Oh, who doesn’t love a plate piled high with tender, juicy chicken? We all crave that kind of dreamy dinner, right? Well, get ready, because I’m going to share my absolute favorite recipe for a Lemon Butter Chicken That Melts In Mouth, and trust me, it’s like a little bit of restaurant magic right in your own kitchen. It’s one of those dishes that feels so elegant but is surprisingly simple to whip up. I actually stumbled upon this gem completely by accident one night – the kitchen filled with this incredible aroma, and suddenly I had created pure comfort food. It’s become my secret weapon for turning any ordinary weeknight into something special. My name is Layla Foster, and I’m all about making delicious, approachable recipes that just make life a little bit sweeter.
Why You’ll Love This Lemon Butter Chicken That Melts In Mouth
Seriously, this Lemon Butter Chicken That Melts In Mouth is a total game-changer for weeknights! It’s so darn easy and comes together in about 30 minutes, which is amazing when you’re tired. The chicken turns out unbelievably tender, like it just melts away. Plus, the flavor? Oh my gosh, that bright lemon with the rich butter is pure heaven. It’s the perfect recipe for a family dinner that tastes super fancy but is genuinely simple to make. You’ll feel like you’re eating at a fancy restaurant, but you’re just in your own kitchen!
Gather Your Ingredients for Lemon Butter Chicken
Alright, let’s get these delicious bits and pieces ready! You’ll need four thin-cut chicken breasts, about half an inch thick and around 1 ¼ to 1 ⅓ pound total. Make sure you grab some salt and pepper – we’ll use those to season generously. For that luscious sauce, we’ll need 3 tablespoons of butter, and it’s important to divide it, so keep that in mind. We’ll chop up one small onion, or half of a big one. Then, for thickening, just a tablespoon of all-purpose flour. You’ll also want a cup of chicken broth, and the star of the show – one whole fresh lemon, for both its zest and its juice. If you want an extra-rich sauce, you can have about 2 tablespoons of heavy cream on hand, but it’s totally optional! For a pretty garnish, some thinly-sliced lemon and fresh herbs look lovely, but again, that’s your call.
Essential Equipment for Perfect Lemon Butter Chicken
You won’t need much for this amazing Lemon Butter Chicken – just a good skillet for searing and cooking the sauce, a plate to rest the chicken, and some foil to keep it warm. That’s really it! Easy peasy, right?
How to Prepare Lemon Butter Chicken That Melts In Mouth
Let’s get this delicious Lemon Butter Chicken That Melts In Mouth going! First things first, grab a skillet and get it over medium heat. We’re going to add 2 tablespoons of butter – just imagine that lovely sizzle! Keep the rest of the butter handy for later, okay? This whole process is part of what makes everyday cooking so much better, like we explore over at Yummro’s approach to flavorful nutrition.
Searing the Chicken to Perfection
Now, take those chicken breasts and give them a really good sprinkle of salt and pepper on both sides. Once the butter in the pan is all foamy and happy, swirl it around so it coats the bottom nicely. Carefully lay your seasoned chicken in there. Let it cook for about 3 to 4 minutes on each side. You’re looking for that beautiful golden brown color and for the chicken to reach an internal temperature of 165 degrees F. If the butter starts browning too fast, just turn the heat down a little. Once it’s cooked through, move those gorgeous chicken pieces to a plate and cover them loosely with foil. This keeps them warm and juicy while we make the sauce!
Building the Flavorful Lemon Butter Sauce
Don’t clean that pan! We’re going right into it. Toss in your chopped onion and let it get nice and soft for about 3 minutes. While it’s cooking, stir it around and scrape up any yummy brown bits stuck to the bottom of the pan – that’s where all the flavor is! Now, sprinkle your tablespoon of flour right over the onions and cook it for about 30 seconds, stirring it all together. You don’t want to see any dry white flour anymore. Next, pour in your cup of chicken broth. Stir it up and let it simmer for about three minutes, stirring often. It’ll start to thicken into a lovely sauce. Turn off the heat. Now, take that last tablespoon of butter, cut it into little chunks, and stir it into the sauce until it’s all melty and gorgeous. Don’t forget to stir in the lemon zest and about half of the lemon juice. Give it a taste! Does it need more lemon? A little more salt or pepper? Make it just how you like it.
Finishing Touches and Serving
If you decided to go for that extra creamy sauce, stir in the heavy cream right now. Then, bring your cooked chicken and any juices from the plate back into the skillet. Gently turn the chicken pieces so they’re coated in that amazing lemon butter sauce. You can add some thinly-sliced lemon and fresh herbs on top for a pretty garnish if you like. Serve it up immediately – it’s best when it’s hot and fresh!
Tips for the Best Lemon Butter Chicken
Listen, to get that *truly* melt-in-your-mouth chicken, a few little things make a big difference. First off, make sure your chicken breasts are a consistent thickness – about half an inch is perfect. If they’re super thick in one spot and thin in another, they won’t cook evenly, and that’s no fun! Also, resist the urge to crowd the pan when you’re searing. If you put too many pieces in at once, they’ll steam instead of sear, and you won’t get that beautiful golden crust. Cook in batches if you have to! For the sauce, if it seems a little thin after you add the broth, just let it simmer a touch longer, stirring, until it coats the back of a spoon nicely. It’s all about those little tricks that elevate your cooking, just like we love to explore over at Yummro’s vibrant recipes.
Ingredient Notes and Substitutions
When it comes to ingredients, a few things really shine here. For the butter, feel free to use either salted or unsalted – just adjust your salt seasoning accordingly. If you don’t have chicken broth, vegetable broth works in a pinch! And if you’re wondering about the heavy cream, it’s totally optional, but oh-so-lovely for a richer sauce. If you’re out of it, don’t sweat it; the sauce is still amazing without it. This recipe is super forgiving, which is why I love it!
Serving Suggestions for Lemon Butter Chicken
This lemony, buttery chicken is just begging for some delicious companions! I love serving it over fluffy rice to soak up all that gorgeous sauce, or with some crusty bread for dipping. Steamed asparagus or a simple green salad are also perfect to add a fresh touch. For easy weeknights, some roasted potatoes would be fantastic too! You can find more inspiration for delicious pairings over on Yummro’s healthy cooking.
Frequently Asked Questions about Lemon Butter Chicken
Got questions? I’ve got answers! This Lemon Butter Chicken is pretty forgiving, but here are a few things people often ask:
Can I use chicken thighs instead of breasts?
Oh, absolutely! Chicken thighs are fantastic here. They tend to stay even juicier, and you’ll just need to cook them a few minutes longer until they’re done. They’re wonderful for family dinners!
How can I make the sauce thicker?
If you want a super-thick sauce, just let it simmer a bit longer after you add the broth before you finish it off. Another trick is to mix a teaspoon of cornstarch with a tablespoon of cold water and stir that into the simmering sauce until it thickens up. Easy!
Is this recipe good for meal prep?
Yep, this Lemon Butter Chicken is surprisingly great for meal prep! Once cooled, store it in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. It’s a perfect way to have an easy, delicious meal ready to go!
Nutritional Information
Just a heads-up, the nutritional info below is an estimate for one serving of this delicious Lemon Butter Chicken, and it can totally change depending on the exact ingredients and brands you use. It’s a treat, so enjoy every bite!
- Calories: ~450-550
- Fat: ~25-35g
- Protein: ~35-45g
- Carbohydrates: ~10-15g
Share Your Lemon Butter Chicken Creations!
Okay, now you’ve made this incredible Lemon Butter Chicken, and I’d LOVE to hear all about it! Did it become a family favorite? Did you try any fun variations? Please leave a comment below and let me know how it turned out! And if you snap any photos, tag me on social media – I can’t wait to see your masterpieces. If you have any questions or want to share feedback, feel free to reach out through our contact page!
Lemon Butter Chicken That Melts In Mouth
Ingredients
Equipment
Method
- Heat 2 tablespoons butter in a skillet over medium heat, reserving the remaining 1 tablespoon butter for later.
- Generously salt and pepper both sides of the chicken breasts. When the butter is foaming, swirl the pan to evenly coat it in the butter. Add the chicken breasts and cook about 3 – 4 minutes on each side, or, until the internal temperature of the chicken reaches 165 degrees F. If necessary, turn down the heat if the butter is browning too quickly. When the chicken is cooked, remove the pieces to a plate and cover loosely with foil.
- Add the chopped onion to the hot pan and sauté for around 3 minutes, stirring occasionally, or until the onion begins to soften. Scrape up any brown bits from the bottom of the pan while the onion cooks.
- Sprinkle the flour over of the onion. Stir the onions and flour for about 30 seconds, or until the flour has combined with the butter and onions and there are no visible white bits of flour remaining.
- Pour in the chicken broth and stir to combine. Bring the liquid to a simmer and cook for about three minutes, stirring frequently. The sauce should thicken in this time; if it has not, cook for an additional minute or until the sauce is thickened.
- Turn off the heat. Cut or break the remaining 1 tablespoon butter into small chunks and stir into the sauce until melted. Stir in the lemon zest and half the lemon juice. Taste the sauce and add more lemon juice, salt and/or pepper if desired.
- If using, stir in the 2 tablespoons heavy cream.
- Add the chicken breasts and any juice that accumulated back into the pan. Rotate the chicken breasts into the sauce to coat. Garnish with thinly-sliced lemon and fresh herbs (optional). Serve immediately.
Notes
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Layla Foster is an experienced food writer with a passion for crafting recipes that are vibrant, reliable, and deeply satisfying. With a strong background in home-cooking education and flavor development, Layla has built a trusted voice in the food space—empowering readers to cook with confidence, curiosity, and joy. Today, she proudly shares her work on yummro.com, where she develops flavorful, approachable recipes designed for everyday kitchens and real-world mealtime routines.
Layla’s culinary career began in local community kitchens and event catering, where she learned how to create dishes that were not only delicious, but also adaptable, scalable, and crowd-pleasing. Those early experiences revealed her natural talent for recipe creation and her love of teaching others. Determined to expand her impact, she transitioned into digital food media, producing step-by-step recipes, cooking guides, and inspired meal ideas for a growing online audience. Her approachable teaching style quickly gained attention, allowing her to turn her passion into a full-time career.
Over the years, Layla has collaborated with food startups, cooking instructors, and kitchenware brands to develop recipes and culinary content used by thousands of home cooks. Her recipes have been shared widely across cooking communities and featured in digital roundups for their clarity, balanced flavors, and consistent success. Layla is especially known for her ability to take classic favorites and give them a fresh, modern twist—while still keeping them simple, comforting, and achievable for busy home cooks.
