Lemon Chicken is an easy yet flavorful weeknight dinner that comes together in just 15 minutes! A hearty yet low-carb dish made of tender and juicy chicken fillets doused in a zesty buttery sauce that your whole family will love.
We love our 30-minute chicken recipes, try our popular chicken marsala and chicken thighs next.
Lemon for dessert? Try this iced lemon loaf or lemon poppy seed muffins.
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🛒Ingredients
- Chicken - I used boneless, skinless chicken breasts; however, you can also use thighs if that is what you have. Another alternative you can use is turkey meat.
- Poultry seasoning - this is usually a mix of herbs and spices like sage, thyme, rosemary, pepper, onion powder, and garlic powder which enhances the natural flavors of chicken. You can also use these individually depending on your preference.
- Chicken broth - aside from using this to deglaze the pan after searing the chicken, this will give the lemon-butter sauce the right consistency to coat the chicken well. You can also use vegetable or bone broth as alternatives.
- Dijon mustard - adding this gives the sauce a distinct tangy and mildly spicy taste while also giving it a thick and smooth texture.
- Unsalted butter - this is what gives the sauce its rich flavor!
- Lemon juice - the acidity helps balance the richness of the butter and also brightens the sauce with its bright, zesty taste.
- Honey (optional) - if you like to add a touch of sweetness to the dish, you have to try adding a bit of this!
- Chopped parsley (optional) – for garnishing.
For the full list of ingredients, please scroll down to where you'll find the recipe card.
🥘 How To Make Lemon Chicken
- Prepare the chicken. Pound the chicken out pretty thin and even, you can leave them like that or cut them down the middle like I did after pounding.
- Season the chicken with the poultry seasoning, salt, and pepper on both sides.
- Sear the seasoned chicken fillets. In a large skillet, add the vegetable oil and the seasoned chicken, and cook on medium to high heat for about 5 minutes on each side. You want the chicken to have a golden sear on it.
- Deglaze the pan. Once the chicken is fully cooked and seared take the chicken on and set it aside on a plate.
- Add the chicken broth and let it steam and bubble for just a second and then stir.
- Make the sauce. Add the Dijon mustard, butter, and lemon juice to the pan.
- Stir on medium to low heat until everything is melted together, stir until it becomes thicker, and then turn off the heat.
- Taste for seasoning, if you want the sauce to be sweeter you can add the honey here and stir.
- Coat the chicken with sauce. Add the chicken back to the pan and flip all over to coat in the sauce. Sprinkle with parsley and serve!
Use a wooden spatula to scrape the surface of the pan after adding the broth to release the browned bits that are stuck in there. This will make the sauce extra flavorful!
📋Tips For The Best Lemon Chicken
- I highly recommend using fresh lemon juice for a more vibrant flavor.
- Make sure that the pan and oil are hot before cooking the chicken to give them a nice brown crust while the inside remains juicy and tender. Let them cook on one side for several minutes until the edges are golden brown and crisp before flipping them.
- If the sauce is too thin, let it simmer for a minute or two more until your desired consistency is met. You can add a bit of flour or cornstarch to thicken it.
- Serves great over mashed potatoes, pasta, or rice!
- Substitute for chicken breasts - this lemon chicken recipe is flexible, suiting chicken breast, thighs, or tenderloins. Just adjust cooking time based on the cut chosen, aiming for an internal temperature of 165°F, especially for thighs.
- Adding vegetables - asparagus, green beans, and zucchini pair perfectly with the lemon sauce and chicken.
Storage Instructions
- To Make Ahead. Season the chicken, cover and refrigerate until you are ready for dinner. Then, just continue with the remaining recipe instructions.
- 🍱To Store. Place the lemon butter chicken in an airtight container once it has cooled down. You can keep it stored in the fridge for up to 3 days.
- 🥶Freezing. Wrap the chicken fillets in foil or plastic then place them in a freezer-friendly bag to prevent freezer burns. Frozen cooked chicken can be consumed within the next 3 to 4 months. Place the lemon sauce separately into freezer safe container.
- 🔥To Reheat. Place the frozen chicken in the fridge overnight to thaw. Reheat the thawed chicken in an oven, on the stovetop, or in the microwave until it reaches an internal temperature of 165°F (74°C).
👪What To Serve With Lemon Chicken
📖Recipe
Lemon Butter Chicken
Lemon Chicken is an easy yet flavorful weeknight dinner that comes together in just 15 minutes! A hearty yet low-carb dish made of tender and juicy chicken fillets doused in a zesty buttery sauce that your whole family will love.
Ingredients
- 3 tablespoon vegetable oil
- 1 ½ pound chicken breasts, about 4 breasts
- 1 teaspoon poultry seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ cup chicken broth
- ¼ cup Dijon mustard
- 3 tablespoon unsalted butter
- 3 tablespoon lemon juice
- 1 tablespoon honey, optional
- Chopped parsley , optional
Instructions
- Prepare the chicken. Pound the chicken out pretty thin and even, you can leave them like that or cut them down the middle like I did after pounding. Season the chicken with the poultry seasoning, salt, and pepper on both sides.
- Sear the seasoned chicken fillets. In a large skillet, add the vegetable oil and the seasoned chicken, and cook on medium to high heat for about 5 minutes on each side. You want the chicken to have a golden sear on it.
- Deglaze the pan. Once the chicken is fully cooked and seared take the chicken on and set it aside on a plate. Add the chicken broth and let it steam and bubble for just a second and then stir.
- Make the lemon butter sauce. Add the Dijon mustard, butter, and lemon juice, stir on medium to low heat until everything is melted together, stir until it becomes thicker, and then turn off the heat. if you want the sauce to be sweeter you can add the honey here and stir.
- Coat the chicken with sauce. Add the chicken back to the pan and flip all over to coat in the sauce. Sprinkle with parsley and serve!
Notes
- To Make Ahead. Season the chicken, cover and refrigerate until you are ready for dinner. Then, just continue with the remaining recipe instructions.
- To Store. Place the lemon butter chicken in an airtight container once it has cooled down. You can keep it stored in the fridge for up to 3 days.
- Freezing. Wrap the chicken fillets in foil or plastic then place them in a freezer-friendly bag to prevent freezer burns. Frozen cooked chicken can be consumed within the next 3 to 4 months. Place the lemon sauce separately into freezer safe container.
- To Reheat. Place the frozen chicken in the fridge overnight to thaw. Reheat the thawed chicken in an oven, on the stovetop, or in the microwave until it reaches an internal temperature of 165°F (74°C).
Nutrition
Calories: 313kcalCarbohydrates: 5gProtein: 30gFat: 19gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 106mgSodium: 848mgPotassium: 548mgFiber: 1gSugar: 4gVitamin A: 273IUVitamin C: 5mgCalcium: 24mgIron: 1mg
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Rita
enjoy an easy 30 minute weeknight dinner with this lemon butter chicken!