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Creamy Lemon Butter Chicken served as a delectable featured image.

Easy Creamy Lemon Butter Chicken

This recipe delivers a truly creamy, lemony, and buttery chicken dish without the common pitfalls of a greasy or bland result. By understanding the science of emulsion and flavor layering, this method guarantees a perfect balance of tangy citrus and rich indulgence in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter, divided
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup freshly squeezed lemon juice
  • 2 tbsp chopped fresh parsley
  • 1 tbsp grated Parmesan cheese optional

Equipment

  • large skillet
  • shallow dish
  • measuring cups and spoons
  • tongs
  • Whisk (optional)

Method
 

  1. Prepare the Chicken: In a shallow dish, combine the flour, salt, and pepper. Dredge the chicken cubes in the flour mixture, shaking off any excess.
  2. Sear the Chicken: Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken in a single layer (work in batches if necessary to avoid overcrowding) and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  3. Sauté the Garlic: Reduce the heat to medium and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
  4. Create the Sauce: Pour in the chicken broth and lemon juice. Bring to a simmer and scrape up any browned bits from the bottom of the skillet.
  5. Thicken and Creamify: Reduce the heat to low and stir in the heavy cream. Simmer gently for 2-3 minutes, or until the sauce has slightly thickened.
  6. Combine and Finish: Return the chicken to the skillet and toss to coat in the sauce. Stir in the chopped parsley and Parmesan cheese (if using).
  7. Serve: Serve immediately over pasta, rice, or mashed potatoes.

Notes

For best results, use freshly squeezed lemon juice. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C). Store leftovers in an airtight container in the refrigerator for up to 3 days. You can add a pinch of red pepper flakes for a little heat. Serve immediately for the best creamy texture.