This easy lemon chicken recipe is ideal for a healthy weeknight dinner. Juicy chicken breasts are coated in flour and pan-fried in a skillet before being simmered in a zingy lemon cream sauce. This is one dish we’re sure you’ll be cooking again and again.
LEMON CHICKEN INGREDIENTS
You will need:
- 4 boneless skinless chicken breasts (about 2 pounds)
- 1 cup flour
- 1 tablespoon salt
- ½ teaspoon pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- ½ cup chicken broth
- ½ cup lemon juice
- ¼ cup fresh chopped parsley
- 8 thin slices of lemon
INGREDIENT SUBSTITUTIONS & ADDITIONS
CHICKEN BREASTS: Chicken thighs or chicken tenders could be used instead of chicken breasts.
MEAT ALTERNATIVE: To make a vegetarian version of this dish, follow all the instructions for the sauce but replace the chicken broth with vegetable broth and replace the chicken with your favourite meat alternative. To make the recipe vegan, you can also switch the butter for dairy-free margarine.
HERBS & SPICES: For an even more flavorsome dish, why not try experimenting with additional herbs and spices instead or as well as the parsley? Rosemary, garlic and capers all work really well with this recipe.
HOW TO MAKE LEMON CHICKEN
STEP ONE: Place the chicken breasts into a Ziploc bag or between two slices of plastic wrap. Using either the smooth side of a meat tenderizer or a rolling pin, pound the meat until it is a half inch to a quarter inch in thickness. Cut each chicken breasts lengthwise in half and set aside.
STEP TWO: In a gallon Ziploc bag, combine the flour, salt, and pepper. Add the chicken and shake the bag until each piece is completely coated.
STEP THREE: In a large skillet over medium-high heat, melt half of the butter along with the olive oil. Heat until the butter and oil until it sizzles a little when splashed with water.
STEP FOUR: Shake off any excess flour from the chicken and place each piece into the pan. Cook the chicken for four to five minutes per side until it’s until golden brown. To be safe, use a meat thermometer to check that the interior temperature has reached 165 degrees. Remove the chicken from the pan and set it aside.
STEP SIX: Make the lemon sauce by adding the chicken broth, lemon juice, and parsley to the empty chicken pan. As you stir, be sure to scrape up any bits left from the chicken. Add lemon slices and cook on a low heat for two more minutes.
STEP SEVEN: Return the chicken to the pan with the sauce. Simmer on a low heat for a few minutes until the chicken is heated through.
STORING THIS RECIPE
IN THE FRIDGE
Cooked chicken can be stored for up to three days in the refrigerator. Place it in an airtight container and refrigerate it soon after cooking.
IN THE FREEZER
Cooked chicken can be frozen for up to three months. To defrost, use the defrost setting on the microwave or place it in the fridge overnight. Reheat until piping hot.
What to Serve this with
We suggest serving this dish with a side of creamy orzo pasta. To make the pasta side, cook one cup of orzo pasta according to the directions on the packet. Drain and combine the pasta with two tablespoons of butter, a half teaspoon of salt, a quarter teaspoon of pepper and half a cup of shredded parmesan cheese.
TIPS FOR MAKING LEMON CHICKEN
- Pounding the chicken flat helps the meat to cook evenly and shortens the cooking time. If you use chicken tenders instead of chicken breasts, there’s no need to pound them.
- The pieces of chicken should not be touching in the pan. If there’s not enough room in your pan for all the chicken, you could cook half of the chicken breasts and then keep them warm whilst you cook the remaining ones.
This tasty Lemon Chicken recipe is a go-to meal that is ready in less than 30 minutes. With simple ingredients, a quick dredge, and a tangy lemon sauce, we love how this is easy to make but tastes like it took much longer than it actually does!
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- 4 boneless skinless chicken breasts about 2 pounds
- 1 cup flour
- 1 tbsp salt
- 1/2 tsp pepper
- 4 tbsp butter divided
- 2 tbsp olive oil
- 1/2 cup chicken broth
- 1/2 cup lemon juice
- 1/4 cup fresh parsley chopped
- 8 thin slices of lemon
- Place chicken breasts into a Ziploc bag or between two slices of plastic wrap. Using either the smooth side of a meat tenderizer or a rolling pen, pound meat to ¼ to ½ inch thickness. Cut each chicken breasts lengthwise in half. Set aside.
- In a gallon ziploc bag, combine flour, salt, and pepper. Set aside.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter along with the olive oil. Heat until the butter and oil sizzle a little when splashed with a bit of water.
- While the butter and oil are heating, put 2 or 3 pieces of the chicken into the ziploc bag of flour; shake the bag so that each piece is completely coated. Shake off any excess flour. Place chicken into the pan.
- Repeat for the rest of the chicken or until the pan is full but pieces are not touching. (If there is not enough room for all of the chicken, just repeat this step for the rest of the chicken while keeping the first batch warm.)
- Cook chicken until golden brown, about 4 to 5 minutes per side. (The interior temperature should reach 165 degrees.)
- Make the sauce by adding the broth, lemon juice, and parsley to the pan. Stir, scraping up any bits left from the chicken. Add lemon slices and cook on low heat for 2 more minutes.
- Return chicken to the pan with the sauce, simmering on low for just a few minutes until chicken is heated through.
- Serve and enjoy!