Step 1: Prepare the Chicken. Begin by taking your thinly sliced chicken breasts and, if necessary, gently beating them with a meat tenderizer until they are uniformly about 1/4 to 1/2 inch thick. This ensures even cooking and maximizes tenderness. Season both sides of the chicken generously with salt and freshly ground black pepper to build the foundational flavors. In a shallow dish, combine the flour with garlic powder. This seasoned flour will create a light, crisp crust when fried. Dredge each chicken piece thoroughly in this flour mixture, ensuring it’s evenly coated. It’s best to do this just before frying to prevent the coating from becoming gummy.

Step 2: Fry the Chicken to Golden Perfection. Heat ¼ to ½ cup of olive oil (or more, if needed to adequately cover the bottom of your pan) in a large, heavy-bottomed saucepan or skillet over medium-high heat. Once the oil shimmers, carefully place the dredged chicken pieces into the hot oil in a single layer, being careful not to overcrowd the pan. Fry each side for 2-3 minutes, or until a beautiful golden-brown crust forms. At this stage, the chicken will not be cooked through, but rather par-fried to develop flavor and texture. Remove the chicken from the pan and set it aside on a plate, allowing any excess oil to drain.

Step 3: Build the Aromatic Base for the Sauce. Carefully clean out the saucepan, wiping away any leftover browned bits or excess oil to prevent bitterness. Add 2 tablespoons of fresh olive oil to the clean pan and heat it over medium heat. Add the minced shallots and sauté for 3-4 minutes, stirring occasionally, until they become translucent and fragrant. Next, stir in the minced garlic and crushed red pepper flakes. Continue to sauté for another 1-2 minutes until the garlic is fragrant, being careful not to burn it. The red pepper will infuse a subtle warmth into the sauce. Finally, squeeze in the fresh juice from one lemon, allowing its bright acidity to deglaze the pan and lift any remaining flavorful bits from the bottom.

Step 4: Create the Luxurious Lemon Butter Sauce. Stir the lemon juice and aromatics together, then season the mixture with salt to taste. Pour in the white wine (or chicken broth, if substituting) and add the capers, along with a few thin slices of fresh lemon. Bring this mixture to a gentle simmer and let it reduce for about 5 minutes, allowing the alcohol to cook off and the flavors to meld and concentrate. Reduce the heat to a very low simmer before slowly whisking in the heavy cream. Continue stirring gently until the sauce is well combined and slightly warmed through. Do not let it boil vigorously after adding cream. Once the cream is incorporated, add the butter, stirring until it melts and thickens the sauce to a luscious consistency.

Step 5: Finish Cooking the Chicken and Serve. To the simmering sauce, add the fresh chopped parsley and julienned basil, along with a dash of black pepper. Gently return the par-fried chicken breasts to the pan, nestling them into the sauce. Allow the chicken to simmer for an additional few minutes, turning occasionally, until it is fully cooked through and reaches an internal temperature of 165°F (74°C). Depending on the size of your pan and the amount of chicken, you may need to cook the chicken in batches to ensure even cooking. Once the chicken is cooked, remove it from the pan and take the sauce off the heat. Pour the exquisite lemon butter sauce generously over the chicken and serve immediately. The sauce will continue to thicken slightly as it rests off the heat, achieving a perfect consistency. For more delightful chicken recipes featuring incredible pan sauces, try our Restaurant-Style Chicken Marsala or the robust Restaurant-Style Chicken Scarpariello.

Step 6: Final Touches and Serving Suggestions. This incredibly flavorful lemon sauce transforms humble chicken breast into a gourmet experience that is no more challenging than any other chicken recipe. It is truly “out of this world” in its simplicity and deliciousness. Serve it over a bed of fluffy white rice, creamy Lemon Spinach Orzo, or alongside fresh pasta to soak up every last drop of the rich sauce. Complement your meal with vibrant vegetable sides such as Italian Cabbage, steamed asparagus, or our hearty Italian Lacinato Kale Recipe for a well-rounded and nutritious plate. Don’t forget a piece of crusty bread to sop up the luscious sauce!

For dishes with bright, citrusy flavors like this Lemon Butter Chicken, I highly recommend using a dry white wine such as Sauvignon Blanc. Its crisp acidity and sometimes herbaceous or fruity notes beautifully complement the lemon without adding unwanted sweetness. Brands like Josh, Sea Salt, or Decoy are excellent, readily available options that I often use in my own cooking. Pinot Grigio or an unoaked Chardonnay would also work well.

To store, allow the chicken and sauce to cool completely before transferring them to an airtight container. Refrigerate for up to 3-4 days. For reheating, gently warm the chicken and sauce in a pan on the stovetop over medium-low heat. If the sauce has thickened too much in the refrigerator, you can add a tablespoon or two of chicken broth or water to thin it out slightly, stirring until it reaches your desired consistency. Avoid high heat, which can cause the sauce to separate or the chicken to dry out.

Preventing heavy cream from curdling is crucial for a smooth sauce. The most important step is to significantly lower the heat to a very gentle simmer, or even take the pan off the heat for a moment, just before adding the cream. Pour the heavy cream in slowly while continuously stirring or whisking the sauce. Once fully incorporated, you can gradually bring the sauce back to a very low simmer and then add the butter to finish.

Absolutely! Chicken thighs are a fantastic alternative, offering richer flavor and often remaining more moist during cooking. Adjust the cooking time accordingly, as thighs may take a bit longer to cook through (typically 5-7 minutes per side when par-frying, and then simmering until they reach an internal temperature of 175°F/80°C). Bone-in, skin-on thighs can also be used; simply adjust frying time to render the skin crispy, and simmer longer until cooked.

Yes, this Lemon Butter Chicken is an excellent candidate for meal prepping. Its flavors tend to meld even further after a day or two in the refrigerator. Just be sure to store it in an airtight container and reheat gently as described above. It pairs perfectly with pre-cooked rice, quinoa, or roasted vegetables, making your weeknight dinners even easier.

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

• Take your thinly sliced chicken breast and beat with a meat tenderizer for even thickness. Season chicken with salt and pepper, then dredge thoroughly 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 tablespoons of olive oil over medium heat. Stir in the shallots and saute for 3-4 minutes until translucent. Add the garlic and crushed red pepper. Saute for another 1-2 minutes until fragrant. 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 to a very low simmer and add in the heavy cream while stirring. Bring back to a very low simmer then add in the butter, stirring until melted.
• Add the parsley, basil, and pepper. Return the chicken to the pan and cook through until the internal temperature reaches 165℉. Remove the chicken and take the sauce off the heat. Pour the sauce over the chicken and serve immediately.

1. 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. 
2. 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.