Quick One-pan Lemon Butter Chicken

This recipe for One-Skillet Lemon Butter Chicken is simple and flavoursome.

Chicken breast with lemon and rosemary

Enjoy your evening more with this one-pan dinner option. Make use of in season lemons and, with only one pan to scrub at the end, you’ll save on clean-up time.

Serves: 4
Time: 30 minutes


  • 2 large boneless skinless chicken breasts, halved
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 teaspoons lemon pepper seasoning
  • 1/3 cup butter
  • 2 lemons, sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon fresh tarragon
  • hot cooked rice or pilaf (optional)

Lightly flatten each chicken breast half with a mallet to about one centimetre thick. In a shallow bowl, mix together the flour, salt and lemon pepper. Dredge each piece of chicken through the flour mixture. Heat butter (save 1 tablespoon butter) in a large fry pan over medium-high heat. Cook chicken breasts in heated fry pan for about 3 minutes on each side or until browned and no longer pink.

Remove chicken and wipe fry pan clean with a paper towel.

Add the last tablespoon of butter and lemon slices to the fry pan and cook for 2 minutes or until lightly browned, turning once. Use a fork to squeeze the lemon slices a bit. Return the chicken to the pan, drizzling with lemon juice. Cook for another 2 to 3 minutes until juices have reduced slightly.

Serve chicken mixture over rice or pilaf.



    To make a comment, please register or login
    17th Jan 2017
    What do you do with the tarragon, chuck it out to the chooks?
    fish head
    17th Jan 2017
    That is a lot of butter.
    17th Jan 2017
    chicken breasts in pic don't look flattened or even halved to me and where's the rice ?? lemon is wedged not sliced too
    17th Jan 2017
    Looks like an American recipe, citing "all-purpose flour". Also lemons aren't in season now: most citrus fruits ripen in the Australian winter.

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