Chicken breast dinners / Recipe 1 of 50
Lemon garlic butter chicken
Bright lemon, mellow garlic and a glossy butter sauce make a simple supper feel special.
By Kitchenware UK ·
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A closer look
Why this combination works
The pleasure here is in the contrast: golden chicken, sharp lemon and a buttery sauce that catches every bit of mash. Garlic gives it depth, while parsley keeps the finish fresh. It is a good choice when you want a bright pan sauce without cream.
What you need for lemon garlic butter chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Butter. Butter rounds out sharper flavours and gives the sauce a glossy, rich finish. Keep the heat gentle once it is added so the sauce stays smooth rather than greasy.
- Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Lemon juice. Lemon juice adds acidity that lifts the sauce and balances richness. Measure it first, then taste at the end: the aim is a bright finish rather than a sharply sour sauce.
- Parsley. Parsley adds a fresh, grassy finish that contrasts with the cooked sauce. Stir it in near the end to keep its colour and delicate flavour.
- Lemon slices (optional). These are an optional garnish, giving a fresh-looking finish and an extra squeeze of lemon at the table. The measured juice is what seasons the sauce.
How to make lemon garlic butter chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Lower the heat, melt the butter and stir in the garlic for 30 seconds. Pour in the stock and simmer for 3 minutes, scraping up the browned bits. Stir in the lemon juice.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Finish with the parsley. Rest for 3 minutes off the heat, then serve with mashed potatoes and steamed green beans. Add lemon slices if using.
The recipe
Lemon garlic butter chicken
Serves 4 · Prep 10 min · Cook 25 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 25 g butter
- 3 garlic cloves, finely chopped
- 200 ml low-salt chicken stock
- 2 tbsp lemon juice
- 1 tbsp chopped parsley
- Lemon slices, to serve (optional)
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Lower the heat, melt the butter and stir in the garlic for 30 seconds. Pour in the stock and simmer for 3 minutes, scraping up the browned bits. Stir in the lemon juice.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Finish with the parsley. Rest for 3 minutes off the heat, then serve with mashed potatoes and steamed green beans. Add lemon slices if using.