Sautéed Chicken Breast with Lemon Sauce

This recipe for Sautéed Chicken Breast with Lemon Butter Sauce is incredibly simple and can be prepared in just 30 minutes! Quick and easy, the zesty garlic and lemon butter sauce is THE BEST. Perfect for busy dinner nights.

Why you'll love lemon chicken with lemon butter sauce:

• Simple dinner: Whether you're beginner or experienced cook, easy-to-follow instructions make recipe perfect for a busy weeknight.
• Incredible flavor: Chicken breasts are breaded and pan fried until crispy and golden texture. Mouthwatering lemon butter wine sauce enhances the flavor of the chicken.
• Great leftovers: Any leftover chicken could be kept in the butter sauce and reheats nicely. Or simply slice up the chicken and add it on top of a salad.

We tend to eat chicken a couple of times a week. The kids have always loved chicken baked with a slightly sweet sauce. Sometimes they want nonna's chicken. This is one of nonna's (AKA as my mom) recipes, and it is a keeper! The lemon butter sauce adds incredible flavor to the dish! You'll want some crusty bread on hand to dip right into it, trust me!

This recipe is incredibly simple to prepare, yet so flavorful! It's one of those effortless weeknight meals that you'll cherish forever because remarkably, even the fussiest of eaters tend to enjoy it! The most time-consuming part of the recipe is cooking`the chicken all the way through. The sauce comes together in minutes!

All you need to do is select a couple of uncomplicated side dishes to accompany it, and voila, you have a complete meal. This is total chicken comfort food and a recipe I grew up eating. If you're tired of the dinner battles with your children, this recipe truly could be game-changer. You'll want to save this as your new favorite chicken recipe!

What ingredients are needed to cook the lemon chicken?

• Chicken breasts: Main protein source for the Lemon Chicken dish.
• Olive oil: Used for sautéing the chicken. I always use extra-virgin olive oil.
• Eggs: Used as a part of the egg mixture to coat the chicken.
• Sea salt: Enhances the overall taste of the dish. Use kosher salt if that's what you have on hand.
• Freshly ground black pepper: Adds a subtle kick of spiciness. Omit, if you prefer.
• All-purpose flour: Used to coat the chicken before frying, creating a crispy exterior.

How to bread boneless skinless chicken breasts:

Full printable recipe is below, but this is the summary.

Gather all the ingredients: The recipe has some steps, so make sure to get all your ingredients together for frying chicken and making the sauce.

1. Slice chicken breasts: With a sharp knife, cut chicken breasts lengthwise in half.Beat the cutlets to even thickness with a meat tenderizer.

2. Egg wash: Whisk together eggs, salt, pepper, and a little bit of water.

3. Breading: In a separate bowl, add the flour.

4. Dredge: Press chicken breasts, one by one, in the flour, shaking off excess.

5. Coat: Carefully coat both sides of breaded chicken in egg wash. Shake off excess.

6. Dredge again: Place chicken breast back in flour mixture and coat both sides, shaking off excess. Repeat with remaining chicken breasts.

7. Pan fry Chicken. Add oil to a hot skillet, and when oil is shimmering, add breaded chicken and cook 4-5 minutes per side, until golden brown and the internal temperature reads 165˚F with an Instant Read Thermometer.

8. Set aside cooked chicken: On a paper towel lined baking sheet or casserole, place cooked chicken pieces.

Ingredients needed for the lemon butter sauce:

Check recipe card below for exact quantities, but here is a summary.

• Unsalted butter: Forms the base of the flavorful Lemon Butter Sauce.
• Garlic cloves: Infuses the sauce with a rich and aromatic taste.
• Chicken broth: Adds depth and richness to the sauce.
• Freshly squeezed lemon juice: Provides a tangy and refreshing flavor.
• Italian Parsley (optional garnish): Adds freshness and visual appeal to the dish.
• Sliced lemon (optional garnish): Enhances the presentation and provides a hint of citrus flavor.

How to make easy lemon butter sauce:

Really simple 5-minute lemon butter sauce is just delicious. Fresh lemon juice, butter, and garlic make a tangy and creamy sauce. The flavors combined together are great!

For an even faster dinner, if you don't mind using two pans, prep this EASY sauce in a small saucepan or skillet as you cook the chicken. When chicken is ready, pour the sauce over cooked chicken. Other option is to cook chicken, remove from the skillet, add sauce ingredients to the hot skillet. Make the lemon butter sauce, and when it's nicely simmering, add back the chicken.

Here are the easy steps:

1. Add the butter and the olive oil. As soon as the butter melts , add the garlic

2. Saute' garlic until it's just fragrant.

3. Stir in the lemon juice, chicken broth, salt, and pepper. Cook the sauce over medium-high heat for 5 minutes, or until it's simmering. The sauce will thicken a little bit, but it's not meant to be a thick sauce.

How to Make Lemon Chicken Recipe with Lemon Butter Sauce:

Find the detailed full instructions listed in the recipe card below. Here is a short summary .

1. Bring sauce to simmer: As soon as the sauce is simmering and thickening, add the chicken breasts to the sauce.
2. Simmer a few minutes: Let the chicken simmer in the sauce, making sure to carefully flip and coat the other side of the chicken.

3. Plate it up: Once it's heated through, plate up and sprinkle on some of the chopped parsley. Buon Appetito!

Expert tips for Easy Lemon Chicken

• If you choose to use whole chicken breasts, the meat will be quite thick so you’ll need to finish the dish off in the oven to make sure that the chicken is cooked through and safe to eat.
• For a tangier flavor, add a touch of lemon zest to the flour mixture.
• To ensure juicy and tender chicken, let the cooked chicken rest for a few minutes before adding the sauce.
• If desired, you can add a splash of white wine to the sauce for a delightful twist.
• Serve the Lemon Chicken with your favorite side dishes like roasted vegetables or mashed potatoes for a complete meal.

Variations and Substitutions for Chicken Limone

• Instead of lemon chicken, try using orange or lime to infuse a different citrus flavor.
• Substitute chicken breasts with boneless chicken thighs for a richer and juicier texture.
• For a gluten-free option, replace all-purpose flour with almond flour or gluten-free flour blend.
• Experiment with different herbs and spices like thyme, rosemary, or paprika to add additional layers of flavor.
• If you prefer a lighter sauce, reduce the amount of butter and replace it with olive oil.
• For a vegetarian version, substitute chicken with tofu or tempeh and use vegetable broth instead of chicken broth.

What to serve it with

• This EASY chicken recipe is ready in 30 minutes. My favorite way to serve Lemon Chicken is with a side of pasta. It's a heavenly combination. You could make this easy garlic and oil pasta, it's delicious! Or just double the chicken's lemon butter sauce and cook up some pasta to go with it.
• You can also serve it over rice, mashed potatoes, or with a gorgeous crusty no-knead Italian bread.
• To stay low-carb, serve with cauliflower rice, zucchini or butternut squash or noodles.

How to store lemon chicken?

Store any leftovers in airtight container in the refrigerator for up to 3 days. I don't recommend freezing it once it's cooked up.

More Chicken Recipes to Try:

• Sheet Pan Chicken Cacciatore - A really easy way to make one of my favorite Italian chicken recipes.
• Air Fryer Chicken Tenders - If you have an air fryer, you have to try this recipe!
• Balsamic Fig Glazed Chicken - The combination of figs and balsamic vinegar is delightful!
• Slow Cooker Whole Chicken Soup - When it's soup season, you need to try this recipe!

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5 from 6 votes

Easy Lemon Chicken Recipe (Chicken Limone)

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Dinner

Cuisine: American, Italian-American

Keyword: chicken, lemon chicken

Servings: 4

Calories: 764kcal

Author: Lora

Equipment

• 1 baking sheet
• 1 12-inch skillet
• mixing bowls

Ingredients

• 1 ½ pounds boneless skinless chicken breasts 4 small or two large sliced horizontally to create 4
• ½ teaspoon salt plus more for seasoning
• ½ teaspoon freshly ground black pepper plus more for seasoning
• 2 eggs
• 1 cup all-purpose flour may need more while you're dredging chicken
• ½ cup olive oil I used extra-virgin olive oil
• 3 Tablespoons unsalted butter
• For the sauce:
• 4 Tablespoons unsalted butter
• 4 cloves garlic minced
• ½ lemon juiced
• ½ lemon sliced
• ½ cup low sodium chicken broth use homemade if you have some on hand
• 2 to 4 Tablespoons freshly minced Italian parsley use amount to your taste

Instructions

• Cook the chicken:
• Prepare ingredients: With a sharp knife, cut chicken breasts lengthwise in half. Beat the cutlets to even thickness with a meat tenderizer. Season both sides of chicken with salt and pepper (if you like). In a shallow bowl or flat-bottomed dish, whisk the eggs and a little bit of water together until well blended to make the egg wash. Prepare a separate dish with flour. Line a baking sheet or large casserole with parchment paper.
• Bread chicken: Coat the chicken in a thin layer of flour, ensuring to remove any excess. Dip it into the egg batter, allowing any extra batter to drip back into the bowl. Dredge the chicken in flour once more, shaking off any remaining excess. I press down on the chicken with my clean fingers to pat the flour in place all over the surface of the chicken. Be sure to wash your fingers after you touch the chicken and continue cooking. Place each piece of chicken on a plate until all are prepared.
• Fry chicken: Heat a large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, hot, but not smoking, carefully place the chicken into the pan. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 4-5 minutes. Using tongs, flip and cook, covered, until cooked through, reaching an internal temperature of 165 degrees F, an additional 8 minutes. Reduce the heat if chicken browns too quickly.
• Once cooked: transfer the chicken to a plate lined with paper towels and loosely cover it with foil to keep it warm.
• Make the sauce:
• Blot excess oil: With paper towels, carefully remove any excess oil from the skillet, leaving only a thin layer, along with any bits that may have stuck to the pan. When you blot out the excess oil, make sure you're not touching oil with your fingers, as you could burn your fingers.
• Lower heat: Finally, reduce the heat to medium-low. Use a spatula or wooden spoon to scrape and loosen any thing stuck on bottom of the pan. With the pan on medium-low, add butter and garlic. As soon as the garlic has cooked until it is fragrant, add lemon juice and stir.
• Reduce sauce: Cook a few minutes while it reduces. Add in the chicken broth, and lemon slices, and stir. Turn the heat back to medium-high. Stir to combine and cook a couple minutes more until it slightly thickens and reduces a little, for about 5 minutes. Keep in mind, this sauce is on the thinner side and does not get very thick. Use a spoon to taste the sauce and if you like, adjust flavor to your liking with a little bit more lemon juice, salt, and some pepper.
• Simmer chicken in sauce: Lower heat back to medium-low. Carefully place the cooked chicken in the skillet letting it simmer gently in the sauce, turning it over halfway, about 4 minutes. Spoon sauce to coat the other side and once it's heated through, it's ready to serve.
• Serve chicken: Place chicken on a large serving plate or plate it up. Garnish with finely chopped parsley and generously drizzle the sauce over each portion before serving. Enjoy!

Nutrition Disclaimer

Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

Notes

• Chicken: You could make chicken tenderloins or even chicken legs or thighs. 
• Sauce: The sauce does not thicken a lot, it is on the thinner side. Adjust to your flavoring. If you like it more tart, add some more freshly squeezed lemon juice. Check salt, and adjust to your taste. 
• Serve: The chicken pairs nicely with a side of steamed rice, pasta, or low-carb cauliflower rice. It even goes great with a nice and big salad. 

 

Regarding nutritional info: Some oil is blotted off and this total nutritional info approximately calculated even the sauce being consumed.

Nutrition

Calories: 764kcal | Carbohydrates: 25g | Protein: 43g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 244mg | Sodium: 275mg | Potassium: 731mg | Fiber: 1g | Sugar: 1g | Vitamin A: 783IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 3mg

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