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lemon butter chicken recipe

Zesty Lemon Butter Chicken

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This elegant dish combines tender chicken breasts with a luxurious lemon butter sauce. The chicken is coated in tangy Dijon mustard and crispy breadcrumbs, then baked to golden perfection while being basted in a rich citrus butter that creates an irresistible flavor profile.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 people
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup Italian seasoned breadcrumbs
  • 1 teaspoon salt
  • 1 tablespoon lemon zest finely grated
  • 1/2 cup butter real butter, no substitutes
  • 1 large lemon juiced
  • black pepper to taste
  • 6 tablespoons Dijon mustard
  • 6 boneless skinless chicken breast halves
  • 12-16 ounces fettuccine or pasta of your choice

Equipment

  • 13x9 baking dish
  • Small saucepan
  • Large pot

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Brush the chicken breasts generously with Dijon mustard on both sides.
  3. Dredge each mustard-coated chicken breast in the Italian seasoned breadcrumbs until thoroughly coated.
  4. Arrange the breaded chicken breasts in a 13×9 baking dish.
  5. In a small saucepan over low heat, melt the butter. Once melted, stir in the lemon juice, lemon zest, salt, and black pepper.
  6. Pour the lemon butter mixture evenly over the breaded chicken breasts.
  7. Bake uncovered for 45 minutes, basting the chicken with the pan drippings every 15 minutes.
  8. About 15 minutes before the chicken is done, cook the fettuccine according to package directions.
  9. When the chicken is golden and cooked through, transfer to a serving platter.
  10. Scrape up all the caramelized lemon butter bits from the bottom of the baking dish and toss with the hot pasta before serving with the chicken.

Nutrition

Calories: 485kcal

Notes

For best results, use fresh lemons as both the juice and zest are key flavor components. The chicken is done when it reaches an internal temperature of 165°F (74°C). If you prefer darker meat, chicken thighs can be substituted, though cooking time may need to be adjusted.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the chicken from drying out.
This dish pairs beautifully with roasted asparagus, steamed broccoli, or a simple arugula salad with shaved parmesan.

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