Zesty Lemon Garlic Butter Chicken Strips

These chicken strips are marinated in a simple blend of olive oil, lemon juice, and aromatic spices for bright, tangy flavor and tenderness, then cooked in butter until golden and finished with extra garlic-infused butter for richness. The fresh parsley garnish adds a pop of color and freshness. It’s a lighter take on comfort food—high-protein, low-fuss, and packed with Mediterranean-inspired vibes.

Servings: 4–5
Prep Time: 10 minutes (plus 30 minutes marinating)
Cook Time: 10–15 minutes
Total Time: About 45–50 minutes
Approximate Nutrition per Serving: ~350–400 calories, ~35–40g protein (varies by portion)

Ingredients

For the marinade and chicken:

• 1 kg (about 2.2 lbs) boneless, skinless chicken breast, cut into even strips (about 1–1.5 cm thick for quick, uniform cooking)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika (smoked or sweet for extra depth)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon salt (adjust to taste)
• 2 tablespoons fresh lemon juice (from 1 lemon; zest optional for brighter citrus notes)

For cooking and finishing:

• 3 tablespoons unsalted butter (divided)
• 2–3 cloves fresh garlic, finely minced (optional boost—adds fresh punch beyond the powder)
• Fresh parsley, finely chopped (a generous handful for garnish)
• Optional extras: Lemon wedges for serving, a pinch of red pepper flakes for heat, or a splash of chicken broth to deglaze

Step-by-Step Instructions

1. Marinate the chicken
   In a large bowl or zip-top bag, whisk together the olive oil, garlic powder, onion powder, paprika, black pepper, salt, and lemon juice until smooth.
   Add the chicken strips and toss thoroughly to coat every piece evenly. Cover (or seal) and refrigerate for at least 30 minutes (up to 2 hours for deeper flavor). The lemon juice tenderizes the chicken while the spices build a warm, savory base.
2. Prep for cooking
   Remove the chicken from the fridge 10–15 minutes before cooking to take the chill off—this ensures even searing. Pat the strips lightly with paper towels if overly wet (helps with browning).
3. Sear the chicken
   Heat a large nonstick skillet or cast-iron pan over medium-high heat. Add 1–2 tablespoons olive oil (or a mix with a bit of butter) if needed for extra non-stick.
   Working in batches to avoid overcrowding (which steams instead of browning), add the chicken strips in a single layer. Cook 3–4 minutes per side until golden-brown on the outside and cooked through (internal temp 75°C / 165°F). Remove to a plate and tent with foil to keep warm.
4. Make the garlic butter sauce
   Lower the heat to medium. Add the 3 tablespoons butter to the pan and let it melt. Toss in the minced fresh garlic (if using) and sauté 30–60 seconds until fragrant and lightly golden—stir constantly to avoid burning.
   Return the cooked chicken strips to the pan, tossing to coat in the garlic butter. Cook 1–2 more minutes to infuse flavors and let the sauce cling.
5. Finish and serve
   Remove from heat. Sprinkle generously with chopped fresh parsley for brightness and color. Squeeze extra lemon over the top if desired.
   Serve hot—great with steamed rice, quinoa, roasted potatoes, a fresh salad, or pita bread to scoop up the buttery sauce.

Pro Tips for Success

• Even strips — Cut chicken uniformly so it cooks evenly and quickly.
• Don’t overcrowd — Batches prevent steaming and ensure a nice golden crust.
• Butter watch — Add fresh garlic toward the end to keep it aromatic without bitterness.
• Make-ahead — Marinate overnight for maximum flavor; cook fresh for best texture.
• Variations — Add chili flakes for spice, or finish with a splash of cream for a saucier version.

This lemon garlic butter chicken strips recipe is bright, garlicky, and buttery—tender chicken with a zesty kick that everyone loves. It’s simple yet feels special! Try it and let me know your favorite side pairing in the comments. 🍋🧄🍗