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Creamy Lemon Butter Chicken

A comforting dish featuring tender chicken in a rich, velvety lemon butter sauce, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts, sliced Can substitute with turkey or plant-based alternatives.
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 unit lemon, zested and juiced Adjust for more tanginess if desired.
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chicken broth
  • 1 cup heavy cream Can be substituted with Greek yogurt for a lighter version.
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley, chopped Adds freshness to the dish.

Method
 

Cooking Chicken
  1. Season the sliced chicken with salt, black pepper, and paprika.
  2. In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the chicken and cook until golden brown and cooked through, about 5–6 minutes. Transfer the chicken to a plate.
Making the Sauce
  1. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion turns translucent, about 2–3 minutes.
  2. Pour in the fresh lemon juice and add the zest, scraping up any flavorful bits stuck to the bottom of the pan.
  3. Add the chicken broth and bring to a gentle simmer, cooking for about 2 minutes.
  4. Stir in the cream and Dijon mustard, allowing the sauce to simmer until thickened, about 3–4 minutes.
  5. Return the chicken to the skillet, toss to coat in the sauce, and heat through for an additional 2 minutes.
  6. Sprinkle fresh parsley on top before serving.

Notes

Serve with fluffy rice, buttery mashed potatoes, steamed green beans, or a fresh salad. Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently.