I make this lemon butter chicken on weeknights when the day ran long and I still want a bright plate. Low Calorie Chicken Recipes fit my life right now, so this pan stays on the stove and dinner lands fast. The sauce tastes sunny from fresh lemon and it coats tender slices of chicken that stay juicy in the skillet. We use the same simple tricks that help with Boneless Skinless Chicken Breast Recipes. Light dredging gives a soft crust, and the butter blends with broth for a clean finish. Friends ask me how I keep balance at dinner, and I smile and say I like Calorie Controlled Meals that still feel cozy. This one does that job without fuss. You can bake it as you would in Baked Chicken Breast Recipes or use a hot basket for Air Fryer Recipes Chicken, but I like the sizzle of the pan. It checks the box for Healthy Chicken Recipes and works for Low Calorie Dinner Recipes when you want comfort that does not weigh you down.
Table of Contents
- 1) Key Takeaways
- 2) Easy Lemon Butter Chicken Recipe
- 3) Ingredients for Lemon Butter Chicken
- 4) How to Make Lemon Butter Chicken
- 5) Tips for Making Lemon Butter Chicken
- 6) Making Lemon Butter Chicken Ahead of Time
- 7) Storing Leftover Lemon Butter Chicken
- 8) Try these chicken dinners next
- 9) Lemon Butter Chicken
- 10) Nutrition
1) Key Takeaways
- We sear thin chicken cutlets and keep the heat steady so the meat stays tender.
- A bright lemon butter pan sauce forms in minutes and tastes clean and light.
- This skillet meal fits Low Calorie Chicken Recipes when you measure the butter and use broth.
- Serve with rice, steamed greens, or crisp salad for balance and crunch.
- The recipe scales well for family or for meal prep for the week.
2) Easy Lemon Butter Chicken Recipe
I reach for this skillet when the day runs long and we still want a fresh plate on the table. I keep the steps short and the flavors bright. Low Calorie Chicken Recipes help me stay on track and still eat well, and this one sits in that sweet spot. Low Calorie Chicken Recipes do not need bland sauce or dry meat. We go for tender slices and a lemon glow that wakes up the whole dish.
We use a light dusting of flour to hug the surface. Butter melts with broth and lemon and lifts the browned bits. The kitchen smells like a tiny bistro and I grin every time the sauce turns glossy. I wrote this for Nancy from Nancy Cooks and I linked it on www dot nancycooks dot com so you can find it again when you crave a simple win at dinner.
This easy plan works for a lighter chicken supper and a calm night. It plays nice with a soft mound of rice or a bowl of greens. Short keyword lemon chicken sits right at home here and the longtail easy stovetop lemon chicken fits the mood we want.
3) Ingredients for Lemon Butter Chicken
Boneless skinless chicken breasts I slice them into thin cutlets so they cook fast and stay juicy in the pan.
Kosher salt and black pepper Simple seasoning brings out clean chicken flavor without fuss.
Garlic powder A light shake gives warm savor that blends with the lemon.
All purpose flour A thin coat helps the crust brown and lets the sauce cling.
Olive oil I start the sear with oil so the butter will not scorch.
Butter A few small pats give body and shine to the sauce without a heavy feel that would push us off Low Calorie Chicken Recipes aims.
Low sodium chicken broth Broth loosens the fond and builds a light base that tastes savory.
Fresh lemon juice and zest Juice brightens and zest lifts aroma so every bite feels sunny.
Fresh parsley A small shower at the end adds color and soft herb notes.
Optional add ins A pinch of red pepper flakes or a spoon of capers gives a gentle kick or briny pop.
4) How to Make Lemon Butter Chicken
Step one Split the chicken lengthwise to make even cutlets. Pat dry. Season both sides with salt, pepper, and garlic powder. Dust in a thin coat of flour and tap off the extra.
Step two Heat a large skillet over medium high heat. Add olive oil and a small pat of butter. When the fat shimmers, lay in the cutlets. Sear four to five minutes on each side until golden. Move the chicken to a warm plate.
Step three Pour in broth and fresh lemon juice. Add another small pat of butter. Scrape up the browned bits so they melt into the sauce. Let the liquid bubble and reduce until it looks glossy.
Step four Return the chicken to the pan. Spoon sauce over the top. Simmer a few minutes until the meat feels springy and reads one hundred sixty five on an instant read thermometer. Finish with zest and parsley. Taste and adjust salt and pepper.
Step five Serve the cutlets with the lemon butter spooned over each piece. Short keyword chicken breast fits this plate, and the longtail quick weeknight chicken breast matches the spirit of this method.
5) Tips for Making Lemon Butter Chicken
Thin cutlets cook even and stay tender. I slice large breasts into two pieces and give each one a quick pat dry. Flour should look like dust not paste. Too much flour muddies the sauce and hides the lemon.
Heat matters. A steady medium high gives color without a burnt edge. If the pan looks dry, splash in a spoon of broth. Butter belongs in small pats so the sauce stays light. That choice backs our low calorie chicken dinners goal without losing flavor.
Zest at the end for bright aroma. Keep lemon juice fresh for best snap. A small pinch of red pepper flakes brings gentle warmth. Short keyword skillet chicken lives here and the longtail buttery lemon sauce chicken paints the flavor in plain words.
6) Making Lemon Butter Chicken Ahead of Time
I cook the cutlets and cool them on a tray. Then I store them in a box with a tight lid. The sauce goes in a jar on the side. This keeps the crust from going soft and lets me reheat with care.
For reheating, I warm the sauce in a skillet and slide in the chicken for a short simmer. The meat heats through and stays moist, and the lemon still feels bright. This routine fits a low calorie chicken meal plan for the week and saves my nerves on busy days.
Pack rice or steamed greens in separate boxes. Add a lemon wedge for a fresh squeeze at lunch. The dish holds well for two to three days and stays friendly for meal prep goals.
7) Storing Leftover Lemon Butter Chicken
Place cooled chicken in a sealed box and spoon the sauce into a small jar. Store both in the fridge. The flavor stays bright for up to three days and the texture stays tender.
For a gentle reheat, set the skillet on low heat and pour in the sauce. Lay in the chicken and warm until steam rises. Add a squeeze of lemon to wake the sauce. This method keeps us inside Low Calorie Chicken Recipes habits and avoids greasy results.
If you freeze, wrap each cutlet and store flat. Thaw in the fridge, then warm in sauce. The lemon notes soften a bit after freezing yet the meal still tastes bright and clean.
8) Try these chicken dinners next
9) Lemon Butter Chicken
Lemon Butter Chicken Low Calorie Chicken Recipes
Ingredients
- 2 large boneless skinless chicken breasts
- Salt and black pepper
- 1 quarter teaspoon garlic powder
- All purpose flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- One half cup low sodium chicken broth
- 2 tablespoons fresh lemon juice plus zest from half a lemon
- Chopped fresh parsley optional
Instructions
- Slice the chicken in half lengthwise to make four even cutlets. Pat dry, then season each side with salt, pepper, and garlic powder. Dredge in a light coat of flour and shake off the excess.
- Warm a skillet over medium high heat. Add the olive oil and one tablespoon butter. When the fat looks hot, lay in the cutlets. Cook about four to five minutes per side until golden. Move the chicken to a plate.
- Pour in the chicken broth, the lemon juice, and the zest. Add the remaining butter. Let the sauce bubble and reduce a bit. Scrape the browned bits into the sauce for flavor.
- Return the chicken to the pan. Simmer a few minutes until the meat reads one hundred sixty five on an instant read thermometer and the sauce looks glossy. Taste and add a pinch of salt and pepper if needed. Sprinkle with parsley.
10) Nutrition
Serving size one cutlet with sauce. Calories about two hundred. Protein about twenty grams. Fat about ten grams. Carbs about four grams. Sodium about two hundred fifty milligrams. Numbers will shift with your pan, your salt, and the size of your chicken. I aim for balance and taste first and let the math guide portions not joy.
Author Nancy for Nancy Cooks on www dot nancycooks dot com
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