Spicy Lemon Butter Chicken

4.75 from 4 votes

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 you will love: Creamy Baked Pesto Chicken Thighs, Honey Butter Garlic Chicken, Pesto Cream Cheese Chicken, and Jamaican Brown Stew Chicken.

Spicy lemon butter chicken served on a plate.
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About Spicy Lemon Butter Chicken

I just whipped up the most tantalizing dish—Spicy Lemon Butter Chicken—and couldn’t wait to share the recipe.

Crisp, juicy chicken pieces bathed in the creamiest spicy lemon butter sauce: are your taste buds tingling yet?

What’s fantastic about this recipe is not just its deliciousness but also its simplicity. It’s a one-pot wonder made with basic ingredients, perfect for a hassle-free lunch or dinner.

I opted to pan-fry the chicken breasts for that golden crispiness, but you can toss them in the oven or air fryer for a healthier twist.

And guess what? This recipe is super flexible. Need to feed a crowd? No problemo! Just double or triple the ingredients accordingly. Remember, if you’re frying up a storm, do it in batches to keep that chicken sizzling to perfection.

Ingredients

Lemon butter chicken ingredients 1
Lemon butter chicken ingredients 2

Chicken

I made this recipe using boneless, skinless chicken breasts, but you can also use chicken thighs or tenders.

The cooking time will differ, as chicken thighs take longer 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 black pepper powder.

Extra Virgin Olive Oil

To pan-fry the chicken, use good-quality extra virgin olive oil. If you don’t have olive oil, you can use any cooking oil.

For The Sauce

The crispy fried chicken is topped with a delectable sauce made using lemon juice, lemon zest, garlic, red pepper flakes, Italian seasoning, salt, black pepper powder, cold unsalted butter, and fresh parsley.

For a taste change, you can replace lemon juice with orange juice and orange zest.

There are many Italian seasonings available in the market, but if you can’t find them, you can use a combination of red pepper flakes, dried basil, dried oregano, and freshly cracked black pepper.

You can use garlic powder instead of fresh garlic, but fresh garlic’s taste is hard to match.

Add heavy cream to the recipe to make the sauce creamier and richer.

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.

Pounding the chicken breast.

Mix the following ingredients in a large shallow bowl.

  • ¼ cup all-purpose flour
  • 2 tablespoon grated parmesan cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper powder
Flour, parmesan cheese, salt and pepper mixed in a shallow bowl.

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

Dredging the chicken breast with flour.

Pan Fry The Chicken

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

Some oil added to a pan.

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

Chicken breasts arranged in the pan.

Fry for 4-5 minutes without disturbing, then flip the chicken breast using a pair of tongs.

Fry for another 3-4 minutes until golden brown from the other side as well.

Flipped chicken breasts.

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.

Make The Sauce

Add the following ingredients to the same pan where we cooked the chicken and stir well to combine.

  • 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

The bits of chicken sticking to the bottom of the pan in which we fried it contain all the flavors, and we don’t want to lose those flavors.

Sauce ingredients added to the pan.

Cook on medium heat until the sauce is reduced to ⅓rd (3-4 minutes), stirring frequently.

Add 6 tablespoon cold unsalted butter (cut into 1-inch cubes) to the pan and cook until everything comes together (1-2 minutes), stirring frequently.

Butter added to the pan.
Ready sauce.

Serve The Chicken

Transfer the cooked chicken breast to the serving plates.

Fried chicken transferred to a serving plate.

Pour the creamy lemon butter sauce over the chicken. Garnish with chopped fresh parsley and a few lemon slices, and serve hot.

Ready spicy lemon butter chicken garnished with parsley.

Frequently Asked Questions

Why is it important to pound the chicken?

No matter how you cook a chicken breast, one step is very important: pound the chicken. Chicken pieces vary in thickness, and pounding helps them reach an even thickness, so they cook evenly.

Pounding also tenderizes the chicken, which results in a tender and juicy cooked chicken.

Can I make the chicken without the flour crust?

If you want a healthier alternative, season the boneless chicken breast with salt, pepper, and some Italian seasoning, then pan-fry the chicken from both sides. Once done, pour the sauce over it and enjoy it.

Can I bake the chicken instead of frying it?

Preheat the oven to 360°F (180°C). Arrange the flour-coated chicken on a parchment-lined baking sheet. Spray some olive oil and bake for 20 to 25 minutes until the chicken is cooked well.

Make this tender and juicy Spicy Lemon Butter Chicken for a quick dinner. It comes together in under 30 minutes using pantry staples.
4.75 from 4 votes

Spicy Lemon Butter Chicken Recipe

Make this tender and juicy Spicy Lemon Butter Chicken for a quick dinner. It comes together in under 30 minutes using pantry staples.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4 people

Ingredients 

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 unsalted butter (cut into 1 inch cubes)
  • 1 tablespoon chopped parsley
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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 ⅓rd (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.

Video

Notes

This recipe can easily be doubled or tripled according to your requirements. Just make sure to fry the chicken in batches.
I used boneless, skinless chicken breasts to make this recipe, but you can use chicken thighs, too. The cooking time will differ, as chicken thighs take longer than chicken breasts.
If you like crispy skin on the chicken, then you can leave the skin on, too.
For a taste change, you can replace lemon juice and zest with orange juice and orange zest.
There are many 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 fresh garlic’s taste is hard to match.

Nutrition

Calories: 580kcal, Carbohydrates: 9g, Protein: 50g, Fat: 38g, Saturated Fat: 14g, Trans Fat: 1g, Cholesterol: 191mg, Sodium: 462mg, Potassium: 906mg, Fiber: 1g, Sugar: 1g, Vitamin A: 855IU, Vitamin C: 17mg, Calcium: 61mg, Iron: 2mg
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4.75 from 4 votes (4 ratings without comment)

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