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Lemon beurre blanc chicken on a white plate with dill.

Chicken Beurre Blanc (French Lemon Butter Sauce)

Lemon chicken with lemon beurre blanc 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.
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Course: Main Course
Cuisine: French
Keyword: Chicken
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 people
Calories: 619kcal
Author: Lola Jay

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
US Customary - Metric

Instructions 

Prepare the Chicken

  • Slice the chicken cutlets in half.
    2 chicken breasts
    Slicing raw chicken breast on a cutting board for meal preparation.
  • Place in between plastic wrap and thin out with the flat side of a mallet.
    Four chicken breasts covered in plastic wrap being tenderized on a cutting board with a kitchen tool.
  • 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.
    1 lemon, ⅓ cup olive oil, 4 cloves garlic, 1 tablespoon lemon pepper seasoning
    Tongs mixing raw chicken breast in marinade in a glass bowl on a wooden table.
  • In a separate bowl, mix 1.5 cups flour, 1 tablespoon garlic powder, 1 teaspoon onion powder.
    1.5 cups flour, 1 tablespoon garlic powder, 1 teaspoon onion powder
    Pouring seasoning onto flour in a white bowl for cooking preparation on a wooden countertop.
  • Dredge the marinated chicken breasts in the flour mixture, ensuring an even coating.
    Hand mixing flour in a white bowl for baking preparation on a wooden surface.

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.
    2 tablespoon olive oil, 2 tablespoon butter
    Cooking chicken in a cast iron skillet, hands pressing down seasoned chicken breasts in a kitchen.
  • 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.
    Golden-brown fish fillets being cooked in a pan with a probe thermometer nearby for temperature check.

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.
    2 small shallots diced, 2 garlic cloves minced
    Cooking chopped onions and garlic in a stainless steel pan for a flavorful dish.
  • 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. Keep the sauce under 135–140°F once butter is added. If it gets hotter than that, the emulsion can split.
    2 tablespoon lemon juice, ½ cup dry white wine, ⅓ cup heavy cream
    Creamy sauce with diced onions and ham simmering in a pan.
  • Lower the heat and gradually whisk in the cold butter, two tablespoons at a time, until the sauce is creamy and smooth.
    8 tablespoon very cold butter
    Adding butter to creamy onion sauce in a pan, enhancing flavor and texture.
  • If desired you can strain the sauce. Stir in the minced dill. Add salt and white pepper to taste.
    1.5 tablespoon minced dill
    Creamy homemade ranch dressing being mixed with a spatula in a bowl.

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.
    Golden fried chicken in a creamy dill sauce in a skillet. Delicious home-cooked meal.
  • Transfer the chicken to a serving platter, drizzle with additional sauce, and garnish with fresh dill if desired.
    Grilled chicken with creamy sauce, lemon, and dill garnish on a black plate, served by a chef on a wooden counter.

Video

Notes

Storage:
Because beurre blanc is butter-based and emulsified, it does not reheat well over direct heat. Rewarm gently over a double boiler while whisking, or it will separate.

Nutrition

Calories: 619kcal | Carbohydrates: 19g | Protein: 27g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 372mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1206IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 2mg
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