Amazing 1-Pan Chicken with Lemon Butter Sauce

If you are looking for a weeknight hero that tastes like you spent hours on it, look no further than this Chicken with Lemon Butter Sauce. I’m Anna, and I’m absolutely obsessed with simple, flavorful chicken recipes that make everyday cooking joyful and genuinely easy. We busy home cooks don’t have time for complicated steps, right? This recipe proves you can get that bright, zesty flavor with just one pan and about 30 minutes total. Trust me, once you taste this silky sauce coating juicy chicken, it’s going straight into your regular rotation. It’s bright, it’s satisfying, and it’s surprisingly quick!

Assembling Your Chicken with Lemon Butter Sauce Ingredients

Getting ready for this amazing Chicken with Lemon Butter Sauce is so straightforward because everything happens in one skillet! We need four nice, plump boneless skinless chicken breasts—aim for about six ounces each so they cook evenly. The flavor starts simple: just salt, pepper, and a little garlic powder rubbed right into the meat. Don’t skip the light dusting of flour; that’s what helps everything brown up nicely and gives our sauce that perfect body later on. Seriously, don’t skip that flour step!

The magic, as always, is in the sauce components. We need real butter—none of that margarine nonsense—and a good splash of olive oil for searing. For the aromatics, three cloves of garlic, minced very fine, will give us that beautiful fragrance when we start building the sauce base. The liquids are key: one cup of low-sodium chicken broth and the juice of one large lemon. Always use fresh lemon juice; you want about three tablespoons total, plus a teaspoon of zest to really wake up the flavor profile. Finally, a little Dijon mustard for tang, and fresh parsley chopped up for that beautiful green finish.

Chicken Preparation Basics

Take your four chicken breasts and pat them bone dry with paper towels; this is crucial for a good sear! Once they are totally dry, season them generously on both sides with one teaspoon of salt, half a teaspoon of pepper, and half a teaspoon of garlic powder. After seasoning, dust them lightly all over with two tablespoons of flour. Shake off any excess flour so you don’t end up with clumps in your final sauce.

Components for the Bright Lemon Butter Sauce

For the sauce, make sure your aromatics are ready—mince those three cloves of garlic until they are almost paste-like. Measure out your liquids carefully: one cup of low-sodium chicken broth is the base. For the lemon, juice one large lemon, ensuring you have about three tablespoons of juice, and don’t forget to zest about a teaspoon of that bright yellow peel! The Dijon mustard is important for balancing the richness of the butter, and we’ll finish everything with two tablespoons of chopped fresh parsley.

Step-by-Step Guide to Perfect Chicken with Lemon Butter Sauce

Now for the fun part! We are going to make this incredible Chicken with Lemon Butter Sauce totally in one pan, which means fewer dishes and more flavor concentration. Follow these steps closely, especially around the searing and simmering times, and you’ll have a restaurant-quality meal ready in under 30 minutes. It moves fast, so have your parsley chopped and your lemon zested before you turn on the heat!

Searing the Chicken for Flavor

First things first, make sure those four chicken breasts are patted completely dry. Moisture is the enemy of a good sear! Once dry, season them with your salt, pepper, and garlic powder mix, and then lightly dredge them in the flour, shaking off any extra. Next, grab a large skillet—cast iron is my favorite here—and heat two tablespoons of olive oil over medium heat. You want the oil shimmering slightly before the chicken goes in. Place the chicken breasts carefully into the hot oil, making sure not to overcrowd the pan; work in batches if you have to. Sear them for about five to six minutes per side. We are looking for a gorgeous, deep golden-brown crust. The most important thing here is to check the internal temperature with your thermometer; it absolutely must reach 165\u00b0F (74\u00b0C) before you pull them out. Transfer the cooked chicken to a clean plate and tent it loosely with foil to keep it warm while we tackle the sauce.

Building the Silky Lemon Butter Sauce in One Pan

Keep that same skillet on the stove, but drop the heat down to medium-low—we don’t want to burn our garlic! Add your three tablespoons of unsalted butter to the pan drippings. Once it melts, toss in the three cloves of minced garlic. Sauté that for only about 30 seconds until you can really smell it—be careful not to let it brown, or it gets bitter! Now, pour in the one cup of chicken broth and the three tablespoons of fresh lemon juice. This is the fun part: take a wooden spoon and scrape up all those lovely browned bits sticking to the bottom of the pan. That’s pure flavor, and we call that deglazing! Stir in your teaspoon of lemon zest and the teaspoon of Dijon mustard. Let this mixture simmer gently for about three to four minutes. You’ll notice it starts to look a little glossy and coats the back of your spoon—that means it’s thickening up nicely.

Finalizing Your Chicken with Lemon Butter Sauce

The grand finale! Take the warm chicken breasts—and any juices they released onto the plate—and nestle them right back into that fragrant lemon butter sauce. Turn the heat down to low and let everything simmer together for just one minute. This minute lets the chicken warm through again and soak up all that bright sauce. Use a spoon to generously baste the sauce right over the top of the chicken breasts to make sure they are completely coated. Before serving immediately, sprinkle that two tablespoons of chopped fresh parsley all over everything for color and a fresh herbal lift. Dinner is served!

Tips for Success with Chicken with Lemon Butter Sauce

This Chicken with Lemon Butter Sauce is incredibly forgiving, but a couple of little cooking habits will take it from good to absolutely unforgettable. Please don’t rush the searing stage; that golden crust on the chicken is where so much flavor comes from. Also, remember that the sauce thickens as it cools, so keep that in mind when you think it looks a little runny right off the stove. Don’t panic!

Temperature Control and Timing

When you start searing, medium heat is your best friend. If it’s too high, the flour coating will burn before the chicken cooks through. Always, always use a meat thermometer when checking your chicken. It needs to hit 165\u00b0F (74\u00b0C) internally. If you pull it out too early, it’s not safe, and if you leave it in too long, it gets dry, even with the sauce coming later!

Achieving Sauce Consistency

If your sauce seems too thin after that initial 3 to 4-minute simmer, just let it go for another minute or two on low heat. It will reduce slightly. If you accidentally let it get too thick, don’t worry! Just whisk in a splash—maybe a tablespoon—of extra chicken broth or even a tiny squeeze more of lemon juice. That small addition will loosen it right up without watering down the flavor too much.

Equipment Needed for This Chicken with Lemon Butter Sauce Recipe

Since this Chicken with Lemon Butter Sauce is a true one-pan wonder, you don’t need a mountain of gadgets! You absolutely must have a large, heavy-bottomed skillet—cast iron is perfect—that can hold all four chicken breasts comfortably for searing. You’ll also need your trusty meat thermometer; I cannot stress this enough for food safety and perfect chicken texture. Grab a small bowl for your flour mixture, a whisk, and a couple of spoons for stirring and basting. That’s it! Simple tools for maximum flavor payoff.

Serving Suggestions for Your Meal

This bright, zesty chicken is just begging for something simple to soak up all that incredible lemon butter sauce. Because the main dish is so flavorful, you want sides that are quick and let the sauce shine. My absolute favorite pairing is creamy mashed potatoes; they are like a sponge for that liquid gold! If you want something green, steamed asparagus tossed lightly with a little salt and pepper is perfect.

Another great option is quick-cooking pasta, like angel hair or linguine, tossed with a little olive oil. You can serve the chicken right on top of the pasta, letting the sauce cascade over everything. For something slightly lighter, a simple side of fluffy white rice or even some quick-sautéed green beans works beautifully. Remember, the goal is easy, so keep your sides straightforward so you can enjoy eating! If you are looking for more simple, flavorful chicken ideas, check out my delicious one-pan dinner options.

Storage and Reheating Instructions

Even though this Chicken with Lemon Butter Sauce is so good you’ll want to eat it all right away, leftovers are fantastic! Storing them properly keeps the chicken juicy and the sauce silky for a quick lunch later in the week. It’s important to let the chicken cool down slightly before you put it away, but don’t leave it out at room temperature for too long—food safety first, always!

Storing Leftover Chicken with Lemon Butter Sauce

Once the chicken and sauce have cooled down a bit, transfer everything into a clean, airtight container. Make sure you scoop up all that delicious sauce along with the chicken pieces. Stored correctly in the refrigerator, this meal stays safe and tasty for about three to four days. I usually stack the chicken neatly and pour the sauce over the top before sealing the lid tight.

Reheating Gently

The key to reheating this is low and slow so you don’t dry out the chicken breast. I strongly recommend reheating this on the stovetop. Place the chicken and sauce in a small skillet over low heat. Add just a tiny splash—maybe a teaspoon—of water or chicken broth to help reintroduce moisture into the sauce as it warms. Heat it slowly, stirring gently, until it’s warmed through. If you must use the microwave, use short 30-second bursts and stir in between each interval.

Storage Method	Duration	Reheating Tip
Airtight Container (Fridge)	3-4 Days	Low heat on stovetop with a splash of broth.

Frequently Asked Questions About This Recipe

I get so many questions about tweaking this recipe, which is totally normal when you’re trying to make something your own! This Chicken with Lemon Butter Sauce is flexible, but a few adjustments are better than others. Here are the things I hear most often, and my quick answers to help you out!

Can I use chicken thighs instead of breasts?

Oh yes, you absolutely can use boneless, skinless chicken thighs! They are actually more forgiving because they have a bit more fat, so they stay super juicy. If you do swap them in, you’ll need to add a couple of extra minutes to the searing time. Since thighs are naturally a little thicker than the 6-ounce breasts we used, check that internal temperature until they hit that safe 165\u00b0F, but be prepared for it to take maybe 7 or 8 minutes per side.

How can I make the sauce thicker without flour?

If you want to skip the flour dusting on the chicken entirely, you can thicken the sauce at the end. My favorite trick for a naturally thicker sauce is to use a cornstarch slurry. Mix one teaspoon of cornstarch with two teaspoons of cold water—just enough to make a smooth paste—and whisk that into the simmering sauce in Step 5. It thickens up almost immediately, giving you that silky texture without the flour! For more tips on juicy chicken, see my guide on juicy baked chicken breasts.

Is this an easy chicken recipe for beginners?

Yes, yes, and a thousand times yes! This is truly an easy chicken recipe. Because we are using the one-pan method, you don’t have to worry about juggling multiple pots and pans, which is often the hardest part for new cooks. The timing is forgiving, and the ingredients are simple pantry staples. If you can sear meat and simmer liquid, you can master this recipe! You can find more easy chicken inspiration on my easy chicken salad page.

Sharing Your Chicken with Lemon Butter Sauce Experience

I truly hope this simple, bright Chicken with Lemon Butter Sauce makes its way onto your dinner table soon! Let me know how it turned out for you. Drop a comment below and tell me what you served alongside it. Happy cooking, friends! You can also see more great recipe ideas on my Pinterest page.

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