Lemon Butter Chicken (Easy One-Pan Recipe)

Name: Lemon Butter Chicken (Easy One-Pan Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tbsp High Phenolic Extra Virgin Olive Oil; 4 (about 1.5 lb) boneless skinless chicken breasts, pounded thin; 1/4 cup all-purpose flour, for dredging; 3 garlic cloves, minced; 3/4 cup low-sodium chicken stock; 3 tbsp fresh lemon juice; 1 tsp lemon zest; 3 tbsp unsalted butter, cold; 2 tbsp flat-leaf parsley, chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Tender pan-seared chicken breasts in a bright, silky lemon butter pan sauce, finished with a peppery drizzle of extra virgin olive oil. One skillet, about 30 minutes, and the kind of dinner that tastes like more effort than it takes.

By Olivea Kitchen | Published June 22, 2026

Jump to Recipe

Prep 10 min

Cook 20 min

Total 30 min

Easy

Why We Love This Recipe

We love this lemon butter chicken because it is honest, whole-food cooking: lean chicken breast for protein, fresh lemon for brightness, garlic, and parsley, with a pan sauce you build from scratch rather than a jar. Searing the chicken in olive oil before the lemon and butter go in keeps the dish anchored in the Mediterranean diet pattern, where extra virgin olive oil is the cornerstone fat and a source of monounsaturated fats.

We sear in High Phenolic Extra Virgin Olive Oil, a smooth, balanced oil suited to everyday cooking heat, and finish the plate with a raw thread of Ultra High Phenolic for a fresh, peppery lift. That peppery catch you taste in a fresh high-phenolic oil is its hydroxytyrosol and other polyphenols, the most studied compounds in olive oil. Olivea is developed with Harvard-trained cardiologists, USDA Certified Organic, single-origin from Messinia, Greece, early harvest, cold-pressed within hours, and qNMR-verified by the University of Athens; you can read the bioavailability research or see the evidence on our science page. Polyphenols are highest in a fresh bottle and fade with time and heat, so the raw finishing drizzle is how the most of them reach the plate.

Lemon adds vitamin C, the parsley brings vitamin K and a little iron, and the chicken delivers lean, satisfying protein, so the whole plate stays bright and nourishing without feeling heavy.

View Nutrition Facts

Recipe Success Tips

Pound the breasts to an even thickness.

Lay each breast under plastic and pound to about half an inch so it cooks evenly and stays juicy. Thin, even cutlets sear faster and never leave you with a raw center next to dry edges.

Dry and season before the pan.

Pat the chicken completely dry and season both sides, then give it a light dredge in flour. A dry, floured surface is what gives you that golden, craggy crust the sauce clings to.

Get the skillet properly hot.

Let the High Phenolic Extra Virgin Olive Oil shimmer before the chicken goes in, then leave it alone for three to four minutes. Moving it too early tears the crust and keeps it from browning.

Build the sauce on the fond.

Those browned bits stuck to the pan are pure flavor. Add the lemon and stock off the heat for a second, scrape them up, and they melt into the sauce.

Add butter off the heat.

Swirl the cold butter in once the pan is no longer ripping hot so it emulsifies into a glossy, silky sauce instead of breaking into greasy pools.

Finish raw with a fresh, peppery oil.

A thread of Ultra High Phenolic Extra Virgin Olive Oil over the plate at the end adds a grassy, peppery top note. Used raw with a fresh bottle, its polyphenols and flavor reach the plate at their best.

Ingredients

servings

2 tbsp High Phenolic Extra Virgin Olive Oil
4 (about 1.5 lb) boneless skinless chicken breasts, pounded thin
1/4 cup all-purpose flour, for dredging
3 garlic cloves, minced
3/4 cup low-sodium chicken stock
3 tbsp fresh lemon juice
1 tsp lemon zest
3 tbsp unsalted butter, cold
2 tbsp flat-leaf parsley, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tsp Ultra High Phenolic Extra Virgin Olive Oil, for finishing

Kitchen Tools You'll Need

Large Skillet

Chef's Knife

Cutting Board

Meat Mallet

Tongs

Microplane or Zester

How to Cook Lemon Butter Chicken (Easy One-Pan Recipe)

PREP

Pound the chicken breasts to an even half-inch thickness, then pat dry and season both sides with the salt and pepper.

Spread the flour on a plate and dredge each breast lightly, shaking off the excess.

SEAR

Heat the High Phenolic Extra Virgin Olive Oil in a large skillet over medium-high heat until it shimmers, then add the chicken. Its smooth, balanced character takes the cooking heat cleanly and gives the cutlets a golden crust. Sear undisturbed three to four minutes per side until deep golden and cooked through, then transfer to a plate.

Lower the heat to medium and add the garlic to the same pan, stirring about thirty seconds until fragrant.

SAUCE

Pour in the chicken stock and lemon juice, scraping up the browned bits from the bottom of the pan, and simmer two to three minutes until slightly reduced.

Off the heat, swirl in the cold butter a piece at a time until the sauce turns glossy and silky, then stir in the lemon zest.

FINISH

Return the chicken and any resting juices to the pan and spoon the sauce over the top to coat.

Scatter the parsley over the chicken and finish each plate with a thread of Ultra High Phenolic Extra Virgin Olive Oil for a fresh, peppery lift just before serving.

Recipe Notes

Serving Suggestions

Spoon the extra lemon butter sauce over orzo, mashed potatoes, or rice to catch every drop. Roasted vegetables round it out nicely, especially roasted asparagus with lemon, which echoes the citrus on the plate.

Variations

Swap in boneless thighs for a richer result, or stir a handful of capers into the sauce for a piccata-style edge. For more skillet chicken in this family, try our lemon garlic chicken or the quick weeknight easy lemon chicken.

Which Olivea oil to use

Sear with the High Phenolic Extra Virgin Olive Oil, a smooth, balanced oil suited to everyday cooking heat. Finish with a raw drizzle of Ultra High Phenolic for its bold, peppery top note. If you love this lemon-butter pan-sauce technique, our lemon sauce for chicken breaks the method down on its own.

Storage Tips

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in a covered pan with a splash of stock so the sauce loosens and the chicken stays tender. Store your olive oil away from heat and light to protect its fresh flavor.

Nutrition Facts per Serving

Nutrition Facts

Serving size 1 chicken breast with sauce

Calories 360

% Daily Value*

Total Fat 20g26%

Saturated Fat 7g35%

Trans Fat 0g

Unsaturated Fat 12g

Monounsaturated Fat 9g

Polyunsaturated Fat 2g

Cholesterol 130mg43%

Sodium 520mg23%

Total Carbohydrate 7g3%

Dietary Fiber 0.5g2%

Total Sugars 1g

Includes 0g Added Sugars 0%

Protein 39g78%

Vitamin A 110mcg12%

Vitamin C 9mg10%

Vitamin D 0.2mcg1%

Calcium 24mg2%

Iron 1.4mg8%

Potassium 480mg10%

* Percent Daily Values are based on a 2,000 calorie diet.

The Best No-Cook Way to Get Olive Oil Benefits

This dinner gives you olive oil two ways, a High Phenolic sear and a raw Ultra High Phenolic finish. For an easy daily polyphenol habit with no cooking involved, our Olivea Hydroxytyrosol Supplement delivers a measured dose of olive polyphenols straight from the same single-origin oil.

Olivea Hydroxytyrosol Supplement

$40.00

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Frequently Asked Questions

What cut of chicken is best for lemon butter chicken?

Boneless skinless breasts pounded thin are the classic choice and cook in minutes. Boneless thighs also work well and stay a little richer and more forgiving if you prefer dark meat.

How do I keep the chicken from drying out?

Pound the breasts to an even thickness, sear over medium-high just until cooked through, and let them rest in the warm sauce. Even thickness and a quick sear are what keep the meat juicy.

Why is my lemon butter sauce greasy or broken?

That usually means the butter went in while the pan was too hot. Pull the pan off the heat and swirl in cold butter a little at a time so it emulsifies into a silky sauce.

Can I make lemon butter chicken ahead?

Yes. It keeps in the fridge for up to three days and reheats gently with a splash of stock. The flavor is even brighter the next day once the lemon settles in.

Is lemon butter chicken gluten-free?

Skip the flour dredge or swap in a gluten-free flour or cornstarch and it is naturally gluten-free. The sauce thickens fine without the dredge if you reduce it a touch longer.

What olive oil should I use for searing chicken?

A smooth, balanced extra virgin olive oil suited to everyday cooking heat, like Olivea High Phenolic Extra Virgin Olive Oil, sears the chicken cleanly. Save a bolder oil for finishing raw at the table.

What sides go with lemon butter chicken?

Orzo, rice, or mashed potatoes soak up the sauce, and a bright green vegetable balances the richness. Roasted asparagus or a simple salad are easy, fresh choices.

Can I use bottled lemon juice?

Fresh lemon juice gives the cleanest, brightest flavor and lets you add the zest too. Bottled juice can taste flat and slightly bitter in a delicate pan sauce.

How do I make the sauce creamier?

Stir a splash of heavy cream into the reduced sauce before adding the butter for a creamy lemon butter chicken. A handful of spinach wilted in at the end works nicely too.