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Creamy Butter Lemon Chicken

Creamy Butter Lemon Chicken

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Prep Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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)
  • 1 tablespoon all-purpose flour optional, for thickening the sauce

Equipment

  • Large skillet or Dutch oven
  • Plate
  • Paper towels

Method
 

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. Garnish with fresh chopped parsley before serving hot.
    2 tablespoons fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.