Lemon Butter Chicken Breasts

a pan of lemon butter chicken breasts.

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This lemon butter chicken is easy to make and delicious with pasta, rice, or potatoes. The butter sauce has a bright lemon flavor with a pop of fresh parsley. 


  • 1 pound boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 4 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • 1/2 cup dry white wine (see note)
  • Juice of 1 lemon
  • 1 lemon, thinly sliced
  • 1 cup chicken broth
  • 3 tablespoons unsalted butter
  • 1/4 cup brined capers, rinsed
  • 1/4 cup chopped fresh parsley, divided


  1. Season the chicken breasts with salt and pepper.
  2. Place the flour in a shallow bowl, coat each chicken breast, and shake off the excess flour.
  3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the floured chicken breasts in the pan and cook them until golden, about 3 to 4 minutes on each side. Remove the chicken from the pan and set it aside.
  4. Add the olive oil and garlic to the same skillet. Cook the garlic in the olive for about one minute.
  5. Add the wine and lemon juice and scrape up the browned bits off the bottom of the pan. Stir in chicken broth and lemon slices. Simmer the sauce for ten minutes – it will reduce and lightly thicken.
  6. Stir in the butter, capers, and parsley. Once the butter is melted into the sauce, place the chicken breasts in the sauce.
  7. Spoon the sauce over the chicken breasts for a couple of minutes to warm it up, and then it’s ready to serve.


I like to use Sauvignon Blanc or Chardonnay, but you can use any dry white wine you like to drink. If you prefer to leave it out, you can. Use the same amount of chicken broth in its place.

Leftover sauce and chicken will keep for a few days in the refrigerator. I don’t recommend freezing the leftovers since the sauce doesn’t reheat well after it’s been frozen.