This zesty lemon butter chicken recipe is made with juicy seared chicken baked with a garlic lemon butter sauce and fresh slices of lemon! Perfect for a weeknight and ready in 30 minutes!
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Sometimes you just need an easy dinner that doesn’t skimp on flavor…or butter, because I’m sorry, who doesn’t love a little butter in their life? 😉
This Lemon Butter Chicken bakes up so juicy with big, bright lemon flavor.
It’s quick, low carb, and feels a little fancy, even though it’s barely more work than tossing a frozen pizza in the oven.
Pair this with a side of our Instant Pot Brussels Sprouts or a simple salad and dinner’s done.
Bonus: it’s the kind of meal that gets rave reviews with very little effort – even from the carb lovers. We love that around here.
Three Reasons You’ll Love This Recipe:
- Low Carb & Satisfying: Zero breading, zero fuss – just seasoned chicken in a bright, buttery sauce.
- Weeknight-Friendly: Easy to make, minimal cleanup, ready in about 30 minutes.
- Bold Flavor, Simple Ingredients: Garlic, lemon, and butter make this taste like a restaurant meal.
How to Keep Boneless, Skinless Chicken Moist:
Boneless, skinless chicken breasts get a bad rap for being dry, but it doesn’t have to be that way.
Here’s how to keep them juicy:
- Sear first. A quick sear in a hot skillet helps lock in moisture and adds flavor.
- Use an oven-safe skillet. Go straight from stove to oven for better texture and fewer dishes.
- Watch the temp. Bake just until the internal temperature hits 165°F. A meat thermometer is your best friend here.
- Rest before slicing. Let the chicken sit for 5 minutes so the juices stay where they belong.
Easy tips. Juicy chicken. No drama.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Swaps & Tips!
- Chicken thighs work great here too, just adjust the cook time a bit.
- Don’t skip the sear. It adds flavor and helps the sauce cling to the chicken.
- Store leftovers in the fridge for 4-5 days. When reheating, add a splash of broth to keep things moist.
More Keto Recipes Featuring Lemon:
- Lemon Caper Chicken
- Creamy Lemon Chicken
- Lemon Pepper Fish
- Lemon Pepper Chicken Marinade
- Air Fryer Lemon Pepper Wings
- Lemon Baked Cod
Lemon Butter Chicken
Ingredients
- 4 boneless, skinless chicken breasts 5-6 ounces each
- 1 teaspoon salt
- 1 teaspoon cracked pepper
- ½ teaspoon Italian seasoning
- 1 tablespoon olive oil
- 1/3 cup fresh squeezed lemon juice about 2 large lemons
- ¼ cup butter melted
- 2 cloves garlic minced
- 1 tablespoon lemon zest
- 4 slices lemon
- Fresh parsley for garnish
Instructions
- Preheat oven to 400 degrees.
- While the oven preheats, pound the chicken breasts to an even thickness and season on both sides with the salt, pepper, and Italian seasoning.
- Heat a large oven-safe skillet over medium high heat and add the oil. Once the oil is hot, add the chicken and sear on both sides for 2-3 minutes until browned. Do not cook the chicken through at this point. Remove from the heat. If you don't have a skillet large enough for all 4 breasts, work in batches and place seared chicken in a 9×13 baking dish.
- Add the lemon juice, melted butter, garlic, and lemon zest to a small bowl and stir to combine. The butter will start to harden in the lemon juice as you stir.
- Pour the lemon butter over the chicken in the skillet or baking dish. Flip the chicken over so that both sides are coated in the lemon butter.
- Arrange the lemon slices over the top of each piece of chicken and place chicken in the oven. Bake for 20-25 minutes or until chicken is cooked through. Spoon the butter from the bottom of the pan over the chicken halfway through cooking.
- Let rest for 5 minutes and then sprinkle with fresh parsley and serve.
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