This Lemon Chicken recipe is an easy restaurant-quality main dish that’s ready in minutes – tender lemon pepper chicken fillets with a creamy lemon butter sauce!
Estimated reading time: 9 minutes
Cooking restaurant-quality meals at home is one of the BEST ways to enjoy delicious food without breaking the bank. We absolutely LOVE this Lemon Chicken recipe as a quick and easy weeknight main dish when we’re craving something delicious. It’s easy to serve with some mashed or roasted potatoes and a quick side salad, and it’s become a staple recipe in our monthly meal plan!
Lemon chicken is a dish that features chicken cooked with lemon zest and juice, white wine, garlic, and lemon pepper seasoning, creating a buttery, tangy, and citrusy sauce. The result is a bright and flavourful dish, perfect for a quick mid week dinner or even meal prepping.
This Lemon Chicken recipe involves pan-searing chicken breasts seasoned with salt and lemon pepper, then cooking them in a sauce made from lemon zest, lemon juice, onion, garlic, white wine, chicken stock, and butter.
There are SO many reasons we make this Lemon Chicken recipe over and over again! Here’s a few:
- It’s EASY to make. There’s nothing like a simple, one-pan chicken recipe with minimal steps and basic ingredients. This Lemon Chicken is all that and more.
- It’s SO flavourful. Talk about a flavour punch – the sauce is SO creamy and tangy thanks to a little trick!
- It’s on the table FAST. In under 30 minutes, you can have this amazing chicken ready to go. Whip up a quick salad and some baked potatoes and you’ve got an easy and delicious dinner.
- It’s great for MEAL PREP. We love doubling this recipe in a big skillet and saving half for another dinner later in the week. The chicken can be sliced, reheated in the sauce and served as leftovers over pasta for a delicious and creamy meal.
- It’s easy to CUSTOMIZE. Want to add more veggies? Throw in some chopped kale or spinach. Like spicy foods? Add in some cayenne pepper. Avoiding dairy? Make it with dairy free butter.
- It calls for SIMPLE ingredients. Using just pantry staples, you can whip up this simple pan-fried chicken with a dreamy sauce.
Here’s a short list of our favourite dishes to serve with this Lemon Chicken recipe!
- Best Mashed Potatoes – These mashed potatoes are perfect for sopping up all that delicious sauce!
- Air Fryer Roasted Potatoes – These crispy potatoes pair perfectly with this creamy dish.
- Caprese Salad – A fresh salad is the perfect starter to pair with this chicken and its creamy sauce.
- Air Fryer Green Beans – This fresh and flavourful green bean recipe is a great side dish!
- Roasted Vegetables – These roasted veggies go with everything and they’re a great accompaniment to this chicken dish.
Want to make the BEST Lemon Chicken ever? Follow our PRO tips and tricks!
This Lemon Chicken recipe makes a delicate, velvety lemon butter sauce that pairs best with boneless chicken breasts (or cutlets), the most delicate cut of chicken.
Slice the chicken breasts so that the pieces have the same thickness throughout. Pat your chicken dry before seasoning and cooking. Heat up your pan well to get even browning on the chicken cutlets.
Use cold butter, and add it in gradually, mixing well with a whisk so that your sauce emulsifies and becomes rich and decadent.
Use fresh herbs for the best flavour, fresh lemon juice and the lemon zest for a tangy punch! The freshness of this Lemon Chicken is out of this world and it’s all because of these ingredients.
Here’s a couple issues you might encounter with this Lemon Pepper Chicken and how to fix or prevent them!
For the moistest Lemon Chicken, make sure you use an Instant Read Thermometer (affiliate link) to check the internal temperature of the chicken. Once the cutlets reach 165 degrees Fahrenheit (74 degrees Celsius) remove them to a plate and let them rest.
For a balanced flavours, make sure you don’t use too much lemon juice and as you zest the lemons, you only use the yellow part. The white part of the lemon peel is bitter and you don’t want it in your sauce.
Here’s what you’ll need to make this delicious Lemon Chicken recipe (affiliate links)
- Large knife and a Cutting Board
- Large skillet
- Tongs
- Instant Read Thermometer
- Microplane Zester
- Whisk
Here’s what you’ll need to make this deliciously easy Lemon Pepper Chicken recipe (affiliate links)
FOR THE CHICKEN:
- 3 chicken breasts or 6 chicken cutlets
- 1 teaspoon kosher salt
- 1 teaspoon lemon pepper seasoning or a mix of black pepper, garlic powder, onion powder
- 1 tablespoon olive oil or vegetable oil
FOR THE SAUCE:
- 1 tablespoon olive oil
- 1 small onion
- 3 cloves garlic
- 3 lemons (zest of 3 and juice of 1)
- 3 springs of fresh thyme or use dried thyme
- 1/2 cup white wine
- 1/2 cup chicken stock or chicken broth
- 4 tablespoons butter
Want to try something new? Here’s a list of some new and interesting ways to switch up the basic Lemon Chicken recipe!
- Dairy-Free – Substitute butter with dairy free butter.
- Greens – Add some leaves of spinach, kale, or even some chopped asparagus during the final minutes of simmering, allowing them to wilt a little bit in the sauce.
- Mediterranean – Add chopped olives or capers and some extra herbs like basil and oregano for a tangy Mediterranean flavour.
- Low Carb – This recipe is naturally low carb, so you’ll only need to pick an appropriate side. Serve it over cauliflower rice or our favourite Low Carb Cauliflower Mash.
- Pesto – Stir a few tablespoons of basil pesto into the sauce as it thickens to infuse the dish with a fresh, herby flavour.
- Tarragon – Finely chop some fresh tarragon leaves and add them in the sauce before you add the chicken back in.
Time needed: 20 minutes
Here are the steps to follow to make this Lemon Pepper Chicken recipe.
- Prepare the chicken breasts.
Pat the chicken breasts dry with a paper towel and remove any loose bits of fat. Slice the breasts in half. If using chicken cutlets, you don’t need to slice them. Season well with lemon pepper and salt on all sides.
- Prepare your pan.
Heat up your skillet over medium heat and add the olive oil when the pan is hot.
- Brown the chicken.
When the olive oil is hot, add the chicken cutlets and brown them on both sides. When they’ve almost reached 165 degrees Fahrenheit (74 degrees Celsius), remove them to a plate and set to the side.
- Make the sauce.
In the same pan, add the other tablespoon of olive oil and heat up. Add the finely diced onion, minced garlic and the zest of 3 lemons and sauté until onions start to soften. Add the wine and the juice of 1 lemon and let the wine cook off. Add the chicken stock. Let it cook on medium heat for 5 minutes, to have your sauce reduce a little bit. Over medium-low heat, add the butter 1 tablespoon at a time, mixing it with a whisk to emulsify your sauce.
- Add the chicken into the pan again.
Add the chicken back in with all the juices from the plate and turn the heat off.
- Serve.
Garnish with some lemon slices and some finely chopped fresh parsley. Serve over rice, mashed potatoes, or even pasta.
What cut of chicken is best for lemon chicken?
Boneless, skinless chicken breasts are commonly used, as they go well with this delicate sauce. Chicken thighs or bone-in pieces can also be used, but the cook time will be longer.
How do I keep the chicken from drying out?
Avoid overcooking by using a meat thermometer to ensure it reaches the safe internal temperature of 74°C (165°F).
Can I make lemon chicken without wine?
Yes, you can substitute the wine with more chicken stock or a bit of lemon juice and water.
Is lemon chicken gluten free?
Yes, as long as you use gluten-free chicken stock.
How do I store leftover lemon chicken?
Store it in an airtight container in the refrigerator for up to 3 days.
How do I reheat lemon chicken?
Reheat gently, covered, on the stove or in the microwave to avoid drying out the chicken.
Is lemon chicken healthy?
Yes! Depending on what you serve with it, this is a healthy recipe that is worth adding into your family’s dinner rotation.
We hope you love this Lemon Pepper Chicken recipe as much as we do! Let us know in the comments below, what’s your favourite easy chicken recipe for busy weeknights? We’d love to know!
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More Chicken Breast Recipes We Love!
- 5 Spice Oven Baked Chicken Breasts
- Marry Me Chicken
- One Pan Chicken with White Wine Mushroom Sauce
- Grilled Chicken
- Easy One Pan French Onion Stuffed Chicken
- Chicken Breasts with Stuffing
- Chicken and Broccoli Stir Fry
- Air Fryer Chicken Breasts
- Keto Lasagna Stuffed Chicken
- Air Fryer Chicken Fajitas
- Low Carb Chicken Shawarma Bowls
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Lemon Chicken
Recipe: Equipment
Recipe: Ingredients
For the chicken:
- 3 chicken breasts or 6 chicken cutlets
- 1 teaspoon salt
- 1 teaspoon lemon pepper seasoning or a mix of black pepper, garlic powder, onion powder
- 1 tablespoon olive oil
For the sauce:
- 1 tablespoon olive oil
- 1 small onion
- 3 cloves garlic
- zest of 3 lemons and juice of 1 lemon
- 3 sprigs of fresh thyme or 1/2 teaspoon dried thyme
- 1/2 cup white wine
- 1/2 cup chicken stock or chicken broth
- 4 tablespoons butter
To serve
- lemon slices
- finely chopped fresh parsley
Recipe: Instructions
- Pat the chicken breasts dry with a paper towel and remove any loose fat bits. Slice the breasts in half. If using chicken cutlets, you don't need to slice them.
- Season well with lemon pepper and salt on all sides.
- Heat up your skillet over medium heat and add the olive oil when the pan is hot.
- When the olive oil is hot, add the chicken cutlets and brown them on both sides. When they've almost reached 165 degrees Fahrenheit (74 degrees Celsius), remove them to a plate and set to the side.
- In the same pan, add the other tablespoon of olive oil. Add the finely diced onion, minced garlic, thyme and the zest of 3 lemons and sauté until onions start to soften.
- Add the wine and the juice of 1 lemon and let the wine cook off. Add the chicken stock. Let it cook on medium heat for 5 minutes, to have your sauce reduce a little bit.
- Over medium-low heat, add the butter 1 tablespoon at a time, mixing it with a whisk to emulsify your sauce.
- Add the chicken back in with all the juices from the plate and turn the heat off.
- Garnish with some lemon slices and some finely chopped fresh parsley. Serve over rice, mashed potatoes, or even pasta.
Recipe: Notes
Storage Instructions
This chicken keeps well in an airtight container for up to 3 days. This chicken can be frozen for up to 3 months if protected well from freezer burn.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
The recipe is great except the ingredients mention thyme but the recipe never says when to add it.
Thanks for catching our mistake! We’ve updated the recipe card to include the addition of the thyme, along with the lemon juice, garlic and onions. We hope you like this dish!
Hi. I can’t get onion powder or lemon pepper in this enlightened country of mine. How do I season this lovely looking dish?
You can just use salt, pepper, garlic powder, lemon juice and lemon zest. Hope this helps ☺️