Dinner doesn’t have to be complicated to taste like a restaurant-quality meal. This One-Pan Lemon Butter Chicken is the ultimate solution for busy weeknights when you need something fast, flavorful, and filling.
We’ve stripped away the hassle of multiple pots and pans, leaving you with tender chicken breasts seared to golden perfection and bathed in a bright, garlic-infused lemon butter sauce. It is specifically designed for busy parents, working professionals, and anyone who wants a wholesome, high-protein meal without a sink full of dishes. Simple ingredients, maximum flavor, and ready in under 30 minutes.
Tested & Approved
This recipe has been thoroughly tested in the Ena Recipes kitchen and approved by our family tasting panel. We tested this with both chicken breast and thighs to ensure the cook times are accurate and the sauce reaches the perfect consistency every time. We guarantee a stress-free cooking experience.
Quick Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Difficulty: Easy
Ingredients
- Chicken: 2 large boneless, skinless chicken breasts (sliced horizontally into cutlets) or 4 boneless thighs.
- Flour: ½ cup all-purpose flour (for dredging).
- Seasoning: 1 tsp garlic powder, 1 tsp salt, ½ tsp black pepper, ½ tsp paprika.
- Fats: 2 tbsp olive oil and 3 tbsp unsalted butter (divided).
- Aromatics: 4 cloves garlic, minced.
- Liquids: ½ cup low-sodium chicken broth (Halal certified) and 3 tbsp fresh lemon juice.
- Garnish: Fresh chopped parsley and lemon slices.
> Note: We do not use white wine in this recipe. The acidity and depth come strictly from fresh lemon and savory chicken broth, making this 100% Halal-friendly.
Instructions
- Prep the Chicken: Pat the chicken dry with paper towels. In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, and paprika. Dredge the chicken in the flour mixture, shaking off any excess.
- Sear the Chicken: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 4–5 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from the pan and set aside on a plate.
- Start the Sauce: Reduce heat to medium. In the same pan, add the remaining butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant (do not burn).
- Deglaze the Pan: Pour in the chicken broth and fresh lemon juice. Use a wooden spoon to scrape up the browned bits (fond) from the bottom of the pan—this is where the flavor is!
- Simmer: Let the sauce simmer for 2–3 minutes until it reduces slightly.
- Combine: Return the chicken (and any juices on the plate) to the pan. Spoon the sauce over the chicken to coat it well. Add lemon slices.
- Serve: Garnish with fresh parsley and serve immediately.
Tips, Variations & Storage
Substitutions & Variations:
- Gluten-Free: Swap the all-purpose flour for a 1:1 Gluten-Free flour blend or cornstarch for a lighter coating.
- Creamy Version: Stir in 2 tablespoons of heavy cream at the very end for a richer sauce.
- Add Veggies: Toss in asparagus spears or green beans during the last few minutes of cooking for a complete meal.
Make-Ahead Advice:
- You can dredge the chicken in the seasoning flour earlier in the day and keep it covered in the fridge.
Storage Tips:
- Fridge: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: We do not recommend freezing the cooked chicken in the sauce, as the butter sauce may separate upon thawing.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of broth or water if the sauce has thickened too much.
Serving Ideas:
- Serve over angel hair pasta, mashed potatoes, or jasmine rice to soak up the extra sauce.
FAQ
Can I use bottled lemon juice? Fresh is always best for this recipe. Bottled lemon juice can have a bitter, metallic aftertaste that impacts the delicate butter sauce.
Why is my sauce too thin? If the sauce is too runny, let it simmer for another minute or two. The flour from the chicken usually helps thicken it, but you can also mix 1 tsp of cornstarch with a little water and stir it in.
Can I use chicken thighs? Absolutely. Boneless, skinless chicken thighs are juicier and more forgiving. Just adjust the cooking time slightly as they may take a minute or two longer to cook through than thin breast cutlets.
Nutrition Facts
- Calories per serving: ~340 kcal
- Protein: 28 g
- Carbs: 12 g
- Fat: 18 g
Conclusion
This One-Pan Lemon Butter Chicken recipe is simple, flavorful, and perfect for anyone looking to get dinner on the table quickly without sacrificing taste. It strikes the perfect balance between zesty and savory. Give it a try tonight and let us know how it turned out in the comments below!
