This Lemon Butter Chicken recipe is a great weeknight dinner! Tender pieces of chicken breast in a bright zesty lemon butter sauce bursting with flavor, served over cooked pasta.
It’s an easy recipe to make in under 30 minutes!
Step-by-step photos and instructions are below!
Lemon Butter Chicken is buttery, lemony and chickeny. Ha. Just kidding. It is actually all those things, but I definitely described it better for you in the first paragraph.
This easy Lemon Chicken Recipe is a quick dinner, packed full of flavor. Great for a weeknight meal when you are staring at the fridge and pantry “what to make… what to make?!” Got a lemon? Some pasta? Great! We’re in business!
We’ll season up some chicken, cook it, transfer the chicken to a plate. We’ll then make the yummy pan sauce with onions, lemon juice and stock.
This recipe is one I have been making for years! I made it before I had children, while I was pregnant with said children, and now that my children are currently 10 and 12, I still make it. And the best part is, that they actually eat it.
It’s definitely my kind of comfort food. Let me know what you think – is this YOUR idea of delicious?
If you are looking for a fancier version chicken with lemon sauce and capers, try this recipe for Chicken Piccata.
What you’ll find in this post:
Why you’ll love Lemon Butter Chicken
- This chicken dinner is a super quick and easy weeknight dinner. The perfect recipe to make in under 30 minutes, and the recipe doesn’t require a million ingredients.
- It’s family friendly, everyone loves it!
- Budget friendly. No breaking the bank for a solid, delicious comfort meal.
Frequently Asked Questions
Is Lemon Butter Chicken freezer friendly?
Yes, you can freeze the cooked chicken and sauce together or separately. Thaw overnight in the refrigerator before reheating.
How can I thicken the lemon sauce?
If the sauce won’t thicken, you can adjust it by simmering it for a few minutes to reduce, or by whisking in a slurry made from cornstarch and water.
Can I add other herbs or spices to the dish?
Absolutely! Feel free to incorporate herbs like thyme, rosemary, or dill into the sauce for added flavor. A pinch of red pepper flakes can also add a nice heat.
What to serve with Lemon Butter Chicken
I serve this recipe over egg noodles to sop up all the buttery lemon sauce, but orzo or rice or even mashed potatoes are awesome for this.
Pair it with some sauteed green beans, roasted broccoli or a simple green salad, and we’re in business.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Boneless chicken breasts. I use boneless skinless chicken breasts. This is easily switched out for chicken thighs if you prefer
- Flour. Plain old all-purpose flour.
- Butter. I use salted butter, always. Olive oil is not a suitable sub for this!
- Onion. Dice this up super fine. It is part of the flavor base for the sauce.
- Chicken stock. Make your own chicken stock or grab it from the store. No judgment from me!
- Fresh lemon juice. Okay, this is important. As it is the main flavor component for the entire dish, don’t use the stuff from a bottle. Seriously, just don’t!! You’ll need a fresh lemon. And maybe some of the zest.
- Dry egg noodles. Perfect for mopping up the sauce. You can use any kind of pasta, or none at all! Try mashed potatoes or rice.
Recommended Equipment/Tools
(affiliate links may be used here, which helps me earn some pennies – with no increased pricing to you)
- Large skillet
- Wooden spoon
- Kitchen knife
- Measuring cups and spoons
How to make Lemon Butter Chicken
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Cut the chicken breast into bite-sized pieces (or cut breasts into cutlets) and place in a bowl.
Season the chicken: add salt and pepper to the flour, then toss the chicken cutlet or bites with the flour mixture.
Melt butter, cook the chicken
Heat a large skillet over medium-high heat and melt 2 tablespoons of the butter.
Add the chicken to the skillet and cook (depending on the size of your chicken chunks) a few minutes per side until chicken is cooked, and golden brown.
Remove the chicken from the skillet and keep warm.
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
Cook the pasta
Meanwhile, cook egg noodles according to package directions, drain and lightly butter.
Make the lemon butter sauce
Add onion to the pan and cook until soft, about 1 to 2 minutes.
Add chicken broth to pan and bring to a boil, scraping up the browned bits from the pan. Add the lemon juice.
Boil until mixture is reduced to about 1/3 cup.
Remove from heat and add the remaining butter. If your sauce didn’t thicken as much as you’d like, give it a minute or add another tablespoon of butter.
Return the chicken to the pan and heat through.
Serve
Serve the chicken over egg noodles, and spoon the lemon butter sauce over the chicken. Save the extra sauce, and serve at the table for anyone who needs a little more.
Optional
Garnish with parsley (and lemon slices if you wish)
Kylee’s Notes
A very light dusting of parmesan cheese is a great addition to the dish.
If you really love the lemon flavor and want to intensify it – add a little lemon zest to the sauce when you add the lemon juice. You may also like to include the zest with the flour. Up to you!
Chicken Temperature: Chicken is cooked when the internal temperature reaches 165°F when tested with a digital meat thermometer (affiliate link) in the thickest part.
What to do with leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to avoid overcooking the chicken.
Substitutions/Additions
Switch out the chicken breast and use chicken thighs if you prefer that cut of chicken
I regularly include garlic powder to the flour, or add garlic to the pan with the onion.
A little chopped spinach goes well in the sauce.
Freezing instructions
Freeze the cooked chicken and sauce together or separately. Thaw overnight in the refrigerator before reheating.
Want more easy chicken recipes?
- How about Chicken Pot Pie (made in 1 skillet)? It’s super easy, and an absolute family favorite!
- Simple Sour Cream Enchiladas are great to make ahead and bake when you need them.
- This Italian Style Mozzarella Skillet is the stuff of DREAMS. Try it!
- One Pan Ham & Cheese Pasta – pure comfort food and ready in under 30 minutes. YESSSS!!
- ALL CHICKEN RECIPES
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Lemon Butter Chicken
Video
Ingredients
- 1 pound boneless skinless chicken breasts
- 1/4 cup all-purpose flour
- 4 tablespoons butter (divided)
- 1/2 small onion (diced finely)
- 1 cup chicken stock
- 3 tablespoons fresh lemon juice
- 8 ounces dry egg noodles
Directions
Get prepped
- Slice chicken into bite sized pieces, season with salt and pepper and toss with flour.
Cook the chicken
- Heat a large skillet over medium-high heat and melt 2 tablespoons butter.
- Add the chicken to the skillet and cook (depending on the size of your chicken chunks) a few minutes per side until chicken is cooked, and golden brown.
- Remove and keep warm.
Cook the pasta
- Meanwhile, cook egg noodles according to package directions, drain and lightly butter.
Make the sauce
- Add onion to the pan and cook until soft, about 1 to 2 minutes.
- Add chicken broth to pan and bring to a boil, scraping up the browned bits from the pan.
- Add lemon juice and boil until mixture is reduced to about 1/3 cup.
- Remove from heat and add remaining 2 tablespoons butter.
- Return chicken to pan and heat through.
Serve
- Serve over egg noodles, and spoon the lemon butter sauce over the top.
- Save the extra sauce, and serve at the table for anyone who needs a little more.
- Devour.
Notes
- What side dishes go well with lemon chicken?
I like fresh steamed green beans with this meal – or even a bag of frozen vegetables rescued from the back of the freezer drawer. But you just do you, okay? - Switch out the chicken breast and use chicken thighs if you prefer that cut of chicken
- A very light dusting of parmesan cheese is a great addition to the dish.
- If you really love the lemon flavor, and want to intensify it – add a little lemon zest to the sauce when you add the lemon juice. You may elso like to include the zest with the flour. Up to you!
- I regularly include garlic powder to the flour, or add garlic to the pan with the onion.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Update: This recipe was originally published in 2015, but has been updated to improve reader experience.
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