This low carb 4-ingredient lemon butter chicken skillet is the kind of cozy, little-secret recipe you share on a rainy spring afternoon at work. A coworker passed it along to me years ago, promising it would be the most juicy, melt-in-your-mouth dinner I’d ever taste—and she was right. With just chicken, butter, lemon, and a pinch of seasoning, you get tender seared chunks of chicken in a rich yellow butter sauce, dotted with soft, tangy lemon slices. It’s simple enough for a busy weeknight, but special enough to feel like a treat around the family table.
Serve this lemon butter chicken spooned over steamed broccoli, sautéed green beans, or a simple side salad to keep things low carb. If your family isn’t counting carbs, it’s wonderful over buttered rice, mashed potatoes, or egg noodles to soak up every bit of that golden sauce. A side of roasted asparagus or a pan of garlic-roasted cauliflower also pairs beautifully, and a crisp green salad with a light vinaigrette helps balance the richness of the butter.
4-Ingredient Lemon Butter Chicken SkilletServings: 4
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
3 tablespoons salted butter
1 large lemon, thinly sliced (seeds removed) plus 2 tablespoons fresh lemon juice
1 1/4 teaspoons kosher salt, plus more to taste
Directions
Pat the chicken breast chunks dry with paper towels. This helps them sear instead of steam and gives you those pretty golden brown spots. Sprinkle the chicken evenly with the kosher salt and gently toss to coat.
Heat a large skillet (10 to 12 inches) over medium-high heat. Add 2 tablespoons of the butter and let it melt completely, swirling the pan so the bottom is coated and the butter just begins to foam.
Add the seasoned chicken chunks in a single layer. Let them cook undisturbed for 3 to 4 minutes, until the bottoms are nicely seared and golden brown. Avoid moving them too much at this stage so they develop color.
Stir and flip the chicken pieces, then tuck the lemon slices in and around the chicken in the skillet. Cook for another 4 to 6 minutes, stirring occasionally, until the chicken is cooked through (no longer pink in the center and juices run clear) and some of the lemon edges are lightly charred.
Reduce the heat to medium-low. Add the remaining 1 tablespoon butter and the 2 tablespoons fresh lemon juice to the skillet. Stir gently as the butter melts, scraping up any browned bits from the bottom of the pan to create a rich yellow butter sauce.
Simmer for 1 to 2 minutes more, just until the sauce slightly thickens and coats the chicken, and the lemon slices are soft and glossy. Taste and add a pinch more salt if needed.
Remove from heat. Let the chicken rest in the pan for 2 to 3 minutes so it stays juicy and soaks up more of the lemon butter. Serve the chicken chunks on warm plates, spooning plenty of the buttery lemon sauce and soft lemon slices over the top for that melt-in-your-mouth finish.
Variations & Tips
For picky eaters: If the lemon slices look too bold for little ones, cook them in the pan as directed for flavor, then set the slices aside and just spoon the sauce and chicken onto their plates. You can also reduce the added lemon juice to 1 tablespoon for a milder tang. For extra richness: Stir in an additional tablespoon of butter at the end for an even silkier sauce, or add a splash of chicken broth (about 2 tablespoons) with the lemon juice if you want a bit more sauce without changing the ingredient list. For darker sear: Use a cast iron skillet and make sure the pan is fully hot before adding the chicken, being careful not to overcrowd the pan—work in two batches if needed. For make-ahead prep: Cut and salt the chicken up to 24 hours in advance and refrigerate it tightly covered; this helps it stay flavorful and juicy. Food safety tips: Always wash your hands, cutting board, and knife thoroughly after handling raw chicken. Cook chicken to an internal temperature of at least 165°F (74°C), checking the thickest pieces with an instant-read thermometer. Do not reuse any marinade or juices from raw chicken in the finished dish. Refrigerate leftovers within 2 hours of cooking in a shallow container and use within 3 to 4 days, reheating gently over low heat so the chicken stays tender.
