Lemon Chicken with White Wine Butter Sauce

Angela
Jun 29, 2025
3 min read

Updated: 7 days ago

Some nights I want dinner to feel a little special... but I don't want to spend an hour in the kitchen.

This Lemon Garlic Butter Chicken is one of those recipes I come back to again and again. It uses simple ingredients I usually have on hand, comes together in one skillet, and is ready in about 30 minutes.

The bright lemon, garlic, butter, and fresh herbs create a light, flavorful sauce that's perfect spooned over the chicken. We love serving it with mashed potatoes, roasted vegetables, or a piece of crusty bread to soak up every last drop.

It's simple enough for a busy weeknight, but it feels like a meal you'd order at your favorite restaurant. Those are always my favorite kinds of recipes.

Why You'll Love This Recipe

Ready in about 30 minutes
Made in one skillet
Bright, fresh lemon flavor
Simple ingredients you probably already have
Perfect for busy weeknights
Delicious with potatoes, pasta, rice, or vegetables

Finished lemon chicken served with Sauvignon Blanc

What You'll Need

Large skillet
Tongs
Cutting board
Sharp knife
Measuring spoons
Meat mallet (optional)

Ingredients

2–3 boneless, skinless chicken breasts
1 lemon, halved or sliced
3 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons butter, divided
⅓ cup chicken broth
1 teaspoon thyme
1 teaspoon rosemary (fresh or dried)
Kosher salt
Freshly cracked black pepper

How to Make Lemon Garlic Butter Chicken

1. Prepare the chicken.

If needed, lightly pound the chicken so it cooks evenly.

Season both sides with salt, pepper, thyme, and rosemary.

2. Char the lemon.

Heat the olive oil in a large skillet over medium-high heat.

Place the lemon halves or slices cut-side down and cook for 2–3 minutes until lightly caramelized.

Remove and set aside.

3. Sear the chicken.

Add the chicken to the skillet.

Cook for 3–4 minutes per side until golden brown.

4. Build the sauce.

Reduce the heat to medium.

Add:

2 tablespoons butter
Minced garlic

Cook for about 1 minute, spooning the garlic butter over the chicken.

5. Finish cooking.

Pour in the chicken broth.

Squeeze the charred lemon into the skillet and add a few lemon slices if you'd like.

Simmer for 3–5 minutes, or until the chicken reaches an internal temperature of 165°F.

6. Finish with butter.

Stir in the remaining 2 tablespoons of butter until melted.

Spoon the lemon butter sauce over the chicken before serving.

Make It Your Own

Add fresh spinach during the last few minutes of cooking.
Sprinkle with freshly grated Parmesan before serving.
Use boneless, skinless chicken thighs instead of chicken breasts.
Add sliced mushrooms to the skillet.
Finish with fresh parsley for a pop of color.

Storage & Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently in a skillet over low heat or in the microwave with a splash of chicken broth to keep the sauce from drying out.

Frequently Asked Questions

Can I use chicken thighs?

Absolutely! Boneless, skinless chicken thighs are a great substitute and stay incredibly juicy.

Can I use bottled lemon juice?

Fresh lemon gives the best flavor, but bottled lemon juice works in a pinch.

Can I make this ahead of time?

Yes! It reheats well and makes a great lunch or easy dinner the next day.

Complete the Meal

Looking for the perfect sides? Try serving this Lemon Garlic Butter Chicken with these favorites from The Schmidt Table.

A Few Final Thoughts

This is one of those recipes that proves dinner doesn't have to be complicated to be delicious.

With just a handful of simple ingredients, you get juicy chicken, a buttery lemon sauce, and a meal that feels fresh, comforting, and perfect for any night of the week.

It's one I make often because it's easy, dependable, and everyone enjoys it. I hope it becomes one of those recipes you find yourself coming back to, too.

Thanks for stopping by The Schmidt Table. I hope this recipe finds its way to your table soon.