Mediterranean Lemon Butter Chicken Breast
This Mediterranean Lemon Butter Chicken Breast is simple, bright and full of flavor. The dish blends lemon, garlic, herbs and a silky butter sauce that coats each piece of chicken without feeling heavy. The flavors lean Mediterranean thanks to the olive oil, oregano, parsley and citrus. It’s a recipe you can make on a busy weeknight, yet it tastes elegant enough for company. The chicken stays tender, the sauce comes together in minutes and the whole dish pairs well with rice, vegetables, potatoes or a fresh salad. If you enjoy straightforward cooking with clean, bold flavors, this dish is an instant favorite.
Prep: 10 minutes
Cook: 20–25 minutes
Total: 30–35 minutes
Serves: 4
Ingredients
Chicken
4 chicken breasts, pounded to even thickness
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
2 tablespoons olive oil
Lemon Butter Sauce
3 tablespoons butter
3 garlic cloves, minced
½ cup low-sodium chicken broth
3 tablespoons lemon juice
1 teaspoon lemon zest
½ teaspoon dried oregano
¼ teaspoon chili flakes (optional)
2 tablespoons fresh parsley, chopped
Instructions
Prep the chicken. Pat dry, then season with salt, pepper, paprika and oregano.
Heat a skillet. Add olive oil over medium-high heat.
Sear the chicken. Cook each breast for 4–5 minutes per side until golden and cooked through. Set aside.
Reduce heat. Turn the heat to medium and add the butter.
Cook the garlic. Add minced garlic and sauté for 30 seconds.
Add broth. Pour in the chicken broth and stir to release the browned bits.
Add lemon. Stir in lemon juice, zest, oregano and chili flakes.
Simmer. Let the sauce bubble for 2–3 minutes.
Return the chicken. Place the chicken back into the skillet and spoon sauce over it.
Finish with parsley. Turn off the heat and sprinkle parsley before serving.
Tips
Pound chicken evenly. Even thickness prevents overcooking and keeps the breasts juicy.
Don’t overcrowd the pan. Sear in batches if needed to get good color.
Use fresh lemon. Bottled juice doesn’t give the same brightness.
Adjust broth amount. Add more if you want extra sauce for rice or potatoes.
Don’t burn the garlic. Cook it lightly so it stays sweet and mellow.
Butter goes in after searing. This keeps it from burning on high heat.
Taste the sauce before finishing. Add more lemon or salt if needed.
Let the chicken rest briefly. A few minutes helps the juices settle.
Use good-quality olive oil. It adds flavor and helps the seasoning stick.
Garnish with fresh herbs. Parsley or basil boosts freshness.
Variations
Creamy Lemon Butter Chicken: Add ¼ cup cream to the sauce for a richer finish.
Mediterranean Olive Version: Add sliced olives and sun-dried tomatoes.
Herb-Loaded Version: Add fresh basil, thyme or rosemary with the parsley.
Spicy Lemon Chicken: Add extra chili flakes or a touch of harissa.
Lemon Caper Chicken: Stir in 1 tablespoon capers for a salty kick.
Lemon Butter Chicken Thighs: Use boneless thighs for juicier meat; adjust cooking time.
Orange-Lemon Chicken: Mix lemon and orange juice for a lighter citrus balance.
Garlic-Lemon Chicken Cutlets: Slice chicken into cutlets for faster cooking.
Mediterranean Veggie Add-In: Add spinach, artichokes or roasted peppers.
Low-Butter Version: Replace half the butter with olive oil to lighten the sauce.
Q&A
Can I use frozen chicken breasts?
Yes. Thaw fully and pat dry before seasoning.
Can I grill the chicken instead?
You can. Then finish the sauce in a skillet and pour over the grilled pieces.
Can I make this dairy-free?
Replace butter with olive oil. The flavor will be lighter but still good.
Can I use bone-in chicken?
Yes, but cooking time increases. Sear first, then finish in the oven.
Can I make the sauce thicker?
Simmer longer or add a small amount of cornstarch slurry.
Can I double the sauce?
Absolutely. This dish is great with extra sauce.
Can I meal prep this?
Yes. Store the chicken and sauce separately or together in airtight containers.
Can I add vegetables?
Broccoli, spinach or asparagus work well. Add after making the sauce.
Can I use lemon pepper seasoning?
You can, but reduce added salt.
Can I bake the chicken instead?
Yes. Bake at 400°F (200°C) then pour sauce over before serving.
Nutrition
(per serving, approx.)
Calories: 310
Fat: 18g
Carbs: 3g
Protein: 33g
Sodium: 540mg
Numbers vary depending on the amount of butter and broth used.
Conclusion
Mediterranean Lemon Butter Chicken Breast is a simple dish that delivers fresh, bright flavors with very little effort. The seared chicken stays juicy, and the lemon butter sauce brings a mix of tangy, savory and aromatic notes that work well with almost any side. It’s a reliable recipe for busy nights and a great base you can customize with herbs, vegetables or creamy add-ins. Whether you’re serving it with rice, potatoes, pasta or a crisp salad, it’s the kind of meal that tastes polished without requiring much time in the kitchen. Enjoy it warm and spoon a little extra sauce over each plate.