I’m a Florida gal so I always always always have citrus in my fridge! Whenever I hit the grocery store, I grab a few lemons and limes when I’m in the produce section. We use them for everything: marinading meats, a squeeze in some tea, stir fry, and of course for amazing margaritas!

This chicken with lemon butter sauce is one of my go-to easy peasy – you don’t need many ingredients – kind of meals! Which is totally up my new mom alley.

It uses things that I pretty much ALWAYS have on hand. Chicken (I always keep some in my freezer), the aforementioned lemons, butter, and dried oregano. Plus I always keep frozen Trader Joe’s 3 minute microwaveable rice in the freezer which makes the perfect accompaniment! Just pick up a veggie or side salad and you’ve got a rocking well-rounded meal!

Side note: you can totally marinade your meat BEFORE freezing it to make this EVEN easier! This whole marinading meat before throwing it in the freezer has been life changing for me! I made a big trip to Costco last week for flank steak, london broil, chicken, and pork tenderloin… then I spent the afternoon separating them into freezer bags and adding all different kinds of marinades to them (teriyaki, tequila lime, lemon garlic, etc…). Then I just labeled the baggies and threw them in the freezer for easy dinners (Big thanks to my momma who helped me crank this project out)! All I have to do is pull out our marinaded meat of choice in the morning, let it defrost, and it’s ready to be grilled that evening! I just have to whip up a side and a vegetable and dinner is SERVED. 

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Chicken with Easy Lemon Butter Sauce

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


For the Chicken:
4 boneless skinless chicken breasts, butterflied (may substitute 8 chicken cutlets)
1/3 cup olive oil
1 lemon, zested and juiced
3/4 teaspoon salt
3/4 teaspoon dried oregano
1/2 teaspoon black pepper

For the Lemon Butter Sauce:
1 stick salted butter
1 lemon, juiced (about 3-4 tablespoons)
1 teaspoon oregano

4 cups steamed Rice, for serving


For the Chicken:
Add all ingredients to a re-sealable plastic bag. Seal bag and smoosh around until well combined and the chicken is coated. Allow to marinade for at least 1 hour (may do this and refrigerate the night before, if desired). When ready to cook, preheat grill to medium-high heat. Spray with non-stick cooking spray and grill for roughly 5 minutes per side (until center reaches 165ºF). Remove from grill

For the Lemon Butter Sauce:
While chicken is grilling, add all ingredients to a small saucepan and heat over medium heat until melted and warm. Set aside until ready to serve.

To Serve:
Portion out some of the steamed rice (3/4-1 cup per portion), top with chicken and drizzle 2-3 tablespoons of the lemon butter sauce on top (be sure to mix sauce right before pouring as it separates easily). Serve with a side salad or other vegetable.