Why You’ll Love This this Crispy Lemon Butter Chicken
The golden, crispy coating on this chicken practically shatters when you cut into it, releasing all those buttery, lemony juices that make your kitchen smell like a fancy restaurant.
You get tender, juicy chicken that’s been basically bathing in a pool of garlicky lemon butter while it bakes, which honestly sounds like the kind of spa treatment I’d sign up for.
Plus, tossing that leftover pan sauce with pasta means you’re getting two courses in one dish, and who doesn’t love efficiency when it tastes this good.
Ingredients List
This crispy lemon butter chicken comes together with just a handful of simple ingredients that you probably already have hanging out in your pantry and fridge.
- 6 boneless skinless chicken breast halves
- 6 tablespoons Dijon mustard
- 1 cup Italian seasoned breadcrumbs
- 1/2 cup butter
- 1 tablespoon lemon rind, finely grated
- 1 large lemon, juice of
- 1 teaspoon salt
- Black pepper
- 12-16 ounces fettuccine, cooked (or other pasta of your choice)
- The recipe specifically calls for real butter, not margarine or any substitutes, because butter creates that rich, golden sauce that makes this dish sing.
- You’re getting a good dose of lean protein from the chicken breasts, which is always a win.
- The lemon adds vitamin C and brightens up all those rich flavors.
- While this isn’t exactly a light dish thanks to all that glorious butter, you can serve smaller portions alongside a big green salad to balance things out.
- The pasta makes this a complete meal, so you’re not scrambling to figure out what else to serve.
Step by Step Directions
Follow these simple steps to create this delicious crispy lemon butter chicken that’s perfect for a weeknight dinner or special occasion.
- Preheat your oven to 375°F
- Brush Dijon mustard liberally on both sides of each chicken breast
- Coat the mustard-covered chicken breasts completely in Italian seasoned breadcrumbs
- Place the breaded chicken in a 13 x 9 inch baking dish
- In a small saucepan, melt the butter over low heat
- Stir the lemon juice, finely grated lemon rind, salt, and pepper into the melted butter
- Pour the lemon butter mixture over the chicken breasts in the baking dish
- Bake revealed for 45 minutes, basting the chicken with pan drippings every 15 minutes
- About 15 minutes before the chicken is finished cooking, prepare the pasta according to package directions
- Drain the cooked pasta and keep it warm
- Once the chicken is done, transfer the breasts to a serving platter
- Scrape all the lemon butter sauce and crispy browned bits from the baking pan
- Toss the warm pasta with the scraped sauce and browned butter bits
- Serve immediately while hot
For an elevated dining experience, consider using fresh pasta made with a professional pasta maker to complement this flavorful chicken dish.
Substitutions and Variations
• Chicken alternatives – Bone-in thighs work wonderfully here, though you’ll need to adjust the cooking time to about an hour.
They stay more tender and forgiving than breasts, plus they’re usually cheaper.
• Lemon intensity – Want more citrus punch? Add some lemon zest directly to those breadcrumbs before coating the chicken.
It creates little pockets of bright flavor in every bite.
Additional Things to Serve With This Dish
This dish practically begs for sides that can soak up all that gorgeous lemon butter sauce.
• Roasted vegetables – Asparagus, broccoli, or Brussels sprouts get crispy edges that play beautifully against the tender chicken.
Plus, they turn into little sauce-catching vehicles.
• Garlic bread – Because honestly, what doesn’t taste better with buttery Garlic bread on the side?
It’s like having edible napkins that actually improve the meal.
• Simple green salad – Something light and fresh cuts through all that rich butter.
Arugula with a basic vinaigrette works perfectly, or even just mixed greens with a squeeze of lemon.
• Rice pilaf – If you want to skip the pasta route entirely, fluffy Rice pilaf soaks up the pan drippings like a dream.
Rice is basically nature’s little sponge, after all.
• Steamed green beans – Classic, simple, and they won’t compete with the star of the show.
Sometimes the best supporting actor is the one who knows when to step back.
Cooking Tips & Tricks (Chef’s Notes)
A few game-changing tricks will turn your good lemon butter chicken into absolutely magnificent lemon butter chicken.
- Pound those chicken breasts – Even thickness means even cooking, and nobody wants one end rubber-tough while the other end is still doing its chicken sashimi impression. Aim for about 3/4 inch thick all around.
- Let the mustard sit for a minute – After brushing on that Dijon, give it 30 seconds to get comfortable with the chicken before adding breadcrumbs. It creates better adhesion, like giving your coating a proper handshake instead of a wave.
- Press those breadcrumbs in – Don’t just sprinkle and hope. Actually press the crumbs into the mustard layer with your hands or the back of a spoon. Think of it as tucking them in for their oven nap.
- Use fresh lemon juice – That bottled stuff tastes like sadness mixed with preservatives. A real lemon takes 30 seconds to juice and makes all the difference in the world.
- Don’t skip the basting – Those every-15-minute drizzles keep the coating from drying out and build up layers of flavor. It’s like giving your chicken a spa treatment every quarter hour.
- Check temperature, not just time – Chicken is done at 165°F internal temp, regardless of what the clock says. Ovens lie, thermometers tell the truth.
- Rest before slicing – Let those breasts sit for 5 minutes after baking so the juices redistribute instead of running all over your cutting board like they’re escaping.
Nutritional Facts
This lemon butter chicken delivers a satisfying balance of protein and indulgence, with each serving providing substantial nutrition alongside those rich, buttery flavors.
Per Serving (based on 6 servings):
- Calories: 620-680
- Protein: 45-50g
- Carbohydrates: 52-58g
- Fat: 28-32g
- Saturated Fat: 12-15g
- Fiber: 2-3g
- Sugar: 3-4g
- Sodium: 850-950mg
- Cholesterol: 140-160mg
- Calcium: 8-10% Daily Value
- Iron: 15-18% Daily Value
- Vitamin C: 15-20% Daily Value (from fresh lemon)
- Vitamin A: 12-15% Daily Value (from butter)
Key Nutritional Highlights:
- High-quality complete protein from chicken breast
- Complex carbohydrates from pasta provide sustained energy
- Vitamin C boost from fresh lemon supports immune function
- Moderate fat content, primarily from butter
- Contains essential B vitamins for energy metabolism
Fun “Did You Know?”
Did you know that butter wasn’t always the golden yellow we’re accustomed to seeing today? Originally, butter was white because cows ate hay during winter months.
The yellow color comes from beta-carotene in fresh grass, which cows consume during spring and summer. I find it fascinating that medieval cooks often added marigold petals or carrot juice to maintain butter’s golden appearance year-round.
Speaking of lemons, they were once so rare in Europe that wealthy families displayed them as status symbols before eating them.
Today’s lemon butter chicken would’ve been an incredibly luxurious dish centuries ago!
