This mouthwatering Lemon Butter Chicken is bursting with zesty freshness. Perfectly browned chicken breasts are bathed in a velvety lemon butter sauce made with garlic, white wine, chicken broth, lemon, red pepper flakes, and creamy butter. The perfect harmony of flavors in the zesty and creamy butter sauce that coats the chicken makes this easy-to-make dish, impressive.
What Goes Into Lemon Butter Chicken?
- Boneless, skinless chicken breasts, pounded thin
- All-purpose flour
- Olive oil
- Butter
- Minced garlic
- White wine
- Chicken broth
- Lemon juice and zest
- Red pepper flakes
- Fresh parsley
How To Make Lemon Butter Sauce For Chicken?
- Season the chicken breasts with salt and pepper, dredge them in flour, and shake off any excess.
- In a large skillet, melt one tablespoon of butter along with the olive oil over medium-high heat and brown the chicken breasts for 4 minutes on each side. Transfer to a plate and keep warm.
- In the same skillet, saute the minced garlic for 30 seconds over medium heat.
- Deglaze the skillet by pouring in the white wine and scraping any bits and pieces stuck to the bottom.
- Pour in the chicken broth, red pepper flakes, and lemon juice, and simmer until reduced by half. Season with salt and pepper to taste.
- Reduce the heat to low and stir in the lemon zest. Add the remaining butter and gently swirl it around the skillet to make a sauce. Do not boil this sauce.
- Return the chicken breasts to the skillet and bathe them in the creamy sauce. Serve with freshly chopped parsley on top.
Why Is My Butter Sauce Separating?
When making a butter sauce, cook all ingredients before adding the butter and reduce them by half. This way you concentrate the flavors.
Reduce the heat to low, season with salt and pepper, and then add the butter. Let the butter gently melt while you swirl the pan to incorporate it with the rest of the sauce ingredients. If you simmer the sauce or boil it, the grease will separate from the rest of the ingredients and not emulsify.
Other Chicken Recipes For You:
Lemon Chicken Recipe (with Lemon Butter Sauce)
Ingredients
- 4 boneless, skinless chicken breast halves pounded thin
- Salt and pepper to taste
- ½ cup all-purpose flour
- 1 tbsp olive oil
- 4 tbsp butter divided
- 2 garlic cloves minced
- ¼ cup white wine
- ½ cup chicken broth
- 3 tbsp lemon juice
- 1 tsp lemon zest
- ½ tsp red pepper flakes
- 2 tbsp freshly chopped parsley
Instructions
- Season the chicken breasts with salt and pepper on both sides and dredge them in flour. Shake off any excess.
- In a large skillet, melt one tablespoon of butter along with the olive oil over medium-high heat and brown the chicken breasts for 4 minutes on each side. Transfer to a plate and keep warm.
- In the same skillet, saute the minced garlic for 30 seconds over medium heat.
- Deglaze the skillet by pouring in the white wine and scraping any bits and pieces stuck to the bottom of the skillet.
- Pour in the chicken broth, red pepper flakes, and lemon juice, and simmer until reduced by half. Season with salt and pepper to taste.
- Reduce the heat to low and stir in the lemon zest. Add the remaining butter and gently swirl it around the skillet to make a sauce. Do not boil this sauce.
- Return the chicken breasts to the skillet and bathe them in the creamy sauce. Serve with freshly chopped parsley on top.
Notes
- Wait until the skillet is hot before adding the butter and oil. This way the chicken breasts will brown evenly.
- Shake off any excess flour from the chicken breasts or it may burn in the bottom of the skillet.
- Do not simmer the sauce after adding the butter. Just swirl it around gently to let it emulsify.
