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Lemon Butter Chicken

Easy Lemon Butter Chicken (One-Pan 30 Minute Dinner)

This Easy Lemon Butter Chicken is a quick, budget-friendly one-pan dinner that’s ready in just 30 minutes. Juicy golden chicken breasts are simmered in a rich garlic butter and lemon sauce for a bright, flavour-packed meal the whole family will love. Perfect for busy weeknights, this simple recipe uses everyday ingredients to deliver restaurant-style flavour at home for around $3 per serve.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Cuisine: Australian, Mediterranean
Calories: 395
Ingredients Method Notes

Ingredients
  

  • 600 g Chicken Breast (4 Small)
  • 1/4 Cup Plain Flour
  • 4 Cloves Garlic
  • 1 Cup Chicken Stock
  • 2 Lemons, Medium
  • 2 Tbsp Fresh Parsley, Chopped
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1-2 Tbsp Capers (Optional)

Method
 

  1. Prepare the chicken -If needed, lightly pound the chicken breasts so they are an even thickness. Season both sides with salt and black pepper, then lightly coat in plain flour, shaking off any excess.
  2. Sear the chicken - Heat a large frying pan over medium heat and melt the butter. Add the chicken breasts and cook for 4–5 minutes per side, or until golden brown. Remove from the pan and set aside.
  3. Build the sauce - In the same pan, add the minced garlic and cook for about 30 seconds until fragrant (don’t let it brown). Pour in the chicken stock, lemon juice, and lemon zest, scraping up any browned bits from the base of the pan.
  4. Add capers (optional)Stir in the capers and let the sauce simmer gently for 2–3 minutes so the flavours combine.
  5. Finish cooking the chicken - Return the chicken to the pan, reduce heat to low, and simmer for 5–7 minutes, or until the chicken is cooked through and the sauce has slightly reduced.
  6. Garnish and serve - Spoon the lemon butter sauce over the chicken. Top with fresh parsley and thin lemon slices for garnish. Serve immediately with rice, pasta, or crusty bread to soak up the sauce.

Notes

  • Chicken choice: Chicken breasts work best for a lean, quick-cooking option, but chicken thighs can be used for extra juiciness and a more budget-friendly swap.
  • Even cooking tip: Pounding the chicken to an even thickness helps it cook evenly and prevents dry edges.
  • Capers (optional): Capers add a salty, briny pop that balances the richness of the butter and brightness of the lemon. Add them while the sauce simmers so they soften slightly and infuse the sauce.
  • Lemon flavour: Fresh lemon juice is best for a bright, clean flavour. Bottled lemon juice can be used in a pinch but will taste slightly less fresh.
  • Sauce consistency: If the sauce reduces too much, add a splash of chicken stock or water to loosen it. If it’s too thin, let it simmer a few extra minutes uncovered.
  • Avoid burning: Keep the heat at medium when cooking the garlic and butter to prevent bitterness.
  • Serving idea: This dish is perfect with rice, mashed potatoes, pasta, or crusty bread to soak up the sauce.
  • Make it extra fancy: Add a splash of cream at the end for a richer, restaurant-style lemon cream sauce variation.