This Chicken with Lemon Cream Sauce aka Beurre Blanc is one of those recipes that feels fancy but is secretly simple—and it’s been a staple on our dinner table for years. The bright pop of lemon, the silky richness of beurre blanc, and the golden seared chicken come together in the kind of dish that makes any weeknight feel a little special.
Beurre blanc may sound fancy (it is French, after all), but it’s essentially a dreamy butter sauce with white wine and lemon that adds instant elegance to just about anything. And once you try it, you’ll wonder why it’s not already in your weekly rotation. This dish has just the right balance of creamy, tangy, and comforting—and it's almost guaranteed to impress.
Whether you're cooking for date night, guests, or just yourself (treat yourself!), this one's a keeper.
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What is Beurre Blanc Sauce?
Beurre blanc (French for “white butter”) is a classic French sauce known for its luscious, creamy texture and bright, tangy flavor. Traditionally made with white wine, vinegar, shallots, and cold butter, it’s gently emulsified to create a silky sauce that’s both luxurious and surprisingly easy to pull off at home. In this version, I skip the vinegar and lean into the freshness of lemon juice for a lighter, zesty twist.
You’ll usually find beurre blanc served with fish, but it’s absolutely dreamy over chicken and vegetables too. Once you’ve tried it, it’s hard to go back.
Key Characteristics of Beurre Blanc
Creamy Texture: That signature smooth, velvety finish comes from emulsifying butter into the wine base.
Bright Flavor: The lemon juice and white wine add just the right amount of acidity to cut through the richness.
Super Versatile: It’s elegant enough for date night but simple enough to whip up on a weeknight. Win-win.
Tips for Perfect Beurre Blanc
Use Cold Butter: This is key for creating a smooth, stable emulsion. Warm butter = broken sauce.
Keep the Heat Low: Beurre blanc is delicate—too much heat and it’ll split. Low and slow wins here.
Whisk Like You Mean It: Keep whisking as you add the butter to get that glossy, restaurant-style finish.
Chicken with Lemon Cream 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 ingredients and instructions in the recipe card at the end of post
- Boneless, skinless chicken breasts (halved); cutting them in half helps them cook evenly and faster while staying juicy inside.
- Butter; used for searing the chicken to give it rich flavor and golden color.
- Olive oil; helps prevent the butter from burning and adds depth to the pan sauce.
- All-purpose flour; creates a light coating on the chicken that crisps beautifully when pan-seared.
- Garlic powder; infuses the crust with mellow, savory flavor.
- Onion powder; enhances the seasoning and complements the garlic without overpowering.
Chicken Marinade:
- Fresh lemon juice; brightens the dish and helps tenderize the chicken.
- Crushed garlic cloves; adds bold, aromatic flavor to the marinade.
- Lemon pepper seasoning; a zesty blend of citrus, black pepper, and herbs that adds tang and spice—see below for substitutions if you don’t have any.
Lemon Beurre Blanc:
- Diced shallots; bring a delicate, sweet onion flavor that melts into the sauce.
- Minced garlic; adds sharpness and depth.
- Fresh dill; provides a clean, herby finish that complements the citrus.
- Fresh lemon juice; adds acidity and brightness to balance the richness of the butter and cream.
- Dry white wine; builds complexity in the sauce—choose something crisp, like Sauvignon Blanc or Pinot Grigio.
- Heavy cream; rounds out the texture and helps the sauce emulsify.
- Cold, cubed butter; slowly whisked in to create a silky, restaurant-style beurre blanc with a luxurious finish.
Instructions
Full ingredients and instructions in the recipe card at the end of post
Chicken
Step 1: Start by slicing your chicken breasts in half horizontally to create thinner cutlets. If needed, gently pound them with a mallet to even out the thickness for uniform cooking.
Step 2: In a bowl, whisk together lemon juice, olive oil, crushed garlic, and lemon pepper seasoning. Add the chicken and toss to coat fully. Let it soak in the marinade while you prep the rest—30 minutes gives great flavor.
Step 3: Once the chicken is marinated, dredge each piece in the seasoned flour mixture, pressing gently to help the coating stick evenly on all sides.
Step 4: Heat a mix of butter and olive oil in a skillet over medium-high heat. Once the pan is hot and the butter starts to foam, lay in the chicken pieces. Cook each side for about 4–5 minutes until golden brown and cooked nearly through.
Beurre Blanc Sauce
Step 5: In a small saucepan, sauté the shallots and garlic in a bit of butter over medium heat just until soft and fragrant—this takes about 2 minutes.
Step 6: Pour in the wine and lemon juice, then stir in the cream. Let the mixture gently simmer and reduce by half so the flavor concentrates.
Step 7: Lower the heat and slowly whisk in cold butter, one piece at a time, allowing it to melt gradually into the sauce. This step creates a silky, rich texture.
Step 8: Straining the sauce at this point is optional, depending on how smooth you like it. Finish with chopped dill for a bright, herby finish.
Step 9: Return the chicken to the pan with the sauce or plate it and spoon the warm sauce over the top. Let everything heat through for a few minutes to blend the flavors.
Step 10: Serve with a final drizzle of sauce and a sprinkle of fresh dill if you like a vibrant finish.
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 teaspoon of white vinegar.
Lemon Pepper Seasoning: You can make your own with 1 teaspoon lemon zest, ¼ teaspoon garlic powder, ¼ teaspoon onion, powder, ½ teaspoon salt, ¼ teaspoon 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
Beurre blanc sauce is best made fresh, but you can prep the ingredients in advance.
Yes! Just marinate the chicken and skip the flour. Also, you can sub the wine for chicken broth and a teaspoon of vinegar (since white wine has sugar).
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.
Gently reheat in a medium saucepan over low heat, adding a splash of water or broth to keep the sauce smooth.
⭐️ Recipe
Chicken with Lemon Cream Sauce (Beurre Blanc)
Ingredients
- 2 chicken breasts halved
- 2 tablespoon butter
- 2 tablespoon olive oil add more as needed while cooking chicken
Chicken Marinade
- 1 lemon juiced
- ⅓ cup olive oil
- 4 cloves garlic
- 1 tablespoon lemon pepper seasoning
Flour Mix
- 1.5 cups flour
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
Lemon butter sauce
- 2 small shallots diced or one large shallot
- 2 garlic cloves minced
- 1.5 tablespoon minced dill
- 2 tablespoon lemon juice
- ½ cup dry white wine
- ⅓ cup heavy cream
- 8 tablespoon 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 tablespoon garlic powder, 1 teaspoon onion powder.
- Dredge the marinated chicken breasts in the flour mixture, ensuring an even coating.
Cook Chicken
- Heat 2 tablespoon butter and 2 tablespoon 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 ½ cup of dry white wine and 2 tablespoon 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.
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