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Creamy Lemon Butter Chicken Skillet

creamy lemon butter chicken skillet - featured image
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This creamy lemon butter chicken skillet is a quick, one-pan dinner featuring juicy chicken in a silky, tangy lemon butter sauce. It’s easy enough for busy weeknights but impressive enough for guests, with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (or thighs)
  • Salt and black pepper, to taste
  • 1/4 cup all-purpose flour (use gluten-free if needed)
  • 3 tbsp unsalted butter, divided
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter sauce)
  • 3 tbsp fresh lemon juice (from 1 large lemon)
  • Zest from 1 lemon
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • Optional: Red pepper flakes, to taste
  • Optional: 1 tbsp capers
  • Optional: 2 handfuls fresh spinach

Instructions

  1. Pat chicken breasts dry and cut each in half horizontally for thinner cutlets. Season both sides with salt and black pepper.
  2. Add flour to a shallow dish. Lightly dredge each chicken piece in flour, shaking off excess.
  3. Heat 2 tbsp butter and olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook 3-4 minutes per side, until golden and cooked through (165°F). Transfer to a plate and tent with foil.
  4. Reduce heat to medium. Add remaining 1 tbsp butter to skillet. Stir in minced garlic and sauté for about 30 seconds until fragrant.
  5. Pour in chicken broth, scraping up browned bits. Simmer for 2 minutes to reduce slightly.
  6. Lower heat to medium-low. Stir in heavy cream, lemon juice, and lemon zest. Whisk to combine and simmer 2-3 minutes until sauce thickens slightly.
  7. Stir in Parmesan cheese. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed. Add red pepper flakes if desired.
  8. Return chicken to skillet, spooning sauce over the top. Simmer 2-3 minutes until heated through. Add spinach now if using, and let wilt.
  9. Garnish with chopped parsley and extra lemon zest. Serve hot over rice, pasta, or with crusty bread.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or skip dredging. For dairy-free, use vegan butter and coconut milk, and omit Parmesan. Chicken thighs can be substituted for breasts. Add spinach, capers, or red pepper flakes for variation. Sauce thickens as it cools; thin with broth or cream if needed. Leftovers keep well for 3 days in the fridge.

Nutrition

Keywords: lemon butter chicken, creamy chicken skillet, one pan dinner, easy chicken recipe, weeknight dinner, skillet chicken, lemon chicken, comfort food

Find it online: https://pokirecipes.com/creamy-lemon-butter-chicken-skillet-recipe-easy-one-pan-dinner/