Prepare to be delighted by this incredibly easy and flavorful lemon chicken recipe, featuring succulent, juicy chicken, golden-brown roasted potatoes, and fragrant fresh herbs, all brought together by an irresistible, tangy lemon butter sauce. This dish offers a harmonious blend of textures and tastes, making it a perfect weeknight meal or an impressive centerpiece for entertaining.

This delightful chicken breast and thigh recipe marries straightforward preparation with a surprisingly rich and complex flavor profile. Each bite delivers tender chicken, comforting, savory potatoes, aromatic shallots and garlic, and bright, fresh herbs, all enveloped in a luscious, tangy lemon butter sauce. The beauty of this recipe lies in its versatility: it’s simple enough to whip up on a relaxed Sunday, yet elegant and impressive enough to grace an upscale dinner party. It truly is one of those perfect chicken dishes that fits any occasion.

For a complete and satisfying meal, consider serving this easy chicken dish with classic creamy mashed potatoes, vibrant lemon roasted cauliflower, or a hearty quinoa pilaf. Incorporate this lemon chicken into your regular meal rotation alongside other family favorites such as baked chicken marinara, aromatic grilled rosemary chicken, and the savory chicken with shallots.

Why You Will Love This Lemon Butter Chicken:

• A Perfectly Balanced Dish: This recipe excels in its balance. The rich, savory notes of the chicken and potatoes, combined with the buttery sauce, are beautifully complemented by the bright, fresh flavors of chopped parsley and lemon slices. Every forkful offers a delightful interplay of rich, savory, tangy, and refreshing elements, preventing any single flavor from overwhelming the palate.
• Easier Than It Appears: Despite its elegant presentation and phenomenal flavor, this lemon chicken is surprisingly simple to prepare. You won’t encounter any advanced cooking techniques here. The instructions have been meticulously tested multiple times by a professional chef, ensuring they are clear, accurate, and easy for home cooks of all skill levels to follow, leading to consistent success.
• A Lighter Take on a Classic: Many traditional lemon chicken recipes can be quite heavy, often calling for a full stick of butter. Our version, inspired by a recipe from Cooking Light magazine, achieves a lighter profile by using only two tablespoons of butter. We develop the remaining depth of flavor through the delicious browning of the chicken, the fresh tang of lemon juice, and the aromatic contribution of fresh herbs. It’s a healthier option without compromising on taste.

Professional Tips for Perfect Lemon Garlic Chicken

• Taste as You Go – The Chef’s Secret: One of the most crucial skills in becoming a better home cook is learning to taste your food throughout the cooking process. This practice allows you to adjust seasonings, such as adding more salt or ensuring the acidity from the lemon is perfectly balanced, to suit your personal preference. Don’t be afraid to sample small amounts at different stages!
• Allow Ample Time for Browning – Flavor Foundation: A significant portion of this dish’s incredible flavor comes from the beautiful browning of the chicken skin and meat. This process, known as the Maillard reaction, creates complex, savory notes. Be patient and resist the urge to rush. Allow the chicken to develop a rich, golden-brown exterior before flipping or removing it. Those browned bits left in the pan, called “fond,” will form the foundation of your delicious sauce.
• Use an Instant-Read Thermometer for Perfect Doneness: The most reliable way to ensure your chicken is perfectly cooked, tender, and juicy—not dry—is to use a dependable instant-read thermometer. Chicken breasts and thighs are safely cooked through when they reach an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the meat, avoiding bones. This simple tool is a game-changer for consistently cooked poultry.

Key Ingredients for Our Lemon Chicken

• Chicken Breasts & Thighs: For the most flavorful and moist results, I highly recommend using bone-in, skin-on chicken breasts and thighs if you can find them. The skin browns beautifully, adding incredible flavor and a crispy texture, while the bone helps keep the meat tender. However, boneless, skinless chicken breasts or thighs will also work wonderfully; simply adjust cooking times accordingly. If your chicken breasts are particularly thick, slicing them in half lengthwise will ensure more even cooking.
• Kosher Salt: Essential for seasoning the chicken and enhancing all the flavors in the dish. Kosher salt has a larger crystal size, which makes it easier to control the amount you’re adding.
• Black Pepper: Freshly cracked black pepper adds a pungent, aromatic kick that complements the other ingredients beautifully.
• Cooking Spray or Canola Oil: Used for initially searing the chicken, ensuring a beautiful golden crust without excessive oil.
• Olive Oil: A good quality extra-virgin olive oil will lend a lovely fruity note, but any olive oil you have on hand is perfectly suitable for this recipe.
• Red Potatoes: I prefer the firm, slightly waxy texture of red potatoes for this dish as they hold their shape well during cooking and get a nice crispy exterior. Yukon Gold potatoes are an excellent substitute if red potatoes are unavailable.
• Lemons: For an exceptionally aromatic and slightly sweeter citrus note, a Meyer lemon is highly recommended, both for slices and juice. If you’re using regular lemons, which are tarter, you might want to balance the flavor by adding 1 teaspoon of sugar to the sauce, as indicated in the recipe.
• Shallots: These delicate alliums offer a milder, sweeter flavor than regular onions, making them ideal for a refined sauce. If shallots are difficult to find, a small amount of finely minced red onion can be used as a substitute.
• Garlic: Fresh garlic cloves, thinly sliced or diced, provide the best pungent and aromatic flavor. While jarred chopped garlic can be a convenient alternative, opt for varieties stored in water over oil for a cleaner taste.
• Dry White Wine: Choose a dry white wine like Pinot Grigio, Pinot Gris, or Sauvignon Blanc – anything you would genuinely enjoy drinking. The wine adds depth and helps deglaze the pan, incorporating all those delicious browned bits into the sauce.
• Thyme: Fresh thyme sprigs or dried thyme leaves infuse the dish with an earthy, slightly floral aroma that pairs beautifully with lemon and chicken.
• Chicken Stock: Using unsalted chicken stock is crucial for this recipe, as it gives you complete control over the final seasoning. If your stock is already salted, you may need to reduce the amount of added salt. For those interested in making their own, check out this easy chicken deboning video!
• Cornstarch: A small amount of cornstarch or arrowroot powder is used to thicken the lemon butter sauce, giving it a luxurious consistency that coats the chicken and potatoes beautifully. Both work equally well.
• Castelvetrano Olives: This optional but highly recommended ingredient adds a wonderful pop of savory, buttery, and slightly briny flavor. Castelvetrano olives have a mild, sweet taste that complements the lemon without overpowering it.
• Butter: Just two tablespoons of unsalted butter provide a rich, smooth finish to the sauce, adding a touch of indulgence.
• Fresh Parsley: A generous sprinkle of fresh parsley at the end adds a bright, fresh color and a clean, herbaceous flavor that truly elevates the dish. Always add delicate, soft herbs like parsley just before serving for the best taste and texture.

For precise measurements and detailed quantities, please refer to the comprehensive recipe card below.

Exciting Variations to Customize Your Lemon Chicken

• Boost the Lemon Flavor with a Marinade: If you crave an even more intense lemon flavor, consider marinating your chicken beforehand. A simple lemon chicken marinade made with olive oil, fresh lemon juice, minced garlic, and your favorite fresh herbs (like oregano or rosemary) can work wonders. Just be sure to pat the chicken thoroughly dry before browning to ensure a crispy skin. Avoid marinating for more than 30 minutes, as the acidity can start to “cook” the chicken, potentially making it less moist when fully cooked.
• Experiment with More Fresh Herbs: This recipe is incredibly versatile and welcomes a variety of fresh herbs. While parsley provides a classic finish, don’t hesitate to experiment! Try fresh dill for a bright, slightly anise-like flavor, or basil for a sweet and peppery aroma, especially delicious when added at the very end. Rosemary and oregano are also excellent choices for a more robust, Mediterranean profile.
• Opt for Chicken Cutlets or Boneless Cuts: In place of larger chicken breasts, which can sometimes be thick, you can opt to buy pre-cut chicken cutlets. Alternatively, if using boneless, skinless breasts or thighs, be mindful that your cooking time will be significantly reduced, often by half or more. This makes for an even faster weeknight meal! You can also save some chicken for other recipes, like these air fryer chicken tenders.
• Elevate with Meyer Lemons: As mentioned in the ingredients, this dish truly shines when made with Meyer lemons. Their distinct sweetness and magnificent floral aroma impart a unique depth of flavor that regular lemons can’t quite replicate. If you can find them, definitely use them for an extra special touch.
• Add More Vegetables: Feel free to incorporate other quick-cooking vegetables. Asparagus, green beans, or cherry tomatoes could be added during the last 5-7 minutes of the potato cooking time for an even heartier one-pan meal.

How to Make the Best Lemon Chicken: Step-by-Step Guide

Follow these detailed instructions to achieve perfect, tender, and flavorful lemon chicken every single time! More precise measurements and full ingredient details can be found in the recipe card below.

Step 1: Prepare the Chicken and Preheat Oven. Begin by preheating your oven to 400°F (200°C). Season your chicken pieces generously with ½ teaspoon of fresh cracked pepper and the specified amount of salt, rubbing it evenly on both sides. This initial seasoning is crucial for building flavor.

Step 2: Sear the Chicken to Golden Perfection. Add a small amount of canola oil or cooking spray to an oven-safe pan (a cast-iron skillet works wonderfully here) and heat it over medium-high heat until it just begins to smoke. Carefully place the chicken pieces into the hot pan, skin-side down. Cook for about 6 minutes, undisturbed, until the skin is beautifully crisp and a deep golden brown. This creates a fantastic texture and helps build the flavorful “fond” in the pan. Flip the chicken over and immediately transfer the pan to the preheated oven. Bake for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken (avoiding the bone) reads 165°F (74°C).

Step 3: Cook the Potatoes and Sauté Aromatics. Once the chicken is cooked, carefully remove the pan from the oven. Transfer the fried chicken pieces to a plate and loosely tent them with foil to keep warm while you prepare the rest of the dish. You can pour any accumulated pan drippings over the chicken for extra flavor or discard them. Leave any browned bits in the pan – these are precious! Add 1 tablespoon of olive oil to the same pan, then add your quartered potatoes and sprinkle with ¼ teaspoon of salt. Cook the potatoes over medium heat for about 3 minutes per side, or until they are nicely browned and beginning to soften. Remove the potatoes from the pan and set aside with the chicken.

Step 4: Sear Lemon Slices. Add the lemon slices to the pan. Cook for about 1 minute on each side, just until they are lightly browned and slightly caramelized. This step mellows their tartness and enhances their sweet, floral notes. Remove the lemons from the pan and set them aside.

Step 5: Build the Flavor Base. Add the remaining 1 tablespoon of olive oil to the pan, then add the chopped shallots and thinly sliced garlic. Sauté for about 2 minutes, stirring constantly to prevent the garlic from burning, until they are fragrant and softened. Deglaze the pan by pouring in the dry white wine and adding the chopped fresh thyme. Cook for 1 minute, stirring and scraping the bottom of the pan with a wooden spoon to loosen all the flavorful browned bits (the “fond”) that stuck to the pan. This step is crucial for building a rich sauce.

Step 6: Simmer Potatoes and Create the Sauce Base. Return the browned potatoes and seared lemon slices to the pan. Add 2/3 cup of chicken stock, the remaining ¼ teaspoon of salt, and the remaining ¼ teaspoon of pepper. Cover the pan and let it simmer gently for 10-12 minutes, or until the potatoes are fork-tender. While the potatoes are simmering, whisk together the remaining 1/3 cup of chicken stock with the cornstarch in a small bowl until smooth. This slurry will thicken your sauce.

Step 7: Thicken the Sauce. Pour the cornstarch mixture into the pan with the potatoes and lemons. If you’re using Castelvetrano olives, add them now as well. Bring the sauce to a gentle boil, stirring occasionally, and cook for 1 minute. The sauce should visibly thicken to a glossy consistency. This is where the magic happens, turning all those delicious pan drippings and liquids into a cohesive, flavorful sauce.

Step 8: Finish and Serve. Remove the pan from the heat. Stir in the fresh lemon juice, sugar (if you are using regular lemons for balance), and the two tablespoons of butter. Stir gently until the butter has completely melted, creating a rich, smooth, and glossy sauce. Return the cooked chicken pieces to the pan, nestling them among the potatoes and coating them with the luscious sauce. Finally, sprinkle generously with fresh parsley. Serve immediately and enjoy!

Frequently Asked Questions About Lemon Chicken

Lemon Chicken Recipe

This easy lemon chicken recipe features tender, juicy chicken, perfectly cooked potatoes, and fresh herbs in an irresistible lemon sauce. It’s a flavorful and simple one-pan meal.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 4 people

Author: Chef Lindsey

Ingredients

• 2 chicken breasts (bone-in or boneless)
• 2 chicken thighs (bone-in or boneless)
• 1 teaspoon kosher salt (divided)
• ¾ teaspoon black pepper (divided)
• Cooking spray
• 2 tablespoons olive oil (divided)
• 1 pound small red potatoes (quartered)
• 1 Meyer lemon (cut into ¼-inch-thick slices and seeded)
• 1 cup shallots (chopped)
• 4 garlic cloves (thinly sliced or diced)
• ½ cup dry white wine
• ½ teaspoon thyme leaves (fresh or dried)
• 1 cup unsalted chicken stock (see homemade chicken broth)
• 1 teaspoon cornstarch (or arrowroot powder)
• 2 oz Castelvetrano olives (pitted, optional)
• 2 tablespoons Meyer lemon juice (from fresh lemon or bottled)
• 1 teaspoon sugar (optional, if using regular lemons)
• 2 tablespoons unsalted butter
• 1 tablespoon fresh parsley leaves (chopped, for garnish)

Instructions

1. Preheat the oven to 400°F (200°C). Season the chicken with ½ teaspoon salt and ½ teaspoon black pepper on both sides.
2. Heat an oven-safe pan (e.g., cast iron) over medium-high heat with a small amount of cooking spray or canola oil until smoking. Add chicken pieces, skin-side down, and cook for 6 minutes until crisp and golden brown. Flip the chicken, then transfer the pan to the preheated oven. Bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C) with an instant-read thermometer.
3. Remove chicken from the pan and tent loosely with foil to keep warm. Discard any drippings, but do not wipe out the pan. Add 1 tablespoon of olive oil to the pan, then add the quartered potatoes and sprinkle with ¼ teaspoon salt. Cook over medium heat for 3 minutes per side until browned. Remove potatoes and set aside.
4. Add lemon slices to the pan; cook for 1 minute on each side until lightly browned. Remove lemons and set aside.
5. Add the remaining 1 tablespoon of olive oil, then add shallots and garlic; sauté for 2 minutes, stirring to prevent burning. Pour in the dry white wine and fresh thyme; cook for 1 minute, scraping the bottom of the pan to loosen any browned bits (fond) until the liquid almost evaporates.
6. Return potatoes and lemon slices to the pan. Add 2/3 cup chicken stock, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper. Cover and cook for 10-12 minutes until potatoes are tender.
7. In a small bowl, combine the remaining 1/3 cup stock and cornstarch, whisking until smooth. Add this cornstarch mixture and the optional olives to the pan; bring to a boil. Cook for 1 minute, stirring occasionally, until the sauce thickens.
8. Stir in the lemon juice, sugar (if using), and butter until the butter melts. Return the chicken to the pan, coating it in the sauce. Sprinkle with fresh parsley and serve immediately. Enjoy!

Notes

Adapted from Cooking Light January/February 2013.

Flavor Tips: The dark bits stuck to the bottom of the pan after browning chicken are called “fond.” Deglazing the pan with liquid (like wine or stock) incorporates these bits into your sauce, adding rich, deep flavor to your dish.

Variations: For more intense lemon flavor, marinate the chicken in olive oil, lemon juice, garlic, and herbs for no more than 30 minutes. Be sure to pat dry before browning.

Storage: Leftover lemon butter chicken can be stored in an airtight container in the fridge for 3-4 days. It can also be frozen for up to 6 months.

Nutrition

Course: Dinner | Cuisine: American

Before You Go

I genuinely hope you enjoyed preparing and savoring this professional chef-tested recipe. It’s designed to bring gourmet flavors to your home kitchen with ease. Don’t stop here! Be sure to explore our other fantastic, chef-developed chicken recipes for more delicious inspiration and culinary adventures!