Rating: 4 stars 4
2 Ratings
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  • 4 star values: 2
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I am a new cook and I created this recipe for my boyfriend who loved his mother's lemon butter chicken to death but it was a bit heavy on the butter for me. My compromise utilizes half a stick of butter and has great flavor. Serve this over rice for an amazing dinner! Great leftovers too!


Recipe Summary

25 mins
25 mins
50 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat olive oil in a deep skillet over medium heat. Add onion, shallots, and garlic; cook and stir until onion becomes translucent, about 5 minutes. Add 1/2 of the butter.

  • While onion mixture is cooking, season chicken thoroughly with salt and pepper. Add chicken to the skillet and toss to coat. Add the zest and juice of 1 lemon. Stir until chicken becomes opaque. Season with pepper again and add remaining lemon zest and juice.

  • Pour in chicken broth and remaining butter; stir, cover, and let simmer until chicken is no longer pink in the center and juices run clear, 10 to 15 minutes.

  • Mix cornstarch with 1/4 cup water and stir into the skillet. Cook over medium-low heat until sauce thickens, about 5 minutes.

Nutrition Facts

390 calories; protein 26.6g; carbohydrates 21.1g; fat 24.9g; cholesterol 97.3mg; sodium 541mg. Full Nutrition