Lemon Butter Chicken with Tarragon

This easy skillet Lemon Butter Chicken with Tarragon recipe comes together in minutes.. You can serve it with a side of rice pilaf, mashed potatoes or lemon pasta for a 30 minute meal the whole family will love.

Easy Lemon Butter Chicken with Tarragon Recipe

I love serving restaurant-quality meals right at my own kitchen table, and doing it while saving money makes this frugal girl extra happy. This easy skillet chicken is one of my favorite budget-friendly dinners. It comes together in under 30 minutes, packs a bright lemony punch of flavor, and is simple enough for busy weeknights yet impressive enough to serve to company.

Lemon and chicken are a classic pairing, and for good reason. The fresh citrus complements the mild flavor of the chicken beautifully, creating a dish we never seem to tire of. In this recipe, the chicken gets a light flour coating seasoned with lemon pepper, which amps up that vibrant lemon flavor without weighing the dish down. It’s a thin, delicate coating, not the heavy breading you’d find on Southern fried chicken, giving you crisp, golden chicken with bright, zesty flavor in every bite.

Check this quick list of key ingredients you’ll need to make Lemon Tarragon Chicken Recipe: (Scroll down for full printable recipe card.)

• Chicken – Boneless skinless chicken breasts.
• Citrus – Fresh lemon juice for a burst of lemon flavor plus lemon slices to garnish.
• Fresh Herbs – Fresh tarragon enhances the lemon flavor.
• Butter – Salted butter for a rich flavor.
• Flour – All purpose flour adds a very light coating that also serves to thicken the lemon sauce.
• Spices – Lemon pepper, dry Italian seasoning, garlic salt, onion powder and crushed red pepper flakes.
• Liquid – Chicken stock or chicken broth to make the sauce. You could also use white wine in place of chicken stock.

How to Make the Best Lemon Butter Chicken with Tarragon Recipe

• Pound Chicken – Place chicken cutlets between 2 pieces of plastic wrap. Pound to 1/2 inch thickness.
• Breading – On a plate stir together the all-purpose flour, lemon pepper, garlic salt and onion powder.
• Dredge the Chicken – Coat the chicken pieces with the seasoned flour.
• Heat Oil – Heat butter and a couple of drizzles of olive oil in a large skillet.
• Cook – Fry the chicken over medium-high heat in batches until golden. Remove to a platter.
• Lemon – Place the lemon slices in the pan and brown on both sides. Remove from the pan.
• Make Lemon Tarragon Sauce – Add the remaining butter, chicken broth, lemon juice and chopped tarragon to the pan to deglaze. Scrap any brown bits off the bottom of the pan. Allow to simmer and reduce slightly.
• Combine – Return the chicken to the pan and spoon the sauce on top. Sprinkle with the remaining chopped tarragon.
• Serve immediately over rice pilaf, mashed potatoes or pasta.

Kitchen Equipment to Make Lemon Tarragon Chicken

• A large skillet or cast iron skillet.
• Meat mallet with a smooth side.
• Sharp knife and chopping board.
• Citrus zester.
• Instant read thermometer.
• Measuring cups and spoons.

Recipe Variations, Tips and Substitutions

• Chicken – You can adapt this lemon chicken recipe using boneless, skinless chicken thighs. They will take slightly longer to cook so test the internal temperature with an instant read thermometer looking for 160-165°F.
• Spices – I like to add crushed red pepper flakes for a hint of spice. This is optional, you can omit, if desired. You can also replace lemon pepper with black pepper.
• Fresh Herbs – In place of tarragon you could use fresh chives, parsley or rosemary to change the flavor profile.
• Lemon Zest – To really amp up the lemon flavor you can garnish with fresh lemon zest.
• Even Cooking – Pounding the chicken breasts to even thickness helps with even cooking. Use the smooth side of the meat mallet to avoid tearing the tender chicken.
• Side Dishes to Serve with Lemon Chicken – While you really can’t go wrong, you can serve this chicken with a side of Scalloped Potatoes, Mashed Potatoes, and Garlic Parmesan Roasted Vegetables. If you’d like to serve it with Lemon Pasta or a big batch of Fettuccine Alfredo and a Wedge Salad with homemade bleu cheese dressing will do the trick.

Storage and Leftovers

• Leftovers – Store leftover Lemon Tarragon Chicken in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat gently in single servings in the microwave or on a sheet pan in a preheated 350°F or air fryer for a few minutes, don’t overcook.
• Freezer – You could freeze leftovers for up to 1 month. Thaw in the fridge and reheat just before serving.

More Easy Chicken Recipes to Make

Whether you’re looking for Southern style chicken, barbecue chicken, chicken tacos or casseroles, I’ve got you covered! More easy chicken recipes you may like to try:

• Southern Fried Chicken and Waffles uses chicken tenders in place of bone-in chicken pieces.
• Chicken Cordon Bleu Noodle Casserole is a family pleaser!
• Smothered Asiago Chicken with Spinach and Mushrooms will delight the low carb eaters at your table.
• Chicken Street Tacos can be made in an air fryer, grilled or roasted in the oven.
• Chicken Cakes and Remoulade Sauce is another quick meal option that’s packed with flavor.
• Oven Fried Provolone Stuffed Chicken Breasts have all the makings of an Italian feast.
• If you’re a citrus fan you may also enjoy this Garlic Lime Skillet Chicken from A Spicy Perspective.

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Knives and Chopping Board