Imagine a plate of tender chicken smothered in a luscious, velvety sauce infused with the perfect balance of zesty lemon and rich, creamy butter. This dish tantalizes your taste buds with every bite, delivering a burst of flavor that’s both refreshing and indulgent.
This recipe is a crowd-pleaser for every occasion. It’s versatile enough to pair with a variety of sides and simple enough for a weekday dinner while still being elegant enough to wow guests at a dinner party.
You don’t need advanced cooking skills to recreate this restaurant-quality dish at home. With easy-to-follow steps and readily available ingredients, you’ll have a gourmet meal on your table in no time.
Why This Recipe Works
Flavor Balance: The dish shines with its balance of flavors. The tanginess of the lemon cuts through the richness of the butter and cream, creating a sauce that is both light and indulgent.
Versatility: Creamy Lemon Butter Chicken is the perfect main course for any meal. Pair it with fluffy rice, al dente pasta, creamy mashed potatoes, or warm crusty bread to soak up every bit of the flavorful sauce.
Quick and Simple: With minimal prep and a quick cook time of under 30 minutes, this recipe is ideal for busy weeknights or when you want an impressive meal without hours in the kitchen.
Ingredients Breakdown
Main Ingredients:
- Chicken: Choose boneless, skinless chicken breasts for lean protein or chicken thighs for a juicier option.
- Heavy Cream: Adds richness and creates the silky texture of the sauce.
- Butter: Enhances the creaminess and gives the dish its luxurious mouthfeel.
- Garlic: Infuses the sauce with a warm, aromatic flavor.
- Lemon: Provides a bright, tangy kick that balances the richness of the cream and butter.
- Herbs: Fresh parsley or thyme adds a touch of freshness and elevates the dish’s presentation.
Substitutions and Variations:
- Use coconut cream for a dairy-free version with a subtle tropical twist.
- Swap chicken breasts for boneless chicken thighs for extra flavor and tenderness.
- Add a pinch of red pepper flakes for a hint of heat, or stir in grated Parmesan for extra depth.
Step-by-Step Instructions
Preparation
- Remove the chicken from the refrigerator 20 minutes before cooking to bring it to room temperature, ensuring even cooking.
- Pat the chicken dry with paper towels and season both sides with salt and pepper.
- Lightly dust the chicken with flour to create a golden crust while searing.
- Chop fresh parsley, zest the lemon, and measure all ingredients to streamline the cooking process.
Cooking
- Sear the Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Remove and set aside.
- Prepare the Sauce Base: Lower the heat and melt butter in the same skillet. Add minced garlic and sauté for 30 seconds until fragrant.
- Deglaze the Pan: Pour in chicken broth, scraping the browned bits off the skillet’s bottom to deepen the sauce’s flavor.
- Create the Creamy Sauce: Stir in heavy cream, lemon juice, and lemon zest. Whisk gently until smooth.
- Combine and Simmer: Return the chicken to the skillet, ensuring it’s coated in the sauce. Simmer for 10-12 minutes until the chicken is cooked through and the sauce thickens.
- Finish and Garnish: Sprinkle fresh parsley over the dish and serve hot.
Pro Tips
- Use room-temperature chicken for more even cooking and better browning.
- Deglaze the skillet with chicken broth or a splash of white wine for a richer sauce.
- Avoid boiling the sauce after adding cream to prevent curdling.
Serving Suggestions
Pairing Ideas
- Starch Sides: Serve with creamy garlic mashed potatoes, buttered noodles, or fluffy white rice to soak up the sauce.
- Vegetables: Complement the dish with roasted asparagus, steamed green beans, or a simple garden salad.
- Bread: Offer a side of crusty bread or warm dinner rolls for dipping into the creamy sauce.
Plating Tips
- Arrange the chicken neatly on a plate and spoon the sauce generously over the top.
- Garnish with fresh parsley or thin lemon slices for a pop of color.
- Serve in a rustic skillet for a cozy, family-style presentation.
Tips and Tricks
Cooking Tips
- To prevent curdling, use fresh cream and add it off the heat or on low heat while whisking continuously.
- Achieve a perfect golden sear by avoiding overcrowding the skillet and letting the chicken cook undisturbed.
- If the sauce is too thick, thin it out with a splash of chicken broth. If too thin, simmer uncovered to reduce it.
Make-Ahead and Storage
- Make-Ahead: Prepare the sauce up to 2 days in advance and store it separately. Reheat gently and combine with freshly cooked chicken.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stove over low heat, adding a splash of cream or broth to restore the sauce’s consistency.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, you can absolutely use chicken thighs! They are juicier and more forgiving during cooking, making them a great option. Adjust the cooking time slightly as thighs may take a bit longer to reach an internal temperature of 165°F (75°C).
2. How do I prevent the cream from curdling?
To avoid curdling:
- Use fresh heavy cream, as it’s less likely to curdle compared to lighter dairy options.
- Add the cream off the heat or over low heat, whisking continuously.
- Avoid boiling the sauce after adding the cream. Keep it at a gentle simmer instead.
- Gradually incorporate acidic ingredients like lemon juice while stirring to maintain a smooth texture.
3. Can this be made dairy-free?
Yes, you can make a dairy-free version! Substitute heavy cream with full-fat coconut cream for a creamy consistency. Replace butter with a dairy-free alternative, such as vegan margarine or coconut oil. Keep in mind that coconut cream may slightly alter the flavor, adding a hint of sweetness.
4. How do I thicken or thin the sauce if needed?
- To Thicken: Simmer the sauce uncovered for a few extra minutes to reduce it. Alternatively, mix 1 teaspoon of cornstarch with 2 teaspoons of cold water to create a slurry, then whisk it into the sauce and cook until thickened.
- To Thin: Add a splash of chicken broth, water, or cream to achieve your desired consistency.
Creamy Lemon Butter Chicken
Equipment
- 1 large skillet (12-inch)
- 1 pair of tongs
- 1 chef’s knife
- 1 cutting board
- 1 whisk
- 1 measuring cup set
- 1 tablespoon/teaspoon measuring spoon set
Ingredients
- 4 (6-ounce) boneless, skinless chicken breasts (or thighs)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels.
- Season both sides with salt and pepper.
- Lightly dust with flour to create a golden crust during cooking.
Sear the Chicken:
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts and sear for 4-5 minutes on each side until golden brown.
- Remove the chicken and set aside on a plate.
Make the Sauce:
- Lower the heat to medium.
- Add butter to the skillet and melt it.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and scrape the bottom of the pan to deglaze it.
Add Cream and Lemon:
- Stir in the heavy cream, lemon juice, and lemon zest.
- Whisk gently until the sauce is smooth and begins to simmer.
Combine and Simmer:
- Return the chicken to the skillet.
- Simmer the chicken in the sauce for 10-12 minutes until fully cooked and the internal temperature reaches 165°F (75°C).
Garnish and Serve:
- Sprinkle fresh parsley over the dish (optional).
- Serve hot with your favorite sides like pasta, rice, or roasted vegetables.
Notes
- Chicken Options: Boneless, skinless chicken thighs can be used instead of chicken breasts for a juicier result. Adjust the cooking time slightly as thighs may take longer to cook through.
- Cream Substitutions: For a lighter version, use half-and-half instead of heavy cream. For a dairy-free alternative, substitute with coconut cream, but note this will slightly alter the flavor.
- Lemon Intensity: Adjust the amount of lemon juice and zest to suit your taste. Add extra zest for a stronger citrus punch.
- Thickening the Sauce: If the sauce is too thin, simmer it uncovered for a few more minutes to reduce. Alternatively, whisk in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water).
- Make Ahead: You can prepare the sauce ahead of time and reheat it gently before adding freshly cooked chicken.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to maintain the sauce’s consistency.
- Serving Suggestions: Pair this creamy dish with garlic bread, a simple green salad, or steamed vegetables for a complete and balanced meal.
- Avoid Curdling: When adding lemon juice to the sauce, reduce the heat and stir constantly to prevent the cream from curdling.
