Lemon Butter Chicken Breasts

In this quick-cooking dinner, boneless chicken breasts are spiced up with lemon-pepper seasoning. Serve with rice, pilaf or pasta to round our the meal.

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4.0 by 735 people

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  • Makes: 6 servings
  • Start to Finish: 30 mins

Lemon Butter Chicken Breasts

Directions

  1. Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
  2. In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.

From the Test Kitchen

Dietary exchanges:

2 starch, 3 very lean meat, 2 fat.

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Nutrition Facts (Lemon Butter Chicken Breasts)

  • Per serving:
  • 258 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 95 mg chol. ,
  • 725 mg sodium ,
  • 8 g carb. ,
  • 0 g fiber ,
  • 27 g pro.

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Reviews (15)

735 Ratings
277 Days Ago
4.0
loved this meal. It was very quick and a meal that everybody enjoyed. I added rice and green beans for the complete meal.
3 Days Ago
5.0
Serve this with Cauliflower " rice" and a salad for a really LOW CARB meal!
44 Days Ago
5.0
Exceptional taste; easy prep. Served over black rice linguini noodles. Superb and super healthy!(black rice products remove cholesterol)
cneuhaus5 44 Days Ago
4 stars, tasty & easy, have had it in my "rotation" for years now! I butterfly/make thin cutlets to cut back the pounding, sprinkle with the lemon pepper & salt, THEN dredge in flour. At the end I add the lemon juice & turn off the heat. The retained heat of the pan reduces it just right for us.
mccray1962 158 Days Ago
I made this by following the instructions and it was very good. My nephews all gave me a thumbs up. Next time I made it, I used olive oil instead of butter and baked the chicken instead of frying -
all with very good results and more thumbs up.
Joanna Hitt 281 Days Ago
I thought it was just ok. But for the first time (I think) in my 15+ years of marriage, I cooked something that my husband hated. I've cooked things that he didn't prefer, but he did not like this recipe. Bless his heart, he still ate it, but it will not make a return trip to our table.
Irene Robinette 399 Days Ago
This recipe is my 11 year olds favourite!!!
Allison Maltese 402 Days Ago
How about substituting some olive oil for some of the butter. Same taste, less saturated fat.
Lora Samida Kawas 444 Days Ago
Simple tastes best. This recipe was quick and easy but super flavorful. Chicken very tender and delicious with just a few simple ingredients. Thin cut the breasts.
Lora Samida Kawas 444 Days Ago
Sometimes simple tastes best. This recipe was quick and easy but delicious. Chicken so tender and flavorful with just a few simple ingredients.
Martha Dunnam 528 Days Ago
Love that lemon butter chicken.
Dilek Keser 726 Days Ago
I tried the recipe today. Everyone in the family was impressed. Definitely recommended.
Joann Leo 832 Days Ago
How about cutting them into 4 oz. pieces......Good idea, right?????
Debra Tiihonen 910 Days Ago
Couldn't have been any quicker, more flavorful and easy to make! Sauted some asparagus in the butter drippings and a small squirt of lemon to top them off. Elegant enough for company!
Sandy Jennings 913 Days Ago
Just get regular chicken breasts and slice in to a thin slice and continue with recipe as written. Save rest of chicken in freezer until needed again

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