Finally a lemon butter chicken that is easy enough for those busy weeknights, but still gives that big, bright flavor. It’s only 7 ingredients and 35 minutes from start to finish!
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My Favorite Lemon Chicken Recipe for Busy Weeknights
Making lemon butter chicken has been one of my go-tos when I want a simple chicken dinner that’s easy to make.
While chicken francese originated from my town, Rochester, NY, I opted out of using breading in this version to keep the dish lighter and easier.
I find brining the chicken for just 10-15 minutes while I preheat the oven is all it needs to get an extra juicy, tender texture. That’s how such simple ingredients can taste so good together! It’s just enough time to figure out what I’m serving with it and prepping the side.
My daughter Leah loves all things chicken and I’ve never seen her eat so much chicken as I do when I make this lemon chicken recipe. It’s gotta be one of her favorites based on that!
For more chicken recipes, be sure to check out my Tuscan chicken, chicken fried chicken, breaded chicken cutlets, and baked chicken legs!
I used to think brining was some difficult task, but I cracked the code on how to get juicy chicken with a super easy brine. I even just brine it while the oven is preheating, so it doesn’t require any extra time.
It’s literally just mixing sea salt with water! The key is to make sure the salt has dissolved fully before adding in the chicken. Otherwise, the flavor won’t be evenly and there can be pockets of salt.
When it comes to lemon chicken, the simple ingredients really are where it shines. Thankfully, that means less ingredients and less work too!
Lemon Chicken Ingredients
- Boneless skinless chicken breasts – I use regular chicken breasts, but thinner chicken cutlets work just the same! They will cook faster though.
- Garlic – Fresh is best here in my eyes, but I know shortcuts are sometimes needed. Jarred garlic will work or swap it with 1 teaspoon of garlic powder.
- Lemon juice – I love juicing a fresh lemon as it brings the best and brightest flavor, but lemon juice in the fridge works great too!
- Lemon slices – I’m using lemons already, so why not grab just one more? The extra lemon slices adds a bit more citrus flavor, and looks beautiful when serving too.
- Sea salt and water – When people think of brining chicken, it can sound overwhelming. But this way is super easy and adds so much flavor to the chicken!
Want extra lemon flavor? Add some lemon zest into the pan with the minced garlic! It boosts the lemon flavor, but I know not everyone will love things overly lemon, so only do it if you love the flavor.
And while I love making my lemon chicken recipe with chicken breasts, it works wonders with chicken thighs too. Chicken thighs tend to be more tender, so it just adds even more to this wonderful dinner.
How to Make Lemon Butter Chicken
STEP ONE: Preheat the oven to 450F. Add 4 cups of room-temperature water to a large bowl with sea salt to create a brine. Add the chicken and let it soak for 10-15 minutes. Drain the water and rinse the chicken to remove any excess salt.
STEP TWO: Place the chicken in a 9×13-inch baking dish and add the lemon juice on top. Melt 1 tablespoon of butter and brush each side of the chicken breasts. Season it with salt and pepper.
STEP THREE: Add the minced garlic to the pan. Cut the rest of the butter into cubes and place it around the chicken and garlic. Then add in the lemon slices.
STEP FOUR: Bake the chicken for 20-25 minutes or until the internal temperature reaches 165 degrees F. I love to broil the chicken on high for the last 2-3 minutes to give it a nice golden brown color on top!
STEP FIVE: Remove the lemon butter from the pan, serve it on the side, or turn it into a sauce. Enjoy!
Say goodbye to dry chicken!
Chicken only comes out dry when it’s overcooked. So if your thermometer reads 165F, the chicken is done! I always pound my chicken breasts before cooking to be an even thickness so each piece cooks at the same rate.
Want your chicken extra juicy?
If you have extra time, pull the chicken from the fridge about 30 minutes before starting. I’ve tested so many chicken recipes and they always come out more evenly cooked and juicy when I start them from room temperature. It’s not a big deal if you don’t have time, but just keep this in mind for all your future cooking!
Serving ideas
I’m using the oven already, so I love pairing this chicken recipe with some roasted baby carrots, roasted asparagus, or caramelized brussels sprouts. It makes it a true weeknight dinner and everything finishes cooking around the same time!
Are you making my lemon butter chicken for dinner? Please leave it a quick star rating and/or comment to let others know what you thought about it!
Lemon Butter Chicken (7 Ingredients!)
Ingredients
- 4 chicken breasts boneless and skinless
- 3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves minced
- 1 lemon juiced
- 1 lemon sliced, for garnish
Brine:
- ¼ cup sea salt or kosher salt
- 4 cups water room temperature
Instructions
- Preheat the oven to 450 degrees F.
- In a large bowl combine the 4 cups of water and sea salt. Stir, until the majority of the salt is dissolved. Add the chicken and let it soak for 10-15 minutes. Then drain the water and remove any excess salt.
- Place the chicken in a 9×13 pan. Add the lemon juice over the chicken and into the pan then melt 1 tablespoon of butter and brush each side of the chicken.
- Season the dish with salt and pepper. Cube the rest of the butter and add it into the dish along with the garlic and lemon slices.
- Bake the chicken at 450 degrees for 20-25 minutes. It's done when the internal temperature hits 165F.
- Optional: Broil on high for the last 2-3 minutes to golden the tops of the chicken.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in the oven at 350 degrees F for 10-15 minutes or until the chicken is warmed all the way through. In a pinch, I’ll reheat individual portions in the microwave for a minute or two.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
