8. Bake until done, about 15–20 minutes, or until the chicken reaches an internal temperature of 165°F. Finish with a sprinkle of fresh parsley and serve warm.

                  Notes

                  Pro Tips for the Best Results

                  • Thin chicken = juicy chicken. Even thickness prevents dry edges.
                  • Don’t rush the sauce. Let the butter and lemon mingle—this is where the magic happens.
                  • Want extra flavor? Add a splash of chicken broth or a pinch of red pepper flakes.

                  FAQs

                  Can I use chicken thighs instead?
                   Yes! Boneless thighs work great and stay extra juicy—just adjust the cooking time slightly.
                  Is this freezer-friendly?
                   The chicken freezes well, but the sauce is best fresh. Reheat gently to keep it smooth.
                  How do I make it lighter?
                   Use less butter and pair it with steamed veggies or a crisp salad.

                  Final Thoughts

                  This Lemon Butter Chicken is one of those recipes you’ll keep coming back to. It’s easy enough for a hectic weeknight, yet elegant enough to serve to guests without stress. Bright, buttery, and ridiculously comforting—this dish proves that simple ingredients can still deliver big flavor. Once it’s in your rotation, don’t expect it to leave anytime soon! 😉