Quick Cubed Lemon Butter Chicken
Golden, juicy chicken finished with a quick lemon butter sauce right in the pan. Dinner in 15 minutes, one skillet, zero stress.
This Lemon Butter Chicken is the most requested chicken recipe in my house. My kids go absolutely crazy for it, and it’s really so easy. There’s something different (and easier), about cooking cubes of chicken, rather than an entire breast. You don’t have to worry about undercooking and every last bite gets golden brown. Perfect for serving over rice or as a pair with any vegetable.
This recipe is a great example of simple ingredients going a long way. I bet when I say “pan sauce” that scares you, am I right? Don’t let it. It’s nothing more than lemon and butter that melts into a glossy, tangy little sauce that clings to every piece. No marinating, no fancy technique and most importantly, no sink full of dishes. If you loved my grilled lemon dijon chicken, think of this as its faster, indoor cousin.
Why Cubed Chicken is the Move
Cutting the chicken into 1-inch cubes is the whole trick here. Smaller pieces mean more surface area for browning and way less cooking time. Instead of waiting on a whole chicken breast to cook through (and praying it doesn’t dry out, or worse be uncooked and make you sick), these little cubes are golden and juicy in about 5 minutes.
And that lemon butter finish? I could drink it. The butter melts slowly into the lemon juice instead of sizzling away, so you get a silky sauce instead of a greasy pan. It’s the kind of small detail that makes simple food taste like you tried harder than you did.
7 Simple Ingredients
- Chicken breasts – you can use thighs too
- Olive oil – you probably already have
- Salt, pepper, and garlic powder – the triple threat of spices
- Lemon – duh
- Butter – this is where the magic happens
Let’s Make It
Serve it with Everything
This chicken is basically a blank canvas in the best way. Pile it over rice or pasta so nothing from that lemon butter sauce goes to waste. Toss it into a saladlemon b, wrap it in a tortilla, or serve it next to whatever roasted vegetable is living in your fridge this week. It’s also a great one to make ahead for easy lunches.
Things I’ve learned from making this on repeat
Dry your chicken – Pat the cubes dry with a paper towel before they hit the pan. Wet chicken doesn’t brown, it steams.
Don’t skip the resting-in-the-pan moment – Letting the chicken sit undisturbed at the start is what builds that golden crust. Moving it around too early means you leave all the good stuff stuck to the pan.
This is one of those back pocket recipes that quietly saves dinner over and over. Make it once and I promise it’s going straight into your weeknight rotation.
Quick Cubed Lemon Butter Chicken
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2–4 servings 1x
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Description
Golden, juicy chicken finished with a quick lemon butter sauce right in the pan. Dinner in 15 minutes, one skillet, zero stress.
Ingredients
- 2 boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- Juice of 1 lemon
- 2 tablespoons butter
Instructions
- Preheat a large skillet (or cast iron) over medium/high heat for a few minutes. Add 2 tablespoons of oil to the pan, then add the chicken in a single layer (don’t overcrowd), and season with salt, pepper, and garlic powder. Do it in two batches if necessary.
- Let it cook undisturbed for a few minutes until it releases easily from the pan.
- Sauté the chicken, stirring occasionally, until browned and cooked through, about 3–5 minutes.
- Turn the heat off and push the chicken to one side and add the lemon juice and butter.
- Toss everything together until the butter melts and coats the chicken. Taste and adjust lemon or salt as needed and serve!
