Change it up with this Chicken Breast in Lemon Butter Sauce for a meal the whole family will love. The chicken is par-fried and then simmered in this bright and citrusy lemon sauce with shallots and garlic for a fantastic flavor that can be served with any side.
Serve alongside Sauteed Rapini with Garlic and Crispy Garlic Parmesan Potatoes to complete the dish!
If you're looking for more ways to spice up chicken breast, try out our Restaurant-Style Chicken Francese, PERFECT Cast Iron Chicken Breast, or Spicy Chicken Saltimbocca. But if you're looking for some chicken thighs, definitely go with a Chicken Spiedini or Lemon Pepper Chicken Thighs.
Jump to:
Why this Dish
This is an Americanized version of a francese or piccata. It's much easier and requires way fewer steps for those who are looking for an easy one-pot recipe. Weeknight meals like this or Italian Chicken Cutlets are great for busy families who still love tasty food!
Chicken breast doesn't have to be boring. Plus the creamy lemon sauce for this recipe can be used with so many other proteins. I guarantee your family will love this one. And if you're looking for something a little more Italian, try out Chicken Rollatini!
Ingredient Notes and Substitutions
Lemon Butter Sauce. Want to substitute the chicken? Take a look at our creamy lemon sauce recipe that has directions without chicken and substitute shrimp, cauliflower, or anything else.
Wine. If you're looking to have no alcohol in this recipe or don't have wine on hand, chicken broth can be substituted for wine in this case.
Chicken. Make sure to slice the chicken thin to get the best results for this recipe. If the chicken is too thick or if they're cut unevenly, some chicken will get overcooked while simmering in the sauce.
*Please see the recipe card below for more information on the ingredients.
Step-by-Step Directions
This recipe is so easy to make and it's quick. It can definitely be a weeknight meal for the family paired with some rice and broccoli!
Step 1: Take your thinly sliced chicken breast and beat with a meat tenderizer. Season chicken with salt and pepper.
Step 2: Combine the flour and garlic. Dredge the chicken in the flour. The chicken shouldn't be dredged in advance, so do this right before you're ready to fry.
Step 3: In a large saucepan, heat olive oil to medium-high heat. Place chicken in the oil and fry on each side for 2-3 minutes or until golden brown. The chicken will not be cooked through at this point. Remove the chicken and set aside.
Step 4: Clean out the pan. Add 2 tablespoon of olive oil over medium heat. Stir in the shallots and saute for 3-4 minutes. Add the garlic and crushed red pepper. Saute for another 1-2 minutes. Then squeeze in the juice from 1 lemon.
Step 5: Stir the lemon juice around and season the mixture with salt. Add white wine, capers, and some sliced lemon and bring to a simmer for 5 minutes to reduce. Lower the heat and add in the heavy cream while stirring. Bring to a very low simmer then add in the butter.
Step 6: Add the parsley, basil, and pepper. Return the chicken to the pan and cook through until the temperature reaches 165℉. You may have to do this in batches. Remove the chicken and take the sauce off the heat.
Pour the sauce over the chicken and serve. The sauce will thicken as it sits off the heat for a few minutes. If you want more pan sauces with chicken, try Restaurant-Style Chicken Marsala or Restaurant-Style Chicken Scarpariello.
This lemon sauce for chicken breast is out of this world and is no more difficult than any other recipe you'd make for your chicken. Serve it over rice or Lemon Spinach Orzo with Italian Cabbage, asparagus, or our Italian Lacinato Kale Recipe.
You'll want to try some dessert post-dinner like our Chewy White Chocolate Macadamia Nut Cookies or Rainbow Cookie Cake!
Pro-Tips
- When par-frying the chicken, keep the oil hot. You don't have to worry about burning because you're only frying for a moment or two until the outside of the chicken is golden brown.
- The sauce may appear to be thin. Once you simmer it with the chicken for a few minutes it will thicken because of the gelatinous proteins from the chicken.
Recipe FAQs
When I'm working with bright citrusy flavors, I like to go with a sauvignon blanc. It has a bright flavor and it is great for cooking. I'll use Josh, Sea Salt, or Decoy in terms of the brand.
Store in the refrigerator in an airtight container for 3-4 days. Reheat on a pan on the stove. Add a little chicken broth if you want to thin the sauce out slightly.
When you add the heavy cream in, the heat should be lowered down to barely a simmer. Pour in slowly as you're stirring the sauce. Then slowly bring the sauce back to a simmer and add in the butter.
Video Recipe
More Delicious Chicken Recipes
Please leave a comment and star rating below in the recipe card! I love to hear what you think of our recipes. Feel free to tag us on Instagram @vindelgiudice.
📖 Recipe
Chicken Breast in Lemon Butter Sauce
Equipment
- 1 large saucepan
Ingredients
Chicken
- 3 chicken breasts, sliced thin
- ½ cup flour
- salt and pepper
- ¼-1/2 cup olive oil or more
Lemon Sauce
- 2 tablespoon olive oil
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 teaspoon crushed red pepper
- 2 lemons
- 1 cup white wine
- 1 tablespoon capers
- ½ cup heavy cream
- 3 tablespoon butter
- 2 tablespoon fresh chopped parsley
- 2 tablespoon basil, julienned
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup flour
- 2 teaspoon garlic powder
Instructions
- Take your thinly sliced chicken breast and beat with a meat tenderizer. Season chicken with salt and pepper, then dredge in flour mixed with garlic powder.
- In a large saucepan, heat olive oil to medium-high heat. Place chicken in the oil and fry on each side for 2-3 minutes or until golden brown. The chicken will not be cooked through at this point. Remove the chicken and set aside.
- Clean out the pan. Add 2 tablespoon of olive oil over medium heat. Stir in the shallots and saute for 3-4 minutes. Add the garlic and crushed red pepper. Saute for another 1-2 minutes. Then squeeze in the juice from 1 lemon.
- Stir the lemon juice around and season the mixture with salt. Add white wine, capers, and some sliced lemon and bring to a simmer for 5 minutes to reduce. Lower the heat and add in the heavy cream while stirring. Bring to a very low simmer then add in the butter.
- Add the parsley, basil, and pepper. Return the chicken to the pan and cook through until the temperature reaches 165℉. Remove the chicken and take the sauce off the heat. Pour the sauce over the chicken and serve.
Notes
- When par-frying the chicken, keep the oil hot. You don't have to worry about burning because you're only frying for a moment or two until the outside of the chicken is golden brown.
- The sauce may appear to be thin. Once you simmer it with the chicken for a few minutes it will thicken because of the gelatinous proteins from the chicken.
Vinny
I grew up with my mom making this recipe for us. It's a family favorite and it's easy to make! Enjoy!