Lemon Butter Chicken

Name: Lemon Butter Chicken
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1.5 lbs chicken breast (2 large breasts, sliced into 4 cutlets); 1/4 tsp dried thyme; 1/4 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp paprika; 1 tsp salt; 1/4 tsp black pepper; 1-2 tsp oil (to coat chicken before seasoning); 1/2 cup flour; 2 eggs, beaten; 1/2 cup plain breadcrumbs; 1/4 tsp dried thyme; 1/4 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1-2 tbsp neutral oil (for frying); 2 tbsp butter (for frying); 5 tbsp butter; 4 garlic cloves, minced; Juice of 1 to 1.5 lemons (about 3-4 tbsp); 1.5 cups low-sodium chicken broth; 2 tsp Dijon mustard; 1/2 cup heavy cream; Salt + pepper to taste; Optional: lemon zest + chopped parsley

8 steps

Prep:20minCook:20min

A flavorful chicken dish with a crispy breading and a zesty lemon butter sauce, perfect for a cozy weeknight dinner.

Updated at: Sun, 17 Aug 2025 00:20:06 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories669.1 kcal (33%)

Total Fat46.9 g (67%)

Carbs26.6 g (10%)

Sugars2.3 g (3%)

Protein35.5 g (71%)

Sodium1196.9 mg (60%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season the Chicken: Coat cutlets lightly with oil. Season both sides with thyme, oregano, garlic powder, paprika, salt, and pepper.

Step 2

For the Breading: Prepare 3 bowls. Place flour in the first, beaten eggs in the second, and mix breadcrumbs with thyme, oregano, garlic powder, salt, and pepper in the third.

Step 3

Dredge each chicken cutlet in flour, then dip in egg, and coat with breadcrumb mixture.

Step 4

In a large skillet, heat neutral oil and butter over medium heat. Fry chicken cutlets until golden and cooked through, about 4 minutes per side. Remove and set aside.

Step 5

For the Lemon Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Step 6

Stir in lemon juice, chicken broth, and Dijon mustard, bringing the sauce to a simmer.

Step 7

Reduce heat to low, stir in heavy cream, and simmer until the sauce thickens slightly. Season with salt and pepper.

Step 8

Return chicken to the skillet to coat in sauce. Garnish with lemon zest and chopped parsley, if desired.