Lemon Butter Sauce for Chicken

This lemon butter sauce for chicken is a silky, tangy sauce made with butter, fresh lemon, garlic, and chicken broth that you can whisk together right in the pan in 5 minutes. Spoon it over juicy pan seared chicken breasts for an easy dinner that tastes like a restaurant meal.

If you want a crunchy chicken to go with the sauce, my Crispy Chicken Cutlet and Italian Chicken Cutlets are perfect partners. This page is about the sauce itself: how to make it, how much you need, and how to cook the chicken so it stays juicy.

Why This Lemon Butter Sauce for Chicken Works

A great lemon butter sauce for chicken needs a balance of rich, bright, and savory. The butter makes it silky, the lemon juice cuts through the richness, the garlic adds depth, and the chicken broth gives it body. A teaspoon of cornstarch helps the sauce cling to the chicken instead of running off the plate.

It is made in the same pan as the chicken, so you pick up all the browned bits and get extra flavor with no extra dishes. The sauce is completely alcohol free, with no white wine, which makes it a good fit for any kitchen.

Use this lemon butter sauce for chicken breasts, thighs, cutlets, or even fish and vegetables. The same sauce works across your whole weeknight menu.

Ingredients List

For the chicken you need 4 boneless skinless chicken breasts (about 1 1/2 pounds), olive oil, salt, pepper, and paprika. For the lemon butter sauce you need butter, garlic, chicken broth, fresh lemon juice, lemon zest, cornstarch, and fresh parsley.

Use real butter for the best flavor, and fresh lemon juice rather than bottled. Choose a chicken broth without added wine. If you only have salted butter, cut the salt in the sauce to a pinch.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Pound the chicken breasts to an even thickness and season them. Sear them in olive oil until golden and cooked through, then set them aside. In the same pan, melt 2 tablespoons of butter and cook the garlic for 30 seconds. Whisk in the broth, lemon juice, zest, and cornstarch, and simmer for 2 minutes until it thickens. Turn off the heat, stir in the remaining butter and parsley, and spoon the sauce over the chicken.

How Much Lemon Butter Sauce for Chicken Do You Need?

Use this chart to scale the sauce to the number of chicken breasts you are cooking. It makes a generous spoonful for each piece.

For a thicker sauce, simmer it for an extra minute. For a thinner sauce, add a splash more broth.

How Long to Cook Chicken for Lemon Butter Chicken

Cooking time depends on the thickness of the chicken. Use this chart for pan searing over medium high heat. The chicken is done at 165°F.

Always check the thickest part with a meat thermometer. Rest the chicken for 5 minutes before serving. For thighs, see my Boneless Skinless Chicken Thighs guide, or marinate them first with my Chicken Thigh Marinade.

Lemon Butter Chicken Variations

• Creamy lemon butter sauce: Stir in 1/4 cup of heavy cream at the end for a richer sauce.
• Herb lemon butter sauce: Add 1 teaspoon of dried thyme or a tablespoon of fresh dill or chives.
• Spicy lemon butter sauce: Add 1/4 teaspoon of red pepper flakes with the garlic.
• Lemon caper sauce: Stir in 1 tablespoon of drained capers for a salty, briny kick.

Make Ahead Method

• Make the sauce ahead. Prepare the sauce up to 3 days in advance and reheat it gently over low heat, whisking in a splash of broth.
• Prep the chicken. Pound and season the chicken up to 24 hours ahead and keep it covered in the refrigerator.
• Meal prep. Slice the cooked chicken and store it with the sauce in separate containers for easy lunches.

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Lemon Butter Sauce for Chicken

Recipe by TheMeatTable

0.0 from 0 votes

Course: ChickenCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

340

kcal

A silky lemon butter sauce for chicken made with garlic, broth, and fresh lemon, spooned over juicy pan seared chicken breasts.

Ingredients

• 4 boneless skinless chicken breasts, about 1 1/2 lbs

• 1 tbsp olive oil

• 1 tsp salt, divided

• 1/2 tsp black pepper

• 1 tsp paprika

• 4 tbsp unsalted butter, divided

• 4 garlic cloves, minced

• 3/4 cup chicken broth

• 3 tbsp fresh lemon juice

• 1 tbsp lemon zest

• 1 tsp cornstarch

• 1 tbsp fresh parsley, chopped

Directions

• Prep the chicken. Pound the chicken breasts to an even 3/4 inch thickness and season with 1/2 teaspoon of the salt, the pepper, and the paprika.
• Sear the chicken. Heat the olive oil in a large skillet over medium high heat. Cook the chicken 5 to 6 minutes per side until golden and it reaches 165F. Move it to a plate.
• Start the sauce. Reduce the heat to medium. Melt 2 tablespoons of the butter in the same skillet and cook the garlic for 30 seconds.
• Add the liquid. Whisk the cornstarch into the broth, then pour it into the skillet with the lemon juice, zest, and remaining salt. Simmer 2 minutes until slightly thick.
• Finish the sauce. Turn off the heat and stir in the remaining 2 tablespoons of butter and the parsley.
• Serve. Return the chicken to the pan or plate it, spoon the lemon butter sauce over the top, and serve right away.

Notes

Pound the chicken to an even thickness so it cooks at the same time. Use fresh lemon juice for the best flavor, and add the final butter off the heat so the sauce stays glossy. Store the chicken and sauce separately for up to 4 days and reheat the sauce gently.

For food safety, chicken should reach a minimum internal temperature of 165°F (USDA guidelines), so check the thickest part of the chicken with a meat thermometer.

Nutritional Information

Chicken breast is a lean source of protein, niacin, and vitamin B6. Per serving (based on 4 servings):

Calories: 340
Protein: 40g
Carbohydrates: 3g
Fat: 18g
Saturated Fat: 8g
Fiber: 0g
Sodium: 520mg

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten the lemon butter sauce for chicken, use 3 tablespoons of butter instead of 4 and add an extra splash of broth. Olive oil works in place of half the butter if you want a dairy lighter sauce.

For less sodium, use low sodium chicken broth and unsalted butter, then season to taste at the end. This recipe is naturally low carb and high protein, so it fits keto eating as written.

Serving Suggestions

Serve the chicken with mashed potatoes, buttered pasta, steamed rice, or roasted asparagus to soak up the extra sauce. A simple green salad rounds out the meal.

For more chicken dinners, try my Chicken Broccoli Rice, Crispy Chicken Cutlet, or Italian Chicken Cutlets, all easy enough for a weeknight.

Common Mistakes to Avoid

A few simple slips can break the sauce or dry out the chicken. Avoid these when you make lemon butter sauce for chicken:

• Burning the garlic: Cook it for just 30 seconds, since burnt garlic makes the sauce bitter.
• Adding all the butter at once on high heat: Stir in the last of the butter off the heat so the sauce stays smooth and does not split.
• Using bottled lemon juice: Fresh juice gives a brighter flavor.
• Uneven chicken: Pound the breasts to the same thickness so they cook evenly.
• Overcooking the chicken: Check at 5 minutes per side and use a thermometer.

Storing Tips for the Recipe

Store the chicken and sauce in separate airtight containers in the refrigerator for up to 4 days. Reheat the chicken in a skillet or low oven with a splash of broth, and warm the sauce gently over low heat, whisking until smooth.

The cooked chicken freezes well for up to 2 months, but the sauce is best made fresh, since butter sauces can separate after freezing.

Conclusion

This lemon butter sauce for chicken turns plain chicken breasts into an elegant dinner with just a handful of ingredients. A hot pan, a squeeze of lemon, and a few minutes are all you need.

If you try it, leave a comment and a rating below, and let me know what you served it with.

FAQ

What is lemon butter sauce made of?

Lemon butter sauce is made with butter, garlic, lemon juice, and chicken broth. A little cornstarch and lemon zest make it thicker and brighter.

What do you serve with lemon butter chicken?

Serve it with mashed potatoes, rice, pasta, roasted vegetables, or a green salad to soak up the sauce.

How do I keep lemon butter sauce from separating?

Add the last of the butter off the heat and whisk constantly. A little cornstarch also helps hold the sauce together.

Can I make lemon butter sauce without wine?

Yes, this recipe uses chicken broth instead of wine, so it is completely alcohol free.

Can I use this sauce on other meats?

Yes, it is great on chicken thighs, cutlets, fish, shrimp, and vegetables.

How long do you cook chicken breast for lemon butter chicken?

Pound the breasts to 3/4 inch and sear them 5 to 6 minutes per side over medium high heat, until they reach 165°F.

Can I make lemon butter sauce ahead of time?

Yes, make it up to 3 days ahead and reheat it gently over low heat, whisking in a splash of broth.

Try These Next

• Crispy Chicken Cutlet
• Italian Chicken Cutlets
• Boneless Skinless Chicken Thighs
• Chicken Thigh Marinade
• Chicken Broccoli Rice
• Baked Chicken Drumsticks
• Whole Chicken in the Oven