Creamy Lemon Butter Chicken
This Creamy Lemon Butter Chicken is a delightful fusion of tangy lemon, rich butter, and velvety cream sauce, perfectly coating juicy, pan-seared chicken. It’s a quick and satisfying dish that pairs beautifully with rice, pasta, or roasted vegetables for a complete meal.
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.