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My Lemon Butter Chicken recipe is an instant family favorite! Homemade lemon butter sauce is creamy and rich – perfect for pairing with crispy chicken tenders. This dish is beyond flavorful and an easy weeknight dinner to make in under 30 minutes using a few simple ingredients!
Jump to:
- Lemon Butter Chicken Recipe
- Lemon Garlic Butter Chicken Ingredients
- Lemon Butter Sauce for Chicken
- Butter Lemon Chicken Recipe
- Lemon Butter Chicken FAQs
- How to Remove Chicken Tendons
- Lemon Chicken Recipe Temperature
- Low Sodium Instructions
- Side Dishes for Chicken
- Easy Chicken Dinner Recipes
- 📌 Pin it for later!
- 📋 Recipe
- 💬 Reviews
Lemon Butter Chicken Recipe
My family is obsessed with this lemon butter chicken recipe. After making it one time, they asked me for it all of the time! Everything about this chicken recipe stands out. It’s flavorful, uses just a few simple ingredients, and cooks up so quickly.
This recipe has been such a hit with my family, I would recommend it to anyone. Try it, and I know you’ll love it! Paired with my very creamy lemon butter sauce, this is one chicken dinner your family will ask you for again and again.
What makes this recipe so delicious is the lemon sauce for chicken I use. It’s so creamy and buttery! I like to top the dish off with parsley and Parmesan cheese, too. You can leave them out, but I recommend giving it a try with both. I think it makes the best lemon chicken recipe!
This is my family’s new favorite recipe. They ask for it every week.
Michelle on Pinterest
Lemon Garlic Butter Chicken Ingredients
- olive oil
- flour
- garlic powder
- salt and pepper to taste
- chicken tenders, remove the tendon
- fresh parsley for garnish
- parmesan cheese to taste optional
Lemon Butter Sauce for Chicken
- Fresh lemons for fresh lemon juice
- butter
- garlic
- white wine or chicken broth
- heavy cream or half-and-half
- salt and pepper
Easy step-by-step ingredients for Lemon Butter Sauce.
Butter Lemon Chicken Recipe
- Layout your chicken tenderloins and hold them steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.
- Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.
- Open the bag and add your chicken tenders (make sure you’ve cut the tendon away). Seal the bag, then shake it again until all chicken tenders are fully coated with the flour mixture.
- Remove chicken from the bag to place on a plate or bowl until ready to use. Heat a skillet over medium-high heat with half of your reserved olive oil. Cook chicken tenders for about 7 to 10 minutes, flipping part of the way through so both sides are golden brown. Do this in two batches so you don’t over-crowd the pan, using your remaining oil for the second batch.
- Once your chicken is cooked, prepare your Creamy Lemon Butter Sauce. Melt butter over medium heat with minced garlic. Cook for 3 minutes, then add lemon juice. Cook another 3 minutes, then add white wine. Stir, and simmer down for 3 minutes, before adding more butter and seasoning. Finally, slowly stir in the heavy cream and mix well.
- Finally, add the chicken to the skillet with the lemon butter sauce. Stir it around in the pan to coat the chicken completely.
- Top with parsley and Parmesan (optional), serve, and enjoy!
Lemon Butter Chicken FAQs
This is a perfect keto lemon chicken recipe for a low-carb meal plan. Simply leave out the flour and pan-fry it in the seasoning only to make it more keto-friendly.
Leave out the flour and use a flour substitute or gluten-free flour to make this recipe for lemon butter chicken gluten-free. You could also leave out the flour entirely, though the lemon chicken tenders will not be as crispy if you do.
How to Remove Chicken Tendons
Chicken tenderloins have a tough white tendon that can easily be removed! You don’t need to remove the entire tendon; in fact, doing this can make the tenderloin fall apart. You just need to remove the tough tab at the end.
- Layout your chicken tenderloins and hold them steady with one hand.
- Cut the white tendon away from the tenderloin using a sharp knife.
- Don’t skip this step! Removing the tendon from your tenderloins makes them much more enjoyable to eat. You can also make creamy lemon butter chicken breast or thighs if you don’t want to use tenderloins, but this is one of the easiest chicken tenderloin recipes!
Lemon Chicken Recipe Temperature
The proper internal temperature for cooked chicken tenders according to the USDA is 165°F.
Depending on the thinness or thickness of your tenders, they take 7-10 minutes to cook, flipping part of the way through.
As a general rule, cook your lemon chicken on one side until the edges become white and opaque, and the tenders begin to shrink. Once golden brown, flip and cook the other side for a few more minutes. Your lemon butter chicken tenders should be done in no time!
For more tips on cooking the best chicken recipes, check out my Chicken Temperature Chart complete with a cooking guide!
Low Sodium Instructions
You can easily make my lemon chicken tenderloins low in sodium by leaving out the salt. Use unsalted butter to make the creamy lemon butter sauce, and don’t top it with Parmesan cheese.
Side Dishes for Chicken
- Green Bean Almondine: The sweet, nutty flavor complements this dish so well.
- Air Fryer Asparagus Fries: Totally irresistible paired with these chicken tenders!
- Garlic Roasted Small Potatoes: These seasoned roasted potatoes are perfect for serving with this butter chicken recipe.
- Creamy Mashed Potatoes: The ultimate comfort food.
- Broccoli Apple Salad: A perfect light side dish for chicken.
- Lemon Butter Rice: Make my easy perfect rice and let it soak up the delicious sauce. Serve chicken over top.
- Creamy Polenta
Family Loved it! ❤️ Going to make it as part of our regulars❣️
Luci on Pinterest
Easy Chicken Dinner Recipes
- Instant Pot Teriyaki Chicken
- Chicken Alfredo Recipe
- Buttermilk Roasted Chicken
- Chicken Cordon Bleu
- Chicken Tetrazzini
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Lemon Butter Chicken
Equipment
Ingredients
- Creamy Lemon Butter Sauce full recipe
- 4 Tbsp. olive oil divided
- ½ cup flour
- 1 tsp. garlic powder
- salt and pepper to taste
- 2 lbs. chicken tenders remove the tendon
- parsley for garnish
- Parmesan cheese to taste optional
See our Cooking Conversions Chart for help converting measurements!
Instructions
- Lay out your chicken tenderloins and hold steady with one hand. Cut the white tendon away from the tenderloin using a sharp knife.2 lbs. chicken tenders
- Pour flour, garlic powder, salt, and pepper into a large zip-lock bag. Seal the bag and shake the seasoning well, until fully mixed.½ cup flour, 1 tsp. garlic powder, salt and pepper to taste
- Open the bag and add your chicken tenders (make sure you’ve cut the tendon away). Seal the bag, then shake it again until all chicken tenders are fully coated.
- Remove chicken from the bag to place on a plate until ready to use. Heat a skillet over medium-high heat with half of your reserved olive oil. Cook chicken tenders for about 7 to 10 minutes, flipping part of the way through so both sides are golden brown. Do this in two batches so you don’t over-crowd the pan, using your remaining oil for the second batch.4 Tbsp. olive oil
- Once your chicken is cooked, prepare your Creamy Lemon Butter Sauce. Melt butter over medium heat with minced garlic. Cook for 3 minutes, then add lemon juice. Cook another 3 minutes, then add white wine. Stir, and simmer down for 3 minutes, before adding more butter and seasoning. Finally, slowly stir in the heavy cream and mix well.Creamy Lemon Butter Sauce
- Finally, add the chicken to the skillet with the lemon butter sauce. Stir it around in the pan to coat the chicken completely. Top with parsley and Parmesan (optional), serve, and enjoy!parsley for garnish, Parmesan cheese to taste
Video
Notes
- Make sure to remove the tendon from your tenderloins! Don’t skip this step.
Gwyn Linster says
We LOVED this! We made 50% more sauce for spooning over pasta. Delicious! Such a wonderful sauce. Our lemons were fat and juicy it was a tad too tart so we added a little more half n half (the size and juiciness of your lemons does matter). I did need to thicken it with a little cornstarch since we like our sauce the consistency of gravy. I only cooked a pound of chicken tenderloins tonight but we planned on cooking another pound of chicken tomorrow and just reheat the leftover sauce. That way the chicken will be fresh. This sauce rocks! Thank you for a wonderful recipe.
Em Beitel says
This is so awesome! Thank you so much, Gwyn. We’re so glad you and your family enjoyed it!