Creamy Lemon Butter Chicken
I remember making this slow-cooked lemon butter chicken on a hectic weeknight and feeling like I had a restaurant meal waiting by dinnertime. It’s a simple, hands-off recipe that delivers a silky, tangy sauce and tender chicken breast — perfect when you want something comforting without standing over the stove. If you enjoy slow-cooked lemony poultry, you might also like the crock-pot lemon garlic butter thighs I often turn to for busy evenings: crock pot chicken thighs with lemon garlic butter.
Why you’ll love this dish
This recipe turns basic pantry staples into a bright, comforting meal. The lemon cuts through the richness of butter and half-and-half to create a balanced sauce that clings to the chicken. It’s ideal for:
- Weeknight dinners when you want a low-effort, high-reward main.
- Meal prep (make once, eat twice).
- Kid-friendly meals — the sauce is creamy and mild, with just a hint of garlic and herbs.
“The sauce is unbelievably silky and fresh — you’d never guess it came from a slow cooker. Five stars for flavor and ease.”
The cooking process explained
Quick overview: melt the butter, nestle chicken breasts into a 6‑quart slow cooker, whisk chicken broth and cornstarch until smooth, add half-and-half, lemon juice and seasonings, stir in cooled melted butter, pour over chicken, then slow-cook until the chicken is fork-tender and the sauce is slightly thickened. The whole method is forgiving — the cornstarch and cooking time give you a reliably creamy finish without extra fuss.
What you’ll need
- 6 tablespoons unsalted Challenge Butter (or any unsalted butter)
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 4 1/2 tablespoons cornstarch
- 1/2 cup half and half (substitute light cream or whole milk + 1 tsp butter for richness)
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 3 garlic cloves, minced (or 1 1/2 tsp jarred minced garlic)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/8 teaspoon paprika
Notes on ingredients:
- Use fresh lemon juice for the brightest flavor; bottled juice will work but tastes less vibrant.
- If you need this dairy-free, swap butter for olive oil and half-and-half for canned coconut milk (flavor will shift).
- For extra richness, finish with a tablespoon of butter off-heat before serving.
How to prepare it
- Melt the butter in a microwave-safe bowl. Let it cool slightly so it doesn’t cook the other ingredients.
- Place the chicken breasts in a 6-quart slow cooker in a single layer.
- In a large bowl or measuring cup, whisk the chicken broth and cornstarch until smooth and there are no lumps.
- Stir in the half-and-half and fresh lemon juice. Add the minced garlic, salt, pepper, thyme, oregano and paprika; whisk to combine.
- Mix the cooled melted butter into the lemon mixture until it’s incorporated.
- Pour the lemon butter sauce evenly over the chicken breasts. Cover the slow cooker.
- Cook on HIGH for 3–4 hours or LOW for 7–8 hours. Check at the shorter end of the time range: slow cookers vary and you want the chicken tender but not falling apart.
- Before serving, taste the sauce and adjust seasoning with a little extra salt or lemon if desired. Serve spooned over rice, potatoes, or roasted veggies.
Best ways to enjoy it
This chicken shines with simple, starchy sides that soak up the sauce. Try:
- Buttery mashed potatoes or creamy polenta.
- Steamed rice or herbed rice pilaf for a weeknight staple.
- Roasted asparagus, green beans, or sautéed spinach for a bright contrast.
If you like lemony slow-cooker chicken with thighs and bolder garlic flavors, check this slow-cooker lemon garlic butter version for another take: slow-cooker lemon garlic butter chicken thighs.
Storage and reheating tips
- Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3–4 days.
- To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water if the sauce is too thick. Microwaving is fine for single portions — heat in 30-second bursts, stirring to keep the sauce even.
- Freezing: cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Note: sauce texture can change slightly after freezing; whisk in a bit of cream or broth when reheating to restore creaminess.
Pro chef tips
- Pat chicken dry before placing in the slow cooker — this helps the sauce cling and limits dilution.
- If you want a thicker sauce at the end, remove the lid for the last 20–30 minutes on HIGH or transfer sauce to a small saucepan and simmer to reduce.
- Avoid overcooking: boneless breasts will turn stringy if left too long. Start checking at the minimum time and test with a fork.
- For even cooking, choose breasts of similar size or halve thicker breasts.
- If you’re short on time, you can brown the breasts quickly in a skillet first for color and flavor, but it’s optional.
Flavor swaps
- Add capers and a little lemon zest for a piccata-inspired twist.
- Stir in 1/4 cup grated Parmesan off heat for a richer, savory finish.
- Make it spicy by adding 1/4–1/2 teaspoon crushed red pepper flakes to the sauce.
- For a lighter version, use Greek yogurt (folded in off heat) instead of half-and-half to keep tang while cutting calories.
If you prefer a crispier, air-fried option with similar honey-butter-garlic notes, try this air-fryer chicken tenders recipe for inspiration: air-fryer honey butter garlic chicken tenders.
Your questions answered
Q: Can I use bone-in chicken or thighs instead of breasts?
A: Yes. Bone-in breasts or thighs will need longer cooking time and are less likely to dry out — cook on LOW and check for doneness with an instant-read thermometer (165°F internal for breasts; thighs are safe at 165°F but taste better slightly higher when dark meat is fully tender).
Q: Why is cornstarch included and can I skip it?
A: Cornstarch helps thicken the sauce without flouriness. You can skip it, but the sauce will be thinner. If you prefer a gluten-free thickener alternative, cornstarch is already gluten-free; use arrowroot the same way if you prefer.
Q: My sauce separated after reheating — how do I fix it?
A: Gently whisk in a splash of warm chicken broth or a teaspoon of cream off the heat. Simmering too hard can break emulsions; reheat slowly and avoid high, fast heat.
Q: What if I want to make this on the stovetop?
A: Brown breasts in a skillet, then simmer the lemon-butter-sauce gently until the chicken reaches 165°F. You can finish under a low simmer for 10–15 minutes depending on thickness.
Q: Can I use bottled lemon juice?
A: In a pinch, yes, but fresh lemon juice is more vibrant. If using bottled juice, taste and possibly add a little zest to brighten the flavor.
Conclusion
If you want the original source and a slightly different take on the method, this Creamy Lemon Butter Chicken Recipe is a useful reference. For another slow-cooker version with step-by-step photos and tips, see Slow Cooker Creamy Lemon Butter Chicken | Life Love and Sugar.
Slow-Cooked Lemon Butter Chicken
Ingredients
Main Ingredients
- 6 tablespoons unsalted Challenge Butter or any unsalted butter
- 4 pieces boneless, skinless chicken breasts
- 1/2 cup chicken broth
- 4 1/2 tablespoons cornstarch
- 1/2 cup half and half substitute light cream or whole milk + 1 tsp butter for richness
- 1/2 cup fresh lemon juice about 2–3 lemons
- 3 cloves garlic, minced or 1 1/2 tsp jarred minced garlic
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/8 teaspoon paprika
Instructions
Preparation
- Melt the butter in a microwave-safe bowl. Let it cool slightly so it doesn’t cook the other ingredients.
- Place the chicken breasts in a 6-quart slow cooker in a single layer.
- In a large bowl or measuring cup, whisk the chicken broth and cornstarch until smooth and there are no lumps.
- Stir in the half-and-half and fresh lemon juice. Add the minced garlic, salt, pepper, thyme, oregano and paprika; whisk to combine.
- Mix the cooled melted butter into the lemon mixture until it’s incorporated.
- Pour the lemon butter sauce evenly over the chicken breasts. Cover the slow cooker.
Cooking
- Cook on HIGH for 3–4 hours or LOW for 7–8 hours. Check at the shorter end of the time range: slow cookers vary and you want the chicken tender but not falling apart.
- Before serving, taste the sauce and adjust seasoning with a little extra salt or lemon if desired. Serve spooned over rice, potatoes, or roasted veggies.
