Make this tender and juicy Spicy Lemon Butter Chicken for a quick dinner. It comes together in under 30 minutes using pantry staples.
If you like chicken, here are some more recipes that you will absolutely love – Cilantro Lime Chicken, Jamaican Jerk Chicken, Sheet Pan Spicy Korean Chicken, and Creamy Baked Pesto Chicken Thighs.

Jump to:
About Spicy Lemon Butter Chicken
Crisp, juicy, and tender chicken pieces dunked in the creamiest spicy lemon butter sauce ever – this Spicy Lemon Butter Chicken will surely satisfy your taste buds.
This one-pot chicken dish is super easy to cook and makes for a great lunch or dinner.
I have pan-fried the coated chicken breasts but you can definitely bake them in an oven or air fry them for a healthier take.
This recipe can be easily doubled or tripled as per your requirement. Just make sure to fry the chicken in batches.
Ingredients


Chicken – I used boneless skinless chicken breast to make this recipe but you can use chicken thighs too.
Keep in consideration that the cooking time will be different, as chicken thighs take more time to cook than chicken breasts.
If you like crispy skin on the chicken, then you can leave the skin on too.
To Coat The Chicken
You will need all-purpose flour, grated parmesan cheese, salt, and pepper.
Extra Virgin Olive Oil – Use good quality extra virgin olive oil to pan-fry the chicken. If you do not have olive oil, you can use any vegetable oil.
For The Sauce
The crispy fried chicken is topped with a delectable sauce that is made using lemon juice, lemon zest, garlic, red pepper flakes, Italian seasoning, salt, black pepper powder, cold butter, and fresh parsley.
You can replace lemon juice and lemon zest with orange juice and orange zest for a tase change.
There are a lot of Italian seasonings available in the market, but if you can’t find them you can use a combination of red chili flakes, dried basil, oregano, and black pepper.
You can use garlic powder instead of fresh garlic, but the taste that fresh garlic delivers is hard to match.
How To Make Lemon Butter Chicken
Coat The Chicken
Rinse 4 boneless chicken breasts with water and pat them dry using paper tissues.
Pound them using a meat pounder until they are quite thin.

Mix
- ¼ cup all-purpose flour
- 2 tablespoon grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper powder
in a large shallow bowl.

Dredge the chicken breast in the flour mixture from both sides.

Pan Fry The Chicken
Heat 2 tablespoon extra virgin olive oil in a 9-inch nonstick skillet over medium heat.

Shake the chicken breasts to remove the extra flour coating and line them in the hot skillet in a single layer.

Fry for 4-5 minutes without disturbing and then flip the chicken breast using a pair of tongs.
Fry for another 3-4 minutes until nicely browned from the other side as well.

Remove the fried chicken breasts to a plate and cover the plate with a lid.
Add the remaining oil to the pan and cook the other breasts as well.
Make The Sauce
Add
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 teaspoon minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper powder
to the same pan in which we cooked the chicken and stir well to combine.
All the flavors are in the bits of chicken sticking to the pan in which we fried it. We don’t want to lose those flavors.

Cook on medium heat until the sauce is reduced to â…“rd, 3-4 minutes, stirring frequently.
Add 6 tablespoon cold butter (cut into 1-inch cubes) to the pan and cook until everything comes together, 1-2 minutes, stirring frequently.


Serve The Chicken
Transfer the chicken breast to the serving plates.

Pour the buttery sauce over the chicken. Garnish with chopped fresh parsley and serve hot.

Frequently Asked Questions
No matter how you cook a chicken breast, one step is very important, to pound the chicken. Chicken pieces vary in thickness, and pounding helps to get them to an even thickness so that they cook evenly.
Pounding also tenderizes the chicken, which results in a tender and juicy cooked chicken.
If you are looking for a healthier alternative, just season the boneless chicken breast with salt, pepper, and a bit of Italian Seasoning, and then pan-fry the chicken from both sides. Once done, pour the sauce over it and enjoy it.
Preheat the oven to 360 degrees f (180 degrees c). Arrange the flour-coated chicken on a parchment-lined baking sheet. Spray some olive oil and then bake for 20 to 25 minutes until the chicken is cooked well.
Variations
Gluten-Free – If you are looking for a gluten-free alternative, you can use gluten-free flour instead of all-purpose flour.
You can also avoid coating the chicken with all-purpose flour and just grill the chicken and flavor it with salt and pepper.
Dunk this grilled chicken in the lemon butter sauce and your gluten-free chicken is ready to be served.
With Vegetables – Vegetables such as asparagus, broccoli, green beans, and zucchini goes well along with this lemon butter sauce. Cook the veggies in the same pan after cooking the chicken.
Saucy – If you want to make your chicken a little saucy, then you can add some chicken broth to the sauce.
The flavors from the chicken broth complement the lemon sauce really well and make this dish even more delicious. To thicken the sauce, add some cornstarch slurry and cook until the sauce is thick.
Others – Add a splash of wine to the sauce. You can also add some smoked paprika for a smoky flavor to the sauce.
Serving Suggestions
This lemony chicken tastes great on its own, but you can also serve some refreshing salads on the side such as Broccoli Apple Salad, and Greek Salad, or just some grilled vegetables such as asparagus, carrots, beans, etc.
You can also serve some mashed potatoes, melting potatoes, or even a cilantro lime potato salad on the side if serving for your brunch.
Serve it on a bed of plain steamed rice or herbed rice. The buttery sauce tastes really well with the same. It even tastes great with pasta or cauliflower rice.
You can also serve some spaghetti or linguine by the side.
Storage Suggestions
If you have leftovers, you can store them in an airtight container for about a day or 2 in the refrigerator.
You can use the leftover chicken to make a zesty chicken salad the next day.
You can pound and coat the chicken with the flour mixture and refrigerate it until you want to prepare it. Making the sauce is really easy and hardly takes any time. The time your chicken is getting pan-fried, you can get the sauce ready.
You Might Also Like
Recipe Card

Spicy Lemon Butter Chicken Recipe
IngredientsÂ
Ingredients
- 4 boneless skinless chicken breasts
- ¼ cup all purpose flour
- 2 tablespoons grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 4 tablespoons extra virgin olive oil
For the sauce
- ¼ cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons minced garlic
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- 6 tablespoons cold butter (cut into 1 inch cubes)
- 1 tablespoon chopped parsley
Instructions
Coat The Chicken
- Rinse chicken breasts with water and pat them dry using paper tissues.
- Pound them using a meat pounder until they are quite thin.
- Mix all-purpose flour, parmesan cheese, salt, and pepper powder in a large shallow bowl.
- Dredge the chicken breast in the flour mixture from both sides.
Pan Fry The Chicken
- Heat 2 tablespoon of olive oil in a 9-inch nonstick skillet over medium heat.
- Shake the chicken breasts to remove the extra flour coating and line them in the hot skillet in a single layer.
- Fry for 4-5 minutes without disturbing and then flip the chicken breast using a pair of tongs.
- Fry for another 3-4 minutes until nicely browned from the other side as well.
- Remove the fried chicken breasts on a plate and cover the plate with a lid.
- Add the remaining oil to the pan and cook the other breasts as well.
Make The Sauce
- Add lemon juice, lemon zest, garlic, pepper flakes, Italian seasoning, salt, and pepper powder to the same pan in which we cooked the chicken and stir well to combine
- Cook on medium heat until the sauce is reduced to â…“rd, 3-4 minutes, stirring frequently.
- Add butter to the pan and cook until everything comes together, 1-2 minutes, stirring frequently.
Serve The Chicken
- Transfer the chicken breast to the serving plates.
- Pour the buttery sauce over the chicken. Garnish with chopped fresh parsley and serve hot.
Chandini Monnappa
This sounds like a great dish! Could you suggest a substitute for parmesan?
Neha Mathur
You can use any hard cheese.