Creamy Lemon Butter Chicken Recipe

Creamy Lemon Butter Chicken Recipe tastes rich, bright, and silky, with juicy chicken tucked into a tangy, garlicky sauce that begs for bread or pasta. It works perfectly for busy weeknights or casual dinner guests and takes about 35 minutes from fridge to table. I have cooked some version of this dish for years, and my kids still race each other to the skillet.

Why Creamy Lemon Butter Chicken Recipe Is Worth It

This recipe hits that perfect balance of cozy and fresh, thanks to the combo of butter, cream, and plenty of lemon. You get restaurant-level flavor with simple ingredients that probably already sit in your kitchen.

You cook everything in one skillet, so cleanup stays easy and weeknight friendly. The sauce also reheats nicely, which means leftovers taste just as good the next day.

Creamy Lemon Butter Chicken Recipe tastes like something from a fancy bistro, but you pull it off in one pan on a Tuesday night ★★★★★

Ingredients You Need

Chicken

• 1.5 to 2 pounds boneless skinless chicken breasts

  • Slice large breasts in half horizontally so they cook evenly.
  • You can use boneless thighs if you prefer darker meat and extra juiciness.

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

Coating and sear

• 1/3 cup all purpose flour
  • Use a gluten free 1:1 flour blend if you avoid gluten.
• 2 tablespoons grated Parmesan cheese
  • Pre grated works fine; I like BelGioioso or store brand.
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

Creamy lemon butter sauce

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 cup low sodium chicken broth
  • I like Better Than Bouillon mixed with water as a pantry shortcut.
• 3/4 cup heavy cream
  • You can swap half and half, but the sauce will thicken a bit less.
• 1/3 cup freshly squeezed lemon juice
  • Usually 2 medium lemons. Use bottled only in a pinch.
• 1 tablespoon lemon zest
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning or dried oregano
• 1/4 teaspoon red pepper flakes
• 1/3 cup freshly grated Parmesan cheese
• Salt and pepper to taste

Finishing touches

• 2 tablespoons chopped fresh parsley or basil
• Extra lemon slices for garnish

Equipment list

• Large heavy skillet (10 to 12 inch; cast iron or stainless works best)
• Cutting board and sharp knife
• Small bowl for flour mixture
• Tongs or spatula
• Microplane or small grater for lemon zest
• Measuring cups and spoons

Quick Tips & substitutions

• Pound chicken to an even thickness so it cooks quickly and stays juicy.
• Pat chicken dry before seasoning so the flour coating sticks well.
• Use chicken thighs if you want richer flavor and extra tenderness.
• Swap heavy cream with half and half and add 1 extra tablespoon Parmesan to help thicken.
• Use gluten free flour blend for dredging to keep the recipe gluten free.
• Adjust lemon juice to taste; start with 1/4 cup if you like a milder lemon flavor.
• Keep the heat at medium to avoid scorching the garlic or splitting the cream.
• Add a splash of extra broth if the sauce thickens too much as it cools.
• Slice leftover chicken and sauce over rice or pasta for an easy meal prep lunch.

How to Make Creamy Lemon Butter Chicken Recipe

Prep the chicken

1. Lay the chicken breasts on a cutting board and slice thick pieces in half horizontally so they look like cutlets.
2. Pat both sides dry with paper towels.
3. Season both sides with salt, pepper, garlic powder, and onion powder.

Dredge in flour mixture

1. In a shallow bowl, mix flour and 2 tablespoons grated Parmesan.
2. Coat each piece of chicken lightly in the flour mixture, then shake off the excess.
3. Set the coated chicken on a plate while you heat the skillet.

Sear the chicken

1. Heat a large skillet over medium heat and add olive oil and 2 tablespoons butter.
2. When the butter melts and starts to sizzle, add the chicken in a single layer without crowding.
3. Cook about 4 to 5 minutes per side, until the chicken turns golden and the center reaches 165°F.
4. Move the cooked chicken to a clean plate and tent loosely with foil to keep it warm.

Build the lemon butter base

1. In the same skillet, lower the heat slightly if the pan looks very hot.
2. Add 3 tablespoons butter and let it melt, scraping up any browned bits with a wooden spoon.
3. Stir in the minced garlic and cook about 30 seconds until fragrant, not browned.

Add liquids and seasonings

1. Pour in the chicken broth and stir well to loosen any remaining bits from the bottom.
2. Whisk in the lemon juice, lemon zest, Dijon mustard, Italian seasoning, and red pepper flakes.
3. Let the mixture simmer for 2 to 3 minutes so the flavors blend and the liquid reduces slightly.

Make it creamy

1. Lower the heat to medium low and pour in the heavy cream while you stir.
2. Add the remaining Parmesan cheese and stir until it melts and the sauce turns smooth and creamy.
3. Taste the sauce and adjust with more salt, pepper, or lemon juice as needed.

Return chicken to the skillet

1. Nestle the cooked chicken back into the skillet, along with any juices from the plate.
2. Spoon some sauce over each piece so the chicken soaks up flavor.
3. Let everything simmer together for 3 to 5 minutes, until the chicken heats through and the sauce thickens to your liking.

Finish and serve

1. Sprinkle chopped parsley or basil over the top.
2. Add a few lemon slices around the chicken for extra aroma and a pretty finish.
3. Serve the Creamy Lemon Butter Chicken Recipe hot with plenty of sauce over your favorite side.

Recipe Variations

• Gluten free: Use a gluten free 1:1 flour blend for dredging and confirm your broth label.
• Lighter version: Swap half the butter with olive oil and use half and half instead of heavy cream.
• Low carb: Skip the flour and just sear seasoned chicken in oil and butter, then simmer longer to reduce the sauce.
• Extra veggies: Add spinach, cherry tomatoes, or asparagus pieces to the sauce during the last 5 minutes.
• Extra lemon: Add more zest and finish with a squeeze of lemon right before serving.
• Extra cheesy: Stir in extra Parmesan or a spoonful of cream cheese for a thicker, richer sauce.
• Spicy kick: Increase red pepper flakes or add a pinch of cayenne.

Ways to Serve Creamy Lemon Butter Chicken Recipe

• Spoon over buttered pasta or egg noodles.
• Serve with fluffy white rice, brown rice, or lemon herb rice.
• Pair with mashed potatoes or roasted baby potatoes.
• Plate with steamed broccoli, green beans, or roasted asparagus.
• Serve with crusty bread or garlic bread to soak up the sauce.
• Slice over a big green salad with extra lemon on the side.

Storage Success

Let the Creamy Lemon Butter Chicken Recipe cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat and add a splash of broth or cream to loosen the sauce. You can freeze it for up to 2 months, though the sauce may thicken more after thawing. Stir well while reheating and it comes back together nicely.

Creamy Lemon Butter Chicken Recipe

Creamy Lemon Butter Chicken Recipe tastes rich, bright, and silky, with juicy chicken tucked into a tangy, garlicky sauce that begs for bread or pasta. It works perfectly for busy weeknights or casual dinner guests and takes about 35 minutes from fridge to table.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Chicken

Ingredients

  

• 1.5–2 pounds boneless skinless chicken breasts, sliced horizontally into cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

• 1/3 cup all-purpose flour
• 2 tablespoons grated Parmesan cheese
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter

• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 cup low sodium chicken broth
• 3/4 cup heavy cream
• 1/3 cup freshly squeezed lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Italian seasoning or dried oregano
• 1/4 teaspoon red pepper flakes
• 1/3 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

• 2 tablespoons chopped fresh parsley or basil
• Extra lemon slices, for garnish

Instructions

 

1. Lay the chicken breasts on a cutting board and slice any thick pieces in half horizontally to create even cutlets.
2. Pat both sides of the chicken dry with paper towels.
3. Season both sides with kosher salt, black pepper, garlic powder, and onion powder.

1. In a shallow bowl, mix together the all-purpose flour and 2 tablespoons grated Parmesan cheese.
2. Lightly coat each piece of chicken in the flour mixture, shaking off any excess.
3. Set the coated chicken on a plate while you heat the skillet.

1. Heat a large skillet over medium heat and add the olive oil and 2 tablespoons unsalted butter.
2. When the butter melts and begins to sizzle, add the chicken in a single layer without crowding the pan.
3. Cook the chicken for about 4–5 minutes per side, until golden and cooked through to an internal temperature of 165°F (74°C).
4. Transfer the cooked chicken to a clean plate and tent loosely with foil to keep warm.

1. In the same skillet, reduce the heat slightly if the pan is very hot.
2. Add 3 tablespoons unsalted butter and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.
3. Stir in the minced garlic and cook for about 30 seconds, just until fragrant and not browned.

1. Pour in the chicken broth and stir, loosening any remaining browned bits from the skillet.
2. Whisk in the lemon juice, lemon zest, Dijon mustard, Italian seasoning or dried oregano, and red pepper flakes.
3. Let the mixture simmer for 2–3 minutes so the flavors meld and the liquid reduces slightly.

1. Lower the heat to medium-low and slowly pour in the heavy cream while stirring.
2. Add the remaining 1/3 cup grated Parmesan cheese and stir until it melts and the sauce is smooth and creamy.
3. Taste the sauce and adjust with additional salt, black pepper, or lemon juice as desired.

1. Nestle the cooked chicken back into the skillet, along with any juices that collected on the plate.
2. Spoon some of the sauce over each piece of chicken so it absorbs the flavor.
3. Let the chicken and sauce simmer together for 3–5 minutes, until the chicken is heated through and the sauce thickens to your liking.

1. Sprinkle chopped fresh parsley or basil over the top of the chicken.
2. Garnish with extra lemon slices for added aroma and a pretty finish.
3. Serve the creamy lemon butter chicken hot, with plenty of sauce over your favorite side such as pasta, rice, potatoes, or crusty bread.

Notes

Nutrition Information
Approximate per serving (4 servings, sauce included): 520–560 calories; fat 38–42 g; saturated fat 20–23 g; carbohydrates 11–14 g; fiber 0–1 g; sugars 2–3 g; protein 33–36 g; sodium 750–900 mg. Values will vary based on exact chicken amount, brands of broth, cream, Parmesan, and any substitutions or add-ins.