Carrie’s Experimental Kitchen

Chicken with Lemon Butter Sauce


Chicken with Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce. Perfect for weeknight dinners or large get togethers.

Chicken in a Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce.

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How many of you are over 40? Well if you’re not there yet, let me tell you that once you pass that milestone the brain goes. I don’t know where it goes, but information is cycled in and out on a daily basis and you only get to keep what’s happening in the near future in the forefront.

That is until you wake up in the middle of the night remembering something that was funneled in at one point and you forgot all about it. Now, these can be REALLY important things or things that in the grand scheme of things aren’t as important but they matter nonetheless.

Which brings me to today’s post. About 2 weeks ago, I woke up and remembered that my Aunt Renee had asked me if I had a Chicken with Lemon Butter Sauce recipe.

Lemon Chicken

At the time, all I had was a Chicken Francaise recipe (which is in the cookbook), but she said that wasn’t it as it wasn’t battered in egg. So I told her I’d make it soon and gone it went into the abyss!

It’s generally hard for me to make something that I haven’t tasted before myself, but this one seemed easy enough. Well, at least I hope it’s the same thing she was thinking of.

[click_to_tweet tweet=”Chicken with Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce. Perfect for weeknight dinners or large get togethers. #chicken #lemon” quote=”Chicken with Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce. Perfect for weeknight dinners or large get togethers.”]

So I made this Chicken with Lemon Butter Sauce in honor of my aunt and I hope she likes it. Since she lives in Michigan and I’m in New Jersey, it’s not like I can have her try it out with me there.

I know we all loved it and I paired it with white rice and steamed spinach, because isn’t rice that much better when you have a sauce to put on top of it?

Chicken in a Lemon Butter Sauce

Now if only I could remember what that abbreviation means on a date in my calendar!

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3.83 from 47 votes
Chicken with Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce. Perfect for weeknight dinners or large get togethers.
Chicken in a Lemon Butter Sauce
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Chicken in a Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce.
Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
For the Chicken in a Lemon Butter Sauce
For the Lemon Butter Sauce
  • 2 tbsp . Butter
  • 1 Clove Garlic, minced
  • 3 tbsp . All-Purpose Flour
  • 2 c . Low-Sodium/Fat Free Chicken Broth
  • 1 Lemon, zest and juice
  • 1 tbsp . Chives
  • 1 tsp . Fresh Thyme
  • Kosher Salt and Black Pepper, to taste
For the Chicken
  1. Slice chicken horizontally into three or four thinner pieces, then pound flat using a meat mallet.
  2. Dredge the chicken into the flour until all pieces have been coated.
  3. Heat oil and butter in a large non-stick saute pan, then add the chicken. Allow to brown and cook through on each side; approximately 3-5 minutes per side depending on their thickness. Once done, place in an oven safe dish until all of the pieces have been cooked.

  4. Top with the sauce, then bake in a 350 degree oven for 15-20 minutes. Serves 6 (approximately 12-14 pieces of chicken)
For the Lemon Butter Sauce
  1. Melt butter in a medium saucepan and add the garlic. Saute for 1 minute, then whisk in the flour forming a roux.
  2. Gradually add in the chicken broth, whisking as your pouring so as not to form lumps.
  3. Next, add in the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.
Recipe Notes

*Nutritional Information per Piece of Chicken: Calories 130, Carbs 4.8g, Fat 7.4g, Protein 10.7g, Fiber .6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.


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Chicken in a Lemon Butter Sauce: Boneless chicken breasts sautéed; then topped with a lemon butter sauce.

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Related Recipes

Chicken Francaise

Chicken Francaise

Lemon Chicken Ricotta Pizza

Lemon Chicken Ricotta Pizza

Chicken Costoletta

Chicken Costoletta {The Cheesecake Factory Copycat}

 (Update: My aunt tried the recipe and said it was spot on. In fact, she has made this recipe over and over again since its first posting.)


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  1. Anita at Hungry Couple
    February 20, 2013 at 1:38 pm - Reply

    I have to try this one. It really looks delicious!

    • Carrie's Experimental Kitchen
      February 20, 2013 at 9:07 pm - Reply

      Thanks Anita, it was! 🙂

  2. Michael Ann
    February 20, 2013 at 2:58 pm - Reply

    With all the recipes that float down my screen on Face Book, this one caught my eye! Looks great!

    • Carrie's Experimental Kitchen
      February 20, 2013 at 9:07 pm - Reply

      I’m so glad Michael Ann!

  3. John
    February 20, 2013 at 7:31 pm - Reply

    Hi I’m John from It is a site in which users vote recipes
    from 1 to 10.

    There is a ranking of the best recipes and a profile with your recipes ordered. Each recipe has a link to the blog that belongs recipe. This way you will get traffic to your blog

    It’s easy, fast and fun. The best Photo recipes will be stay here

    I invite you to enter add your blog and upload a recipe with a nice photo.

    We would love that you participate with some recipe like this.Look Amazing!


    • Carrie's Experimental Kitchen
      February 20, 2013 at 9:07 pm - Reply

      Thank you.

  4. Kirsten Madaus
    February 20, 2013 at 10:28 pm - Reply

    I know what you mean about the ‘over 40’ thing. Good thing I take photos so I know what’s going on.
    I made a creamy lemony sauce last night, but to go over linguini and roasted asparagus. Should have used more flour–because I’m here to tell ya that whisking in more flour *after* you’ve been cooking the sauce for a while just leads to lumps. Ah well, it tasted good.

    Thanks to you and your Aunt Renee!

    • Carrie's Experimental Kitchen
      February 21, 2013 at 12:15 pm - Reply

      Oh that sounds wonderful Kirsten, my husband would love it with the asparagus. And yes, it will lead to lumps after the fact. Next time, use a mixture of cornstarch and cold water if it still needs to be thicker and you won’t get the lumps. 🙂

  5. Kyle-Carpet Cleaning Fargo ND
    February 20, 2013 at 11:56 pm - Reply

    This dish is delicious!

    • Carrie's Experimental Kitchen
      February 21, 2013 at 12:15 pm - Reply

      Thanks for stopping by Kyle!

  6. The Red Apron
    February 21, 2013 at 2:29 pm - Reply

    Well, let me try to make this and tell your Aunt she is invited to my house for dinner. Where here in Michigan is she? 🙂
    This looks delicious Carrie.
    And I do agree about being 40+ let me tell you sometimes I look for things and I can’t find it anywhere,
    You know why?
    Because I was actually holding it!!!

    • Carrie's Experimental Kitchen
      February 22, 2013 at 7:44 pm - Reply

      Thank you and she’s in Rochester Hills. I’m sure she’d love that! LOL And I’ve done that a few times myself as I’m yelling at the kids thinking they took it! 🙂

  7. Barbara Giacometti
    December 7, 2013 at 1:51 am - Reply

    We do a very similar thing with chicken, only adding capers to the finished dish. This looks beautiful and I love anything where lemon is involved.
    Sunday at the Giacometti’s

  8. Adam
    June 24, 2014 at 6:49 am - Reply

    I have made this a few times now…rarely do I comment on recipes (even the really good ones), but this recipe is fabulous! Super simple, a person doesn’t need to go buy a tons of ingredients as a lot of the items can be found in a typical kitchen, and it is amazingly delicious. Thanks for food blogging for the benefit of the rest of us ;).

      June 24, 2014 at 7:28 am - Reply

      Adam, I am truly grateful and honored that you loved the recipe so much that you came back to share your feedback with me. I love sharing my love of food with all of you and it’s just nice to know that people like you appreciate it. I’m a lot like you, if I see a recipe and it has a list a mile long with ingredients I tend to shy away (or tweak it to make it a little simpler). In my opinion, preparing a meal should be fun, not cumbersome. Thanks again! 🙂

  9. Betty
    April 15, 2015 at 6:31 pm - Reply

    Wow!! Made this tonight for dinner, and it was delish!! I love lemon chicken, but most recipes are too lemony or too thick or too something. Carrie, this was perfect! Thanks so much for sharing and taking time out of your day to write a blog. I appreciate you!

    PS — why do people leave comments like, “I have to try this”? Try it and then comment. I want to hear from people who tried a recipe, not from people who “think it looks good.” Okay. I’m off my soap box. Just had to vent a little!!

      April 16, 2015 at 7:34 am - Reply

      Thank you so much for stopping back to let me know Betty. I’m so glad you liked this recipe and I love your outlook on commenting! The way I look at it is at least they’re acknowledging they’re seeing the post and hopefully they will try the recipe for themselves. 🙂

  10. Sylvia Brand
    October 21, 2017 at 3:58 am - Reply

    Hi Carrie,

    I am a cook at home but a very experimental one. I tried this recipe, tasted good but the only issue I have was too much flour, the source became too thick. I will still make this dish again but will reduce the flour to 1.5 tbsp. Nonetheless, thank you very much for sharing.

    Many thanks,


  11. Jeanette
    July 9, 2018 at 5:33 pm - Reply

    This same sauce I make it for Speghetti when I’m being lazy and don’t wanna fix much for myself. I add mushrooms sometimes shrimps or chicken, broccoli or spinach whatever I got it’s amazing and a full meal for me! Tonight I’m using it as souce to go over left over Rotisserie Chicken.

  12. Felicity Lange
    July 22, 2018 at 3:33 am - Reply

    hey are the temps in this recipe in F or C… trying this tomorrow night

  13. Sara
    September 30, 2018 at 11:28 am - Reply

    Amazing! Love it . First time doing it and it is light,lemony and delicious! I made it for me amd my husband so we are only 2 i reduced the chicken broth to 1 cup instead of 2 and 1 1/2 tsp flour instead of 3 and ofc thr amount of chicken is reduced to our liking . Thank you gooddd one

  14. Tamara
    December 19, 2018 at 10:04 pm - Reply

    I make lemon chicken all the time, many different ways. This is my all time favorite recipe!!! So flavorful! I added fresh broccoli and cauliflower to the pan with the chicken, then poured on the sauce and baked. SO GOOD!

  15. debbie
    January 8, 2019 at 2:59 pm - Reply

    Carrie,I having a large party(70 people) and would like to know if this dish can be frozen, and is that with or without the sauce. thanks!

    • Carrie's Experimental Kitchen
      January 8, 2019 at 6:43 pm - Reply

      Hi Debbie, It absolutely can be. Prepare it with the sauce and freeze it before cooking in the oven. Once defrosted, cook as directed.

  16. Rachel
    January 12, 2019 at 8:55 pm - Reply

    Carrie I have a party for 90 people coming up and would like to make this. Can you give me the recipe for 90? Rachel

    • Carrie's Experimental Kitchen
      January 13, 2019 at 7:58 am - Reply

      Hi Rachel, if you go under the recipe card you can adjust the amount under servings (click on the red servings number and slide a few times to get to 90). Since this is such a large jump in servings, I also feel the ingredients might be skewed a bit; especially for the dredging in flour, frying and the sauce portion. So I would use the new suggestions as a guide, but it may be less. You will probably have to work in batches; especially if you’re preparing this in a home kitchen vs. commercial kitchen which has larger pans/burners. If you are preparing this in your home, you also should clean out your frying pan in between a few batches so the chicken doesn’t get the residual burning that can happen when you reuse frying oil. I can suggest that for that many people that you use the 2oz. chicken tenderloins and pound it flat with a meat mallet instead of cutting down a larger chicken breast. This way will give you even portion sizes (it’s also easier to figure out how much chicken you’ll need: 90 people= 90 tenderloins). I hope your party goes well and this helps. Please let me know if I can be of any more assistance.

  17. Kristin
    February 28, 2019 at 1:14 pm - Reply

    I made this dish in a mad rush as my husband and son had limited time before heading out the door. I love that the ingredients aren’t complicated and neither is the technique. Because of it’s simplicity and my haste, I really didn’t have high hopes that I’d be wowed. I ended up having seconds. I never have seconds. And I had the left overs for lunch the next day. I’ll be making this again soon for sure. Thank you for sharing such a tasty, easy recipe.

    • Carrie's Experimental Kitchen
      February 28, 2019 at 2:53 pm - Reply

      Thank you so much for your kind words Kristin! I’m so glad you and your family enjoyed it and it’s one of my favorites as well. I’m a firm believer that dinner should be made with as little ingredients and as simple as possible. Thanks for trying the recipe. 🙂

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