lemon butter sauce

Quick and easy Chicken in White Wine Lemon Butter Sauce is a restaurant-quality meal you can have on your table in 20 minutes.

Chicken In White Wine Lemon Butter Sauce

egg noodles (or pasta of choice)

chicken breasts (*)

Salt and pepper

Cooking spray (or olive oil)

(57 grams) butter (salted or unsalted is fine)

garlic (pressed

chicken broth

dry white wine (*)

lemon juice (*)

parsley (optional for garnish)

Chicken in White Wine Lemon Butter Sauce

Bring a medium pot of generously salted water to a boil and cook pasta according to package instructions. Drain and set aside.

Pasta

While your pasta water boils, generously salt and pepper both sides of your chicken breasts.

Heat a large skillet over medium-high heat and lightly grease with cooking spray or a drizzle of olive oil.

Add chicken breasts to the pan and cook until the first side is well-browned, 2 to 3 minutes. Flip and repeat with the second side. Remove skillet from heat and transfer chicken to a plate.

Give the skillet a minute to cool down slightly and then return it to the burner and heat over medium heat. Add butter and once butter has melted, add garlic. Cook, stirring occasionally, until garlic is golden and aromatic, 30 seconds to 1 minute. Be careful not to allow the garlic to burn.

Immediately stir in chicken broth, white wine, and lemon juice and bring to a low simmer. Return chicken breasts to the pan and simmer, flipping once, until an instant-read thermometer inserted into the center of the chicken breasts reads 165°F, about 3 to 5 minutes per side.

Transfer chicken breasts to a cutting board and allow them to rest for 5 minutes before slicing into strips.

Add salt and pepper to the pan sauce to taste. Serve sliced chicken breasts over cooked pasta and spoon pan sauce over the top.

Garnish with chopped parsley if desired and enjoy!

Chicken and Pan Sauce

Learn how to meal prep this easy lemon roasted salmon with sweet potatoes and broccolini. It's simple to do and works great for easy lunches and dinners! Just heat and EAT.

Lemon Roasted Salmon with Sweet Potatoes and Broccolini

sweet potatoes, cubed

sea salt + fresh black pepper

cumin powder

olive oil

broccolini (or broccoli florets)

wild-caught salmon filets

butter

lemon juice

garlic powder

red pepper flakes and/or fresh thyme (optional)

Preheat the oven to 425ºF.

Arrange the diced sweet potatoes on one sheet...

Arrange the diced sweet potatoes on one sheet pan and the broccolini on another sheet pan. Drizzle both with olive oil. Top the sweet potatoes with salt, pepper, and cumin, toss to combine. Toss the broccolini with the salt and pepper. Bake the sweet potatoes for 15 minutes, set broccolini aside.

While the sweet potatoes are baking, prepare the...

While the sweet potatoes are baking, prepare the salmon. In a small bowl, combine the butter, lemon juice, garlic powder, pepper flakes, thyme, salt and pepper. Heat in the microwave for 15 seconds or until the butter melts. Line a small baking sheet with foil, spray with cooking spray. Place the salmon filets on top. Drizzle with the prepared lemon sauce.

When the timer on the potatoes goes off,...

When the timer on the potatoes goes off, remove and toss. Place back in the oven along with the broccolini and salmon for 12-15 minutes. Check on the salmon and broccolini around the 8 minute mark. I like my broccolini extra crunchy so I only cooked it until it was bright green. Salmon is done when firm to the touch. Baking time will vary depending on the thickness of the filet.

Divide the veggies and salmon into containers and...

Divide the veggies and salmon into containers and allow to cool slightly before refrigerating.

Lemon butter baked fish is the perfect, easy sheet pan dinner recipe. Baked with asparagus and a delicious lemon butter sauce.&nbsp;

Easy lemon butter baked fish

800 g/1,7lbs White fish, boned ((Approximately 200 grams/7 ounces per person))

tbsp butter

garlic

tsp dried oregano/thyme

salt and pepper (to taste)

asparagus (washed and trimmed)

Pre-heat the oven to 200ºC/400ºF and line a sheet pan with parchment/baking paper.&nbsp;

Combine the butter, lemon, garlic and herbs in a saucepan and bring to a simmer. Cook for 2-3 minutes until fragrant then remove from the heat and set aside to cool slightly.&nbsp;

Place the fish and asparagus onto the lined sheet pan then season with salt and pepper.&nbsp;

Pour the lemon butter sauce over the fish and asparagus and top the fish with lemon slices (optional).&nbsp;

Place in the oven and bake for 10-12 minutes or until the fish and asparagus are cooked. Fish is cooked when it flakes easily and the flesh is opaque, white throughout.&nbsp;

Remove from the oven and serve.&nbsp;

Pan seared fish fillet. It's what's for dinner. Pronto. And so easy to make and tastes so darn delectable with its lemon butter sauce that you're going to completely forget it's good for you. Here's how to make it.

Pan-Seared Fish Fillet

fish

Ghee or grapeseed oil

ghee

lemon

Sea salt and black pepper

Preheat

Set a heavy cast iron or stainless steel skillet over medium-high heat until very hot but not smoking, about 3 minutes.

While the skillet is heating, wash the fillet, then pat it really dry with paper towels. The drying part is critical, otherwise, the skin won’t get crisp. Season both sides of the fish fillet with salt and black pepper.

Cook

When the skillet is hot, carefully add just enough ghee or oil to evenly coat the skillet. Wait a few seconds for the oil to heat and then quickly add the fish, skin side down. The fillet will contract and curve upwards. When this happens, take a flexible spatula and press the entire fillet gently back down and hold for a few seconds to ensure even cooking and crisp skin all over. Let the fish cook without messing with it too much until you can see a golden brown color on the edge of the skin and the edges of the fish flesh become opaque, 3 to 4 minutes.

Flip

Carefully and gently use a spatula to lift up the fillet and flip it over. Add the butter, if using, and baste the fish until cooked through, 2 to 3 minutes longer.

Serve

Gently transfer the fish to a plate and serve with a squeeze of lemon.

Garlic butter baked salmon in no time at all! Start with a simple lemon garlic butter sauce that’s super fancy but also really easy to make then we just pour this on top of a filet of salmon and bake it off in the oven wrapped in foil. The salmon is flakey and tender this way, and the garlic butter flavor is out of this world!

Garlic Butter Baked Salmon in Foil

¼ pound sockeye or coho salmon (preferably wild-caught)

EACH: lemon juice AND cold butter, cubed

garlic,

salt

EACH: Italian seasoning, red pepper flakes, AND black pepper

parsley,

PREP: Position a rack in the center of...

PREP: Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)

SAUCE: In a saucepan over medium heat, combine...

SAUCE: In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, add the Italian seasoning, red pepper flakes, salt and pepper. Then, remove sauce from stove.

BAKE: Place the salmon filet in a piece...

BAKE: Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Cover with foil so that all sides are properly closed so the sauce does not leak. Bake the salmon for 12-14 minutes or until mostly firm to the touch. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

This lemon garlic butter sauce is rich, flavorful, and SO easy to make! Serve it on pasta, couscous, roasted veggies, and more.

Lemon Butter Sauce

unsalted butter

garlic (grated)

sea salt

black pepper

Parsley (for garnish)

red pepper flakes (optional)

Melt the butter in a small saucepan over low heat. Add the garlic and salt and cook for 1 minute. Remove from the heat and add the lemon juice. Season with freshly ground pepper and sprinkle with parsley and red pepper flakes, if using.

Serve with steamed artichokes for dipping or toss with pasta. See the blog post above for additional serving suggestions.

What's for dinner tonight?  For my family, it is this barramundi recipe with a garlic lemon butter sauce. It is flaky and tasty with a delicious sauce.

Barramundi with Lemon Butter Sauce

Barramundi Fillets

Sea salt and cracked black pepper

canola oil

unsalted butter (used Clarified butter

basil

Coat the barramundi with canola oil, season with...

Coat the barramundi with canola oil, season with sea salt and cracked black pepper, and place in a heated non stick skillet over medium high heat .

Cook for about 4-5 minutes on each side,...

Cook for about 4-5 minutes on each side, until the fillets are lightly browned.

Move to a serving dish and keep warm...

Move to a serving dish and keep warm while you make the sauce.

In the same pan, reduce the heat and...

In the same pan, reduce the heat and gently cook the garlic in the butter for about 2 minutes.

Stir in the lemon juice and fresh basil.

Spoon the sauce over the fish and serve...

Spoon the sauce over the fish and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/mhjyquostdwhpthhehsx.mp4

Missing your restaurant food right now?  This barramundi recipe with a garlic lemon butter sauce is restaurant-style food at home in just minutes. It is flaky and tasty with a quick easy. and delicious sauce.

Barramundi with a Lemon Butter Sauce - Restaurant Style in 15 minutes at home!

An easy skillet garlic lemon butter chicken recipe that you can make in a flash! The chicken is dusted with parmesan and flour so it’s nice and crispy, the veggies are cooked in the same pan so it’s easy to clean up. And the lemon butter sauce is to die for! What's not to love?

 

Skillet Garlic Lemon Butter Chicken

all-purpose flour

EACH: grated parmesan AND olive oil

¼ pound boneless, skinless chicken breasts (or thighs)

lemon juice + 1 lemon, sliced

red pepper flakes

butter,

green beans,

CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic...

CHICKEN: Add the flour, parmesan, ¼ teaspoon garlic powder, ½ teaspoon salt, and ½ teaspoon pepper to a shallow dish and whisk. Add each piece of chicken to the flour mixture and coat on both sides, dust off any excess flour. Heat a skillet over medium-high heat and add the olive oil. Add the chicken to the skillet and let cook for 4-6 minutes per side depending on the thickness. Prepare the sauce while the chicken cooks. Remove chicken to a plate when cooked.

GARLIC BUTTER SAUCE: In a small saucepan over...

GARLIC BUTTER SAUCE: In a small saucepan over medium heat, combine the lemon juice, minced garlic, red pepper flakes, and Italian seasoning and allow the mixture to reduce to 3 tablespoons. Add 1 tablespoon of butter and remove the pan from heat and swirl so the butter stars to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter melts completely. Repeat with remaining tablespoons of butter. When butter is completely melted, remove sauce from stove; set aside.

ASSEMBLE: Add a small drizzle of oil to...

ASSEMBLE: Add a small drizzle of oil to the pan you cooked the chicken in (if it needs it.) Add the lemon slices and push them around the pan with tongs to pick up all the bits left behind by the chicken. Add the green beans and sauté them for 3-5 minutes or until done to preference. Season with salt, pepper, and the remaining ¼ teaspoon of garlic powder. Pile the chicken on the green beans if you’d like or divide into personal servings. You can drizzle the sauce over the entire skillet or serve it on each individual serving! 

This lemon butter sauce, made with dry white wine and fresh dill, is the upgrade your next fish or chicken dish craves! Switch up your go-to weeknight dinner recipes with this 10-minute sauce or add it to your favorite veggies for a quick, healthy snack.

Lemon Butter Dill Sauce Recipe

dry white wine (or dry vermouth)

Tablespoons shallot (minced)

Tablespoons lemon juice (fresh squeezed)

½ Tablespoons fresh dill (chopped)

Salt and pepper (to taste)

Butter is a solid dairy product made by churning fresh or fermented cream or milk, to separate the butterfat from the buttermilk. It is generally used as a spread on plain or toasted bread products and a condiment on cooked vegetables, as well as in cooking, such as baking, sauce making, and pan frying. Butter...

whey butter

Lemon Juice

Boil wine, shallot and lemon juice in a small saucepan over high heat until reduced to ¼ cup, about 6 minutes.

Reduce heat to low and add butter, one piece at a time, whisking until melted before adding more.

Remove pan from heat. Stir in dill.

Season to taste with salt and pepper.

Whether you feel like your meal needs an extra little something, or you need a super quick and tasty pasta sauce or simple dip, this lemon &amp; butter sauce is a great option! It takes just 10 minutes and 3 main ingredients - lemon, broth/stock and butter - to make it. An incredibly versatile sauce, you can tweak it by adding fresh herbs, garlic, shallots and more.

10 Minute Lemon &amp; Butter Sauce (For Chicken, Fish &amp; More!)

chicken broth (/stock (or vegetable broth if preferred))

herbs

salt (Or

⅛ teaspoon pepper (Or

Cook lemon juice and broth on a medium high heat until reduced by about half.

Pour the lemon juice and broth/stock into a large saucepan or skillet/pan. Then cook on a medium high heat until reduced by about half.

Turn down heat and swirl in cold butter.

Now turn the heat down to medium low. Add the cold pieces of butter one at a time, swirling around until fully incorporated into the sauce.

Stir in herbs and seasoning and serve.

Stir in the fresh herbs and salt and pepper to taste. Serve spooned over chicken, steak or seafood, stirred through pasta with parmesan, or as a dip.

The perfect lemon butter sauce recipe. Creamy, tangy and perfect served over everything from seared fish to vegetables.

Creamy Lemon Butter Sauce

white wine

garlic (smashed)

cream

Pour the white wine into a saucepan and add a smashed garlic clove.

Set the pan over medium heat then bring to a simmer and allow the liquid to reduce by half, approximately 10 minutes.

Whisk in the cream and allow to simmer, whisking regularly, until the cream has reduced and coats the back of a spoon easily. 

Stir in the lemon juice and cook, whisking regularly, for another 1-2 minutes.

Take the pan off the heat then whisk in the cold butter, one cube at a time, until the butter is emulsified into the sauce.

By adding the butter off of the heat, the butter won&#39;t melt quickly and cause the sauce to split.

Taste and season with salt and pepper then serve.

https://content.jwplatform.com/videos/q0z8de50.mp4

Want the best lemon butter sauce recipe? You’ve come to the right place. This creamy sauce is tangy, buttery with just a hint of garlic and is perfect served over seared fish, vegetables or with rice.

Lemon caper sauce, known for its luxurious fusion of fresh lemon, briny capers, and creamy butter, makes for a Gordon Ramsay creation that'll tantalize your taste buds. Its simplicity, combined with a profound flavor depth, truly stands out.

Lemon Butter Caper Sauce Recipe

capers

broth

Salt and black pepper

fresh parsley, chopped

Melt the Butter: Melt 2 tablespoons of butter in a skillet over medium heat.

Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute or until fragrant but not browned.

Add Broth and Lemon: Pour the chicken or vegetable broth and simmer.

Stir in the lemon juice and zest.

Simmer the Sauce: Let the sauce simmer for a couple of minutes to reduce slightly.

Add Capers and Remaining Butter: Add the capers and 2 tablespoons of butter to the sauce. Stir until the butter is melted and the sauce is emulsified.

Season with salt and pepper to taste. Be cautious with the salt, as capers are already salty.

Finish with Parsley (Optional): If using, stir in the chopped fresh parsley.

Serve the lemon butter caper sauce over cooked fish, chicken, or steamed vegetables.

A classic retro chicken roulade dish that had it's heyday in the 60's is back, but improved with a lighter and brighter lemon sauce.  Perfect to prep for a dinner party, but great as family dinner as well.

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Top 15 lemon butter sauce recipes from across the web

The most viewed lemon butter sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken In White Wine Lemon Butter ...

Lemon Roasted Salmon with Sweet Pot...

Easy lemon butter baked fish

Pan-Seared Fish Fillet

Garlic Butter Baked Salmon in Foil

Lemon Butter Sauce

Barramundi with Lemon Butter Sauce

Skillet Garlic Lemon Butter Chicken

Lemon Butter Dill Sauce Recipe

10 Minute Lemon &amp; Butter Sauce ...

Creamy Lemon Butter Sauce

Lemon Butter Caper Sauce Recipe

Chicken Cordon Bleu

Pan Fried Tilapia (with Lemon Butte...

Baked Salmon with Lemon Butter Crea...

The most viewed lemon butter sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

10 Minute Lemon & Butter Sauce ...