Who doesn’t love a quick and cozy homemade dinner? This lemon chicken recipe is your go-to option when you want something indulgent that doesn’t require hours in the kitchen. It balances the buttery richness with a bright, zesty lemon tang, creating a dish that’s both comforting and refreshing.
With its irresistibly golden, tender chicken and a luscious sauce, it’s perfect for dinner parties, date nights at home, or even a weeknight family meal. You can also enjoy similar comforting dishes like this Sassy Scotty Chicken Salad Recipe, which makes for a great meal option.
Credit: carjoe98
Ingredients
For making this lemon chicken recipe, you’ll need the following items on hand:
- 2 large boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/4 teaspoon garlic powder
- Flour for dredging
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 1/2 cup chicken broth
- 2 tablespoons lemon juice + zest of 1/2 lemon
- Fresh parsley (optional, for garnishing)
Cooking Time
To make this dish, here’s how long you’ll need:
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Servings: 4
Equipment: What You’ll Need
Before you get started, ensure you have the following tools:
- Cutting board
- Sharp chef’s knife
- Bowl for dredging flour
- Skillet or frying pan
- Spatula or tongs
- Lemon zester
- Instant-read thermometer (optional, but helpful)
How to Make This Recipe? Step-by-Step Guide
This lemon chicken recipe is incredibly straightforward, making it perfect for both beginner and experienced chefs alike. It’s all about layering flavors and keeping the cooking process simple for maximum impact.
Preparing the Chicken
Start by cutting your chicken breasts in half horizontally. This creates thin, even cutlets that cook faster and more uniformly. Pat them dry, then season generously with salt, pepper, and garlic powder. Dredge the chicken in flour to coat it evenly on all sides. This will help seal in moisture while creating a golden and crisp-looking surface when fried.
Pan-Frying the Chicken
Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot and the butter has melted, add the chicken cutlets. Cook them for about 4-5 minutes on each side until golden and cooked through. Remove the chicken and set it aside on a plate.
Making the Lemon Butter Sauce
To the same skillet, add chicken broth, lemon juice, and the zest of half a lemon along with the remaining butter. Stir everything together and bring it to a gentle simmer. The sauce will start to thicken slightly, becoming glossy and fragrant.
Finishing Touches
Return your chicken cutlets to the pan, spooning the sauce over them. Allow them to simmer for another few minutes to soak up those incredible flavors. Taste and adjust the seasoning with more salt or pepper as needed. Garnish with freshly chopped parsley for a pop of color, and serve with lemon slices if you’d like.
Credit: easychickenrecipes
Why I Love Making This Recipe?
What I adore most about this recipe is its simplicity. When your day feels packed, it’s a relief to make a dish that’s so straightforward but still tastes gourmet enough to wow guests or family. And there’s something magical about combining buttery richness with lemon’s tart brightness. It just works, every single time. If you’re drawn to dishes like this one, you’ll also love this Classic Carol Chicken Salad Recipe for its ease and balance of flavor.
Tips and Variations: Easy Ways to Switch It Up
Cooking this recipe a few times has made me realize how versatile it is. Here are my favorite tweaks to make it even better:
- Add capers: A tablespoon of capers turns this into a Chicken Piccata-inspired dish.
- Swap the protein: Try thin pork cutlets or even firm tofu slabs for a similar experience.
- Kick up the heat: Add a pinch of red pepper flakes for a subtle spicy twist.
- Extra veggies: Sneak in some spinach, asparagus, or mushrooms by sautéing them during the sauce stage.
From experience, I’ve found it’s essential to use fresh lemon juice here. It gives the sauce the zingy, clean taste that bottled juice just can’t match.
Perfect Pairings for This Dish
This bright and creamy dish pairs well with so many side options. Some of my favorites include:
- Buttered rice or quinoa to soak up that irresistible sauce.
- Roasted vegetables like green beans, asparagus, or broccoli.
- Creamy mashed potatoes or garlic butter pasta for a more indulgent meal.
- A crisp side salad with vinaigrette to lighten up the plate.
Storage and Leftovers
Here’s how to store and make the most of your leftovers:
- Refrigeration: Store cooled chicken in an airtight container in the fridge for up to 3-4 days.
- Reheating: Warm in a skillet over low heat, spooning sauce over the chicken as it heats.
- Freezing: Not recommended, as the sauce may lose its creamy texture after thawing.
Nutritional Information
Here’s the estimated nutritional breakdown per serving:
- Calories: 188
- Protein: 13 g
- Carbohydrates: 4 g
- Fat: 14 g
Common Mistakes to Avoid for Better Results
The beauty of this recipe is its ease, but a few small missteps can affect the final result.
- Overcooking chicken: Use a thermometer to ensure it’s cooked to 165°F to keep it juicy.
- Skipping the dredge: The flour adds a lovely crust. Don’t skip this step.
- Using bottled lemon juice: Fresh juice is key to the bright flavor of the sauce.
- Crowding the pan: Cook the chicken in batches if necessary. Overcrowding prevents an even, golden sear.
Taking your time at each step is what sets this recipe apart. Once you nail it, it’ll become your new favorite go-to for an elegant but simple meal.
Enjoy this Lemon Chicken dish, knowing it’s not just delicious but also fun and rewarding to make!
Lemon Chicken Recipe
Ingredients
Method
- Start by cutting your chicken breasts in half horizontally. This creates thin, even cutlets that cook faster and more uniformly. Pat them dry, then season generously with salt, pepper, and garlic powder. Dredge the chicken in flour to coat it evenly on all sides. This will help seal in moisture while creating a golden and crisp-looking surface when fried.
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the pan is hot and the butter has melted, add the chicken cutlets. Cook them for about 4-5 minutes on each side until golden and cooked through. Remove the chicken and set it aside on a plate.
- To the same skillet, add chicken broth, lemon juice, and the zest of half a lemon along with the remaining butter. Stir everything together and bring it to a gentle simmer. The sauce will start to thicken slightly, becoming glossy and fragrant.
- Return your chicken cutlets to the pan, spooning the sauce over them. Allow them to simmer for another few minutes to soak up those incredible flavors. Taste and adjust the seasoning with more salt or pepper as needed. Garnish with freshly chopped parsley for a pop of color, and serve with lemon slices if you’d like.
Notes
- Overcooking chicken: Use a thermometer to ensure it’s cooked to 165°F to keep it juicy.
- Skipping the dredge: The flour adds a lovely crust. Don’t skip this step.
- Using bottled lemon juice: Fresh juice is key to the bright flavor of the sauce.
- Crowding the pan: Cook the chicken in batches if necessary. Overcrowding prevents an even, golden sear.
