Golden, juicy chicken thighs bathed in a rich lemon butter sauce—this One Pan Lemon Chicken with Butter Sauce is everything you want in a quick dinner. With crispy skin, bold flavor, and zesty freshness from lemon slices, it feels both luxurious and easy. It’s perfect for a weeknight dinner or impressing guests with minimal fuss.

This recipe comes together in a single skillet, making cleanup effortless. The balance of butter, garlic, and lemon creates a luscious pan sauce that clings to the chicken. With a few pantry staples and fresh herbs, you can create a dish that tastes like something from a high-end bistro without leaving your kitchen.

What Kind of Chicken Should I Use?

Bone-in, skin-on chicken thighs are ideal for this recipe. They render beautifully crispy skin and stay tender and juicy during cooking. You could substitute with boneless thighs or even chicken breasts, but adjust cooking time accordingly to avoid overcooking.

Ingredients for the One Pan Lemon Chicken with Butter Sauce

Chicken Thighs (bone-in, skin-on): These give the dish a juicy interior with crispy edges that soak up the sauce.
Lemon Juice and Slices: Brightens the sauce with acidity and aroma. Adds a pop of color, too.
Garlic: Brings out savory depth and blends wonderfully with butter.
Butter: The heart of the sauce—rich, velvety, and essential for the glossy finish.
Chicken Broth: Forms the base of the pan sauce, deglazing the pan and enhancing the flavor.
Olive Oil: Helps sear the chicken for a golden crust.
Salt and Cracked Black Pepper: The essentials for building flavor.
Fresh Parsley: Adds color and a touch of herbal freshness at the end.

How To Make the One Pan Lemon Chicken with Butter Sauce

Step 1: Sear the Chicken

Heat a large skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, place the chicken thighs skin-side down. Cook for 5-6 minutes until the skin is golden and crispy. Flip and sear the other side for 3-4 minutes. Remove and set aside.

Step 2: Build the Sauce Base

Reduce the heat to medium. In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Deglaze the pan with chicken broth, scraping up any brown bits for added flavor.

Step 3: Add Lemon and Butter

Stir in fresh lemon juice and slices. Add butter in small pieces, letting it melt into the sauce to create a glossy emulsion.

Step 4: Simmer with Chicken

Return the chicken thighs to the skillet, skin-side up. Spoon some of the sauce over each piece. Cover partially with a lid and let simmer for 20-25 minutes on low heat, or until chicken is fully cooked and tender.

Step 5: Finish and Garnish

Uncover and increase heat slightly to reduce the sauce if needed. Garnish with chopped fresh parsley and a few extra lemon slices before serving.

How to Serve and Store One Pan Lemon Chicken with Butter Sauce

This dish pairs wonderfully with light sides like steamed rice, couscous, or roasted vegetables. The buttery lemon sauce works beautifully drizzled over mashed potatoes or crusty bread. It’s elegant enough for dinner guests and simple enough for family meals.

To store leftovers, place the cooled chicken and sauce in an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat to maintain the texture of the sauce and the juiciness of the chicken.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, though they cook faster and can dry out more easily. Adjust cooking time and keep them moist with extra sauce.

What if I don’t have fresh lemons?

You can substitute with bottled lemon juice, but fresh lemon slices add aroma and presentation.

Can I make it dairy-free?

Yes, swap the butter for a vegan alternative or olive oil. The sauce won’t be as rich but still flavorful.

How do I get extra crispy skin?

Pat the chicken dry before cooking and don’t overcrowd the pan. Sear it well on medium-high heat before simmering.

Can I freeze this recipe?

Freezing is possible, but the texture of the sauce may change slightly. For best results, consume fresh or within a few days refrigerated.

What can I use instead of chicken broth?

Vegetable broth works fine, though it changes the flavor profile a bit. White wine is another great option for deglazing.

Want More Chicken Dinner Ideas?

You might also like the Garlic Butter Shrimp Scampi Lasagna Recipe, a seafood twist layered with pasta richness. Or try the Savory Lemon Herb Roasted Chicken Thighs, for a zesty oven-baked take.

For more one-pan simplicity, I’d point you to my One Skillet Spicy Garlic Butter Parmesan Steak Pasta and One Pan Smoky Spicy Chicken Rice Bake. Both deliver bold flavors with minimal cleanup. Or if creamy comfort is what you’re after, the Creamy Cajun Chicken Pasta is an absolute hit.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you use extra lemon? Did you try it with couscous or mashed potatoes? Leave a comment below. I’m always curious how others bring this dish to life.

One Pan Lemon Chicken with Butter Sauce

Author: Julia Koch
Total Time: 45 minutes
Yield: Serves 4

Print Recipe

Description

Golden seared chicken thighs simmered in a buttery lemon garlic sauce, all made in one skillet. This dish delivers bright citrus flavor balanced with savory herbs, perfect for a comforting and elegant dinner.

Ingredients

4 bone-in, skin-on chicken thighs

1 tablespoon olive oil

3 cloves garlic, minced

1/2 cup chicken broth

2 tablespoons fresh lemon juice

1 lemon, thinly sliced

3 tablespoons unsalted butter

Salt and cracked black pepper, to taste

1 tablespoon chopped fresh parsley (optional garnish)

Instructions

Heat olive oil in a large skillet over medium-high heat.
Sear chicken thighs skin-side down for 5-6 minutes until golden and crispy. Flip and sear other side for 3-4 minutes. Remove from pan.
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds.
Deglaze the pan with chicken broth, scraping up any brown bits.
Stir in lemon juice and lemon slices. Add butter and let it melt into the sauce.
Return chicken to the skillet, skin-side up. Spoon some sauce over each thigh.
Partially cover and simmer on low for 20-25 minutes until chicken is cooked through.
Uncover and simmer for a few extra minutes to reduce sauce, if desired.
Garnish with chopped parsley and extra lemon slices. Serve warm.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner