Lemon chicken with lemon beurre blanc sauce (creamy lemon white wine sauce) is a staple in my household, making a regular appearance on our dinner table. The bright, tangy flavors of lemon paired with the creamy, rich beurre blanc sauce are a match made in culinary heaven. This dish is rooted in French cuisine, where beurre blanc is a classic sauce that adds elegance to any meal. With its simple yet exquisite flavors, this recipe is sure to become a favorite in your home too.
What is Beurre Blanc
Beurre blanc, which translates to “white butter” in French, is a classic French sauce that is beloved for its rich, creamy texture and bright, tangy flavor. It’s made primarily with butter, white wine, and usually vinegar (I omitted vinegar), and often enhanced with shallots and lemon juice. This sauce is a staple in French cuisine and is typically served with fish, chicken, and vegetables.
Key Characteristics of Beurre Blanc
Creamy Texture: The sauce is smooth and velvety, thanks to the emulsion of butter.
Bright Flavor: The acidity from the wine and vinegar, along with the lemon juice, gives the sauce a lively and refreshing taste.
Versatile: Beurre blanc pairs well with a variety of dishes, making it a versatile addition to many meals.
Tips for Perfect Beurre Blanc
Use Cold Butter: Adding cold butter helps to create a stable emulsion and prevents the sauce from breaking.
Low Heat: Keep the heat low when adding the butter to avoid overheating and breaking the sauce.
Continuous Whisking: Whisk continuously to ensure a smooth and creamy texture.
Lemon Chicken with Lemon Butter Sauce (Beurre Blanc) Video
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Why You’ll Love This Recipe
Restaurant-Quality Meal: Elegant and delicious, perfect for any occasion.
Simple Ingredients: Pantry staples that you likely already have.
Great Flavor: The perfect blend of lemon and rich beurre blanc sauce.
Quick and Easy: Ideal for busy weeknights.
Ingredients
Full recipe, instructions and photos in recipe card
- 2 chicken breasts (halved)
- 2 tbsp butter
- 2 tbsp olive oil
Chicken Marinade:
- Juice of 1 lemon
- ⅓ cup olive oil
- 4 garlic cloves, crushed
- 1 tbsp lemon pepper seasoning (see below for substitutions)
Flour Mix:
- 1.5 cups flour
- 1 tbsp garlic powder
- 1 tsp onion powder
Lemon Beurre Blanc:
- 2 small shallots, diced
- 2 garlic cloves, minced
- 1.5 tbsp minced dill
- 2 tbsp lemon juice
- 1/2 cup dry white wine
- ⅓ cup heavy cream
- 8 tbsp butter, cold and cubed
Instructions
Full recipe, instructions and photos in recipe card
Preparing the Chicken
Marinate the Chicken: Slice the chicken cutlets in half and thin out with a mallet. In a bowl, combine the juice of 1 lemon, ⅓ cup olive oil, 4 crushed garlic cloves, and lemon pepper seasoning. Add the chicken breasts, ensuring they are well-coated. Let marinate for at least 30 minutes.
Flour Mix: In a separate bowl, mix 1.5 cups flour, 1 tbsp garlic powder and 1 tsp onion powder. Dredge the marinated chicken breasts in the flour mixture, ensuring an even coating.
Cook the Chicken: Heat 2 tbsp butter and 2 tbsp olive oil in a large non-stick pan over medium-high heat. Once hot, add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side. I remove it once the chicken has reached 160F because I will cover with aluminum to finish the cooking process. Transfer to a plate and cover with aluminum foil.
Making the Lemon Beurre Blanc
Start the Sauce: In a small saucepan, sauté the diced shallot and minced garlic over medium heat until fragrant, about 2 minutes.
Add Liquids: Add 1/3 cup of dry white wine and 2 tbsp lemon juice to the pan. Add the cream. Bring to a simmer and reduce by half, about 4 minutes.
Add Butter: Lower the heat and gradually whisk in the cold butter, one tablespoon at a time, until the sauce is creamy and smooth. I strain my sauce at this point but totally optional. Stir in the minced dill.
Season: Add salt and white pepper to taste.
Bringing It All Together
Combine and Serve: Return the chicken breasts to the pan, spooning some of the sauce over the top. Cook for another 2-3 minutes until everything is heated through.
Garnish and Enjoy: Transfer the chicken to a serving platter, drizzle with additional sauce, and garnish with fresh dill if desired.
Substitutions
Protein: Swap chicken breasts with salmon or pork chops for a different take.
Wine: Use chicken broth if you prefer to avoid alcohol and add a tsp of white vinegar.
Lemon Pepper Seasoning: You can make your own with 1 tsp lemon zest, 1/4 tsp garlic powder, 1/4 tsp onion, powder, 1/2 tsp salt, 1/4 tsp black pepper.
What to Serve With
Side Vegetables: Pair with fresh green beans or my Roasted Vegetables.
Starches: Serve over my Creamy Garlic Mashed Potatoes or alongside rice pilaf.
Salad: A simple green salad with a light vinaigrette complements the rich sauce.
FAQ
Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well too, but adjust the cooking time as needed.
Can I make the sauce ahead of time?
Beurre blanc sauce is best made fresh, but you can prep the ingredients in advance.
Can I make this Keto?
Yes! Just marinate the chicken and skip the flour. Also, you can sub the wine for chicken broth and a tsp of vinegar (since white wine has sugar).
My sauce is broken! Help!
To fix a broken beurre blanc, remove the pan from the heat and whisk in a few ice cubes. This will lower the temperature of the butter and help it solidify.
What’s the best way to reheat leftovers?
Gently reheat in a medium saucepan over low heat, adding a splash of water or broth to keep the sauce smooth.
Can I use a different herb instead of dill?
Yes, you can substitute dill with parsley, chives, or tarragon for a different flavor profile.
This lemon chicken with lemon beurre blanc sauce is sure to become a favorite in your home. With its bright lemon flavor and creamy, rich sauce, it’s perfect for any occasion, from weeknight meals to special dinners. Bon appétit!
Lemon Chicken w/ Lemon Butter Sauce
Ingredients
- 2 chicken breasts halved
- 2 tbsp butter
- 2 tbsp olive oil add more as needed while cooking chicken
Chicken Marinade
- 1 lemon juiced
- 1/3 cup olive oil
- 4 cloves garlic
- 1 tbsp lemon pepper seasoning
Flour Mix
- 1.5 cups flour
- 1 tbsp garlic powder
- 1 tsp onion powder
Lemon butter sauce
- 2 small shallots diced or one large shallot
- 2 garlic cloves minced
- 1.5 tbsp minced dill
- 2 tbsp lemon juice
- 1/2 cup dry white wine
- ⅓ cup heavy cream
- 8 tbsp very cold butter
Instructions
Prepare the Chicken
- Slice the chicken cutlets in half.
- Place in between plastic wrap and thin out with the flat side of a mallet.
- In a bowl, combine the juice of 1 lemon, ⅓ cup olive oil, 4 crushed garlic cloves, and lemon pepper seasoning.
- Add the chicken breasts, ensuring they are well-coated. Let marinate for at least 30 minutes.
- In a separate bowl, mix 1.5 cups flour, 1 tbsp garlic powder, 1 tsp onion powder.
- Dredge the marinated chicken breasts in the flour mixture, ensuring an even coating.
Cook Chicken
- Heat 2 tbsp butter and 2 tbsp olive oil in a large non-stick pan over medium-high heat. Once hot, add the chicken breasts and cook until golden brown and cooked through, about 4-5 minutes per side.
- I like to remove them when the internal temp is 160F since it will continue cooking. Transfer to a plate, cover with aluminum to keep warm and finish the cooking process.
Lemon Beurre Blanc
- In a small saucepan, sauté the diced shallot and minced garlic with a little butter over medium heat until fragrant, about 2 minutes.
- Add 1/2 cup of dry white wine and 2 tbsp lemon juice to the pan. Add the cream. Bring to a simmer on medium heat and reduce by half, about 4 minutes.
- Lower the heat and gradually whisk in the cold butter, two tablespoons at a time, until the sauce is creamy and smooth.
- If desired you can strain the sauce. Stir in the minced dill. Add salt and white pepper to taste.
Bring It All Together
- Return the chicken breasts to the pan, spooning some of the sauce over the top. Cook for another 2-3 minutes until everything is heated through.
- Transfer the chicken to a serving platter, drizzle with additional sauce, and garnish with fresh dill if desired.
