Whip up a restaurant-quality Creamy Butter Lemon Chicken with this easy-to-follow recipe that’s perfect for busy weeknights. This dish delivers a rich, decadent flavor profile with a bright citrusy kick, making it a delightful and satisfying meal for the whole family.
Key Ingredients for Creamy Butter Lemon Chicken
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- ½ cup heavy cream
- ¼ cup fresh lemon juice (from about 1-2 lemons)
- 1 tablespoon fresh lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Optional: 1 tablespoon all-purpose flour, for thickening the sauce
How to Make Creamy Butter Lemon Chicken
This Creamy Butter Lemon Chicken is incredibly easy to make, perfect for satisfying your cravings for something comforting yet bright. The preparation time is around 30 minutes, making it an ideal weeknight solution. You’ll love the silken sauce that coats tender chicken, making every bite a delight.
Step-by-Step Instructions
- Prepare the Chicken: Pat your chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter has melted and is shimmering, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
- Sauté Aromatics: Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Deglaze and Build the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes to reduce slightly.
- Add Cream and Lemon: Stir in the heavy cream, fresh lemon juice, and lemon zest. Add the dried oregano and thyme. Season with salt and pepper to taste. If you prefer a thicker sauce, you can whisk in the all-purpose flour at this stage with a little cold water to prevent lumps before adding it to the skillet.
- Simmer and Combine: Bring the sauce to a gentle simmer. Return the seared chicken pieces to the skillet, along with any accumulated juices from the plate.
- Finish Cooking: Nestle the chicken into the sauce and let it simmer for an additional 5-8 minutes, or until the chicken is heated through and the sauce has thickened slightly and coats the chicken beautifully.
- Serve: Garnish with fresh chopped parsley before serving hot.
Why You’ll Love This Creamy Butter Lemon Chicken
You’ll absolutely adore this Creamy Butter Lemon Chicken for its luscious, velvety sauce that perfectly balances rich butteriness with a zesty lemon tang. It’s a delightful alternative to heavier cream sauces, offering a brighter flavor profile that sings on your palate. Plus, making this at home is incredibly budget-friendly, saving you dollars compared to dining out, all while delivering an equally impressive meal. The subtle herbs and touch of citrus make it sing, elevating simple chicken to something truly special, reminiscent of a classic piccata but with an added layer of creamy indulgence.
This sensational dish is incredibly versatile, pairing wonderfully with pasta, rice, or your favorite steamed vegetables, making it a perfect centerpiece for any occasion. Forget the hassle of complicated recipes; this Creamy Butter Lemon Chicken proves that you can create something extraordinary with minimal effort and readily available ingredients. So, dive into your kitchen and give this recipe a try – your taste buds will thank you for it!
Storing and Reheating Tips
Leftovers of Creamy Butter Lemon Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days.
To reheat:
- Stovetop: Gently warm the chicken and sauce in a skillet over low heat, stirring occasionally. You may need to add a splash of chicken broth or water if the sauce has thickened too much.
- Microwave: Place the chicken and sauce in a microwave-safe dish. Heat on medium power in 30-second intervals, stirring between each, until heated through. Be cautious not to overheat, as this can make the chicken tough.
For longer storage, you can freeze the Creamy Butter Lemon Chicken. Allow the dish to cool completely. Portion it into freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop method for the best texture and flavor.
Final Thoughts
This Creamy Butter Lemon Chicken is a culinary gem, offering a delightful explosion of flavor in every bite. It’s a testament to how simple ingredients can create something truly spectacular, so don’t hesitate to try it at home – you might just discover your new favorite weeknight meal!
Creamy Butter Lemon Chicken
Ingredients
Equipment
Method
- Pat your chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.salt and freshly ground black pepper, 1.5 lbs boneless, skinless chicken breasts or thighs
- Heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter has melted and is shimmering, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear the chicken for about 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.2 tablespoons olive oil, 4 tablespoons unsalted butter, 1.5 lbs boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same skillet. Once melted, add the chopped onion and sauté for 5-7 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.4 tablespoons unsalted butter, 1 medium onion, 3 cloves garlic
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let the broth simmer for 2-3 minutes to reduce slightly.1 cup chicken broth
- Stir in the heavy cream, fresh lemon juice, and lemon zest. Add the dried oregano and thyme. Season with salt and pepper to taste. If you prefer a thicker sauce, you can whisk in the all-purpose flour at this stage with a little cold water to prevent lumps before adding it to the skillet.½ cup heavy cream, ¼ cup fresh lemon juice, 1 tablespoon fresh lemon zest, 1 teaspoon dried oregano, ½ teaspoon dried thyme, salt and freshly ground black pepper, 1 tablespoon all-purpose flour
- Bring the sauce to a gentle simmer. Return the seared chicken pieces to the skillet, along with any accumulated juices from the plate.1.5 lbs boneless, skinless chicken breasts or thighs
- Nestle the chicken into the sauce and let it simmer for an additional 5-8 minutes, or until the chicken is heated through and the sauce has thickened slightly and coats the chicken beautifully.1.5 lbs boneless, skinless chicken breasts or thighs
- Garnish with fresh chopped parsley before serving hot.2 tablespoons fresh parsley