Chicken Butter Lemon

[Albertina Drybread]

LemonButter Chicken-this easy baked chicken recipe only requires 6 ingredients! The chicken is tender with a rich, buttery lemon sauce that is exquisite! This chicken dish is guaranteed to be a family favorite!

If you are looking for a REALLY good chicken recipe that you can make over and over again, this Lemon Butter Chicken is it! It is the perfect easy weeknight meal, but also fancy enough to serve when entertaining. It is a guaranteed favorite and turns out perfectly every single time.

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!

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I made this for dinner tonight, as written, with no changes. It was memorable. The chicken was moist and so flavorful. This recipe is definitely a keeper, and a great option for the next time we have company. Yum!

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

The easy Lemon Butter Chicken is my latest love in my collection of one-pan recipes. Made with the BEST lemon butter sauce for chicken, this healthy version swaps heavy cream for a can of coconut milk.

Tender, juicy chicken breasts bathing in a creamy lemon butter sauce made without cream (similar to Garlic Butter Shrimp), this easy chicken dinner is quick enough for weeknights yet impressive enough for a dinner party with your in-laws.

Chicken is fully cooked when an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees F, and the juices run clear. (The total cooking time will vary based on the size of your chicken.)

Warning: this baked lemon butter chicken smells incredible. Side effects may include your entire family showing up in your kitchen while it cooks. (This Crock Pot Chicken Marsala has a similar effect.)

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Sorry to hear that you had trouble with the recipe, Peter. The timing has worked well for myself (and others) so I wished it would have been a hit for you too! I know it can be so disappointing to try a new recipe and it does not turn out for you.

Made this exactly as written, although might have put more green beans in as I had them. Excellent! Took some to a 91 year old sweet lady, she liked it, and hubby liked it too. Served over brown rice, so healthy AND tasty. Thanks for creating AND for posting! :) We will make this again.

Those browned bits from the bottom of the pan give it great depth of flavor and the chicken broth helps scrape those up while giving it a good pan sauce consistency. Then the lemon adds the perfect flavor pairing for chicken and the butter makes it nice and rich. You just need to try it!

One of my go-to side dishes for chicken like so is steamed or roasted asparagus or broccoli, then I also like to serve it with orzo. Cauliflower rice would also be a good healthier alternative to the orzo. I love how that bit of extra sauce goes with the orzo, perfect match. Plus orzo is so lazy and easy.

Hi Britt,

Thanks so much for trying this dish and sharing your feedback, sorry to hear you had issues with the liquid! Unfortunately, I would not have used the rice vinegar in place of wine, more broth would have worked better here. Thanks again! xx

Made this recipe for dinner tonight, it was so good!! I had to make a few adjustments just due to what I had available in the fridge, used baby spinach instead of kale, no dill, only half a lemon juice and used lemon pepper seasoning on the chicken to make up for the less lemon juice! My bet is the original recipe is a 12/10 but with the changes I still think it was 10/10!

The flavor was good but the orzo to liquid ratio in the recipe is way off. I had to strain a cup of liquid out of the pan after baking in the oven, otherwise we would have needed to eat it like soup. Otherwise it was easy to make and flavorful! Would recommend only 1.5 cups of broth

Perfect! After 15 minutes in the oven, the Dutch oven still has a lot of liquid but during the resting period of about 5+/- minutes, the liquid was absorbed and the meal was outstanding. I did boil and stir the mixture constantly for about 1 minute before placing in the oven.

This was super easy and absurdly delicious! It was every bit as good as I wanted it to be. I like using leftovers for easy work lunches, and it was still fabulous after a microwave reheat. Thanks so much!!

Truly one of my favorite recipes of all time. It is so easy to make and absolutely delicious! I have made it several times and have never messed it up (and I am not a seasoned cook)! It is perfect as leftovers too! I have used both chicken breast and thighs and they both work with no issues!

Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.

Note: Cutting the chicken breasts in half was a great tip! Not only did it make cooking faster, it doubled the servings. I served the leftover chicken cold on a spinach salad with strawberries, blueberries, feta and poppyseed vinaigrette for lunch the following day. Very versatile chicken.

I have been looking for a dairy free lemon chicken and this recipe did not disappoint! I used a vegan butter and it turned out great. All 3 of my boys loved it and asked for this to be in our weekly rotation again.

Since there are only a few ingredients to this recipe, you want to make sure that you do not skip or skimp on any of them. All of the ingredients come together to balance each other out and make the most delicious sauce. Here is a list of the ingrdients- (full measurements in recipe below):

One of my go-to side dishes for chicken like so is steamed or roasted asparagus or broccoli, then I also like to serve it with buttery lemon orzo or rice. Cauliflower rice would also be a good healthier alternative to the orzo or roasted potatoes, mashed potatoes or salad. here are a few of my favourites:

Ok, so this is technically Lemon Ghee Chicken, but butter just sounds better. These thighs are coated in a scrumptious sauce that consists of ghee, coconut cream, garlic, lemon zest and juice, and fresh rosemary. It is poured all over the thighs then they are baked making it a seriously easy meal! Thighs are probably my favorite piece of chicken to use because they're affordable, juicy, and easy to eat.

I actually was inspired for this meal by another blogger. Damn Delicious posed a similar version and when I saw it I knew I wanted to make it paleo. It was easy to do- swapping the butter for ghee, cream for coconut cream, leaving out the parmesan, and I replaced the thyme with rosemary. It's one of out favorites and just works perfect in this dish. The results were amazing!!

This meal comes together quick, and while it does bake for a little while, it's all hands off. You can easily be preparing a side dish or doing whatever else you need to do. This has turned into one of my husbands favorite meals already. He told me he wants to drink the sauce because it's so good! Ok, I actually saw him tip his plate up to get every last drop.

This Slow Cooker Creamy Lemon Butter Chicken is covered in a creamy sauce made with plenty of lemon, butter and garlic! Serve the sauce over pasta or rice for an easy, delicious dinner!

This post is sponsored by Challenge Butter, but all opinions are my own.

Pour that delicious lemon butter sauce over the chicken and let it cook on high for 3 hours. At that point, remove about 1 cup of the lemon butter sauce and add some cornstarch to it. Pour the mixture back into the slow cooker and stir it around a bit, then let it cook for another hour.

This latest recipe, sent to me by Allie M., was a fantastic new way to prepare our much-loved chicken. Breaded, browned, and then baked while simmering in a simple lemon-butter sauce, this chicken is tender, versatile and absolutely delicious.

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