Lemon Butter Chicken Skillet – Bright, Buttery, and Ready in One Pan

If you love a meal that tastes like a restaurant dish but comes together on a weeknight, this Lemon Butter Chicken Skillet is it. Tender chicken, a silky lemon-butter sauce, and a pop of fresh herbs—everything cooks in one pan and feels special without being fussy. The flavors are clean, vibrant, and comforting at the same time.

It’s the kind of recipe you can keep in your back pocket for guests or a cozy dinner at home. Best of all, it uses simple ingredients you probably already have.

Lemon Butter Chicken Skillet - Bright, Buttery, and Ready in One Pan

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 4 servings

Ingredients

  

• 4 small boneless, skinless chicken breasts (or 6–8 boneless thighs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons all-purpose flour (for light dredging)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 1/3 cup heavy cream (optional for a richer sauce)
• 2 tablespoons capers, drained (optional but recommended)
• 1–2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish (optional)

Instructions

 

• Pound and season the chicken: If using breasts, lightly pound to an even thickness, about 1/2 inch. Pat dry. Season both sides with salt, pepper, garlic powder, and paprika.
• Dredge lightly: Sprinkle the flour on a plate. Lightly coat each piece, shaking off excess. This helps with browning and gives the sauce a little body.
• Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes per side until golden and just cooked through. Transfer to a plate; tent with foil.
• Sauté the garlic: Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the garlic and cook 30 seconds until fragrant. Avoid browning.
• Build the sauce: Pour in the chicken broth, scraping up browned bits. Add lemon zest and lemon juice. Simmer 2–3 minutes to slightly reduce.
• Make it silky: Stir in heavy cream if using, and add capers. Simmer 1–2 minutes until the sauce lightly thickens. Taste and adjust seasoning.
• Return the chicken: Nestle the chicken back into the pan and spoon sauce over the top. Simmer 1–2 minutes to warm through.
• Finish and serve: Sprinkle with fresh parsley and garnish with lemon slices. Serve with rice, mashed potatoes, pasta, or crusty bread.

What Makes This Special

• One-skillet simplicity: Less cleanup, more flavor. Browning the chicken in the same pan builds a deep base for the sauce.
• Balanced flavors: Bright lemon, rich butter, and savory garlic create a sauce that’s both fresh and comforting.
• Reliable and flexible: Works with chicken breasts or thighs, and pairs well with pasta, rice, or crusty bread.
• Quick but elegant: From stovetop to table in about 30 minutes, yet it feels like a special occasion dish.

Ingredients

• 4 small boneless, skinless chicken breasts (or 6–8 boneless thighs)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika (optional, for color)
• 2 tablespoons all-purpose flour (for light dredging)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• Zest of 1 lemon
• Juice of 1 large lemon (about 3 tablespoons)
• 1/3 cup heavy cream (optional for a richer sauce)
• 2 tablespoons capers, drained (optional but recommended)
• 1–2 tablespoons fresh parsley, chopped
• Lemon slices, for garnish (optional)

How to Make It

1. Pound and season the chicken: If using breasts, lightly pound to an even thickness, about 1/2 inch.

   Pat dry. Season both sides with salt, pepper, garlic powder, and paprika.

2. Dredge lightly: Sprinkle the flour on a plate. Lightly coat each piece, shaking off excess.

   This helps with browning and gives the sauce a little body.

3. Sear the chicken: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Add chicken in a single layer. Cook 4–5 minutes per side until golden and just cooked through.

   Transfer to a plate; tent with foil.

4. Sauté the garlic: Reduce heat to medium. Add the remaining 2 tablespoons butter. Stir in the garlic and cook 30 seconds until fragrant.

   Avoid browning.

5. Build the sauce: Pour in the chicken broth, scraping up browned bits. Add lemon zest and lemon juice. Simmer 2–3 minutes to slightly reduce.
6. Make it silky: Stir in heavy cream if using, and add capers.

   Simmer 1–2 minutes until the sauce lightly thickens. Taste and adjust seasoning.

7. Return the chicken: Nestle the chicken back into the pan and spoon sauce over the top. Simmer 1–2 minutes to warm through.
8. Finish and serve: Sprinkle with fresh parsley and garnish with lemon slices.

   Serve with rice, mashed potatoes, pasta, or crusty bread.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid high heat to keep the chicken tender.
• Freeze: You can freeze the chicken and sauce for up to 2 months. For best texture, skip the cream before freezing and stir it in when reheating.

Benefits of This Recipe

• Weeknight-friendly: Minimal prep and quick cook time make it realistic on busy nights.
• Approachable ingredients: Everything is easy to find and budget-friendly.
• Protein-forward: A satisfying main that pairs with vegetables or grains for a balanced plate.
• Versatile: Works across seasons—serve it with asparagus in spring or roasted potatoes in winter.
• Scalable: Doubles easily for guests; just use a larger skillet or sear in batches.

Common Mistakes to Avoid

• Overcooking the chicken: Thin cutlets cook fast.

  Pull them as soon as they reach 165°F at the thickest part.

• Burning the garlic: Garlic turns bitter if browned. Keep the heat moderate and stir constantly when it hits the pan.
• Too much lemon juice: Lemon should brighten, not overpower. Taste the sauce and adjust gradually.
• Skipping the fond: Those browned bits are flavor gold.

  Scrape them up when you add the broth.

• Heavy-handed with flour: A light dredge is enough. Too much flour muddies the sauce.

Recipe Variations

• Herb-forward: Add fresh thyme or rosemary to the sauce, or finish with basil for a softer, sweet note.
• Cream-free: Skip the cream for a lighter sauce. Add 1 more tablespoon of butter at the end for richness.
• Spicy kick: Add red pepper flakes with the garlic or a pinch of cayenne in the seasoning.
• Artichoke twist: Stir in drained, quartered artichoke hearts with the capers for a Mediterranean feel.
• Crispy chicken thighs: Use skin-on thighs.

  Render skin side down first until crisp, then proceed with sauce.

• Gluten-free: Skip the flour or use a gluten-free blend. The sauce will still thicken slightly as it reduces.
• Dairy-free: Use olive oil and a dairy-free butter substitute; skip cream or use coconut cream for body.

FAQ

Can I use bone-in chicken?

Yes, but the cook time will be longer. Sear well on both sides, then reduce heat and cook until the internal temperature hits 165°F.

You may need to add a splash more broth to keep the sauce from reducing too much.

What can I use instead of heavy cream?

Half-and-half works, though the sauce will be slightly thinner. For a lighter option, use an extra tablespoon of butter at the end. For dairy-free, try coconut cream.

How do I prevent the sauce from curdling?

Lower the heat before adding cream and avoid a rapid boil.

Stir gently and bring it just to a light simmer until slightly thickened.

Can I make this ahead?

You can sear the chicken and prep the sauce base a few hours ahead. Rewarm gently and finish with lemon juice and cream right before serving for the freshest flavor.

What sides go best with this dish?

Mashed potatoes, buttered noodles, or rice soak up the sauce beautifully. A simple green salad, sautéed spinach, or roasted asparagus adds freshness.

Is the lemon flavor strong?

It’s bright but balanced.

If you prefer a softer lemon note, start with half the juice and add more to taste.

Can I use bottled lemon juice?

Fresh lemon juice gives cleaner flavor and better aroma. If bottled is your only option, choose a high-quality brand and add a little extra zest.

Final Thoughts

Lemon Butter Chicken Skillet is the kind of recipe that earns a permanent spot in your rotation—simple enough for Tuesday, polished enough for company. The sauce is buttery and bright, the chicken stays tender, and everything happens in one pan.

Keep a couple of lemons and some chicken on hand, and you’re never far from a dinner that feels special. Serve it with your favorite sides, pour the sauce generously, and enjoy every bite.