Lemon Chicken

by Sabrina Snyder

Published on

3 Comments

4 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Lemon Chicken is yummy and easy to make, with olive oil, lemons, kosher salt, chicken broth, and black pepper. 

Do you like everything and anything lemony? If you liked my recipes for Lemon Parmesan Chicken, Creamy Lemon Baked Pasta, and Slow Cooker Creamy Lemon Chicken and are looking for a few more zesty recipes to try out then you’ve come to the right place. My recipe for Lemon Chicken is quick and easy, with simple prep and a short cook time.

Lemon Chicken with sauce in pan

If you’re tired of all of your go-to weeknight chicken recipes and are looking for something new, then you should try this easy, lemony main course. The chicken turns out crispy and golden brown with a soft, flavorful inside, which goes great with all sorts of side dishes. This is a yummy new recipe that you’re going to want to share with everyone, especially since you don’t have to marinate, season, or flatten the chicken.

Lemon Chicken is an easy chicken recipe inspired by Italian American cuisine. It is based on a few different traditional Italian dishes, and since it’s so easy to make there are all sorts of variations.

Lemon Chicken collage

HOW TO MAKE LEMON CHICKEN

  • Butterfly the chicken breasts into 4 pieces
  • Season with the salt and pepper before dredging in the flour.
  • Add two tablespoons of butter and the olive oil to the pan.
  • Cook chicken until browned and cooked through on medium heat, about 3-4 minutes on each side.
  • Remove the chicken.
  • Add the remaining butter and 1 teaspoon of the leftover flour to the pan and whisk well. Then add in the broth, lemon juice, and zest and cook for 5-6 minutes or until slightly thickened.
  • Pour the sauce over the chicken pieces and serve. Garnish with additional lemon wedges.
Lemon Chicken cooking chicken in pan

VARIATIONS

  • Garnish: Cut up a bunch of lemon slices and serve them on the side of the chicken. The fresh lemon is delicious and brings out the flavors of the sauce even more. If you want your lemon sauce to be even bolder, squeeze the fresh lemon slices over the chicken before serving.

WHAT TO SERVE WITH LEMON CHICKEN

  • Green Beans with Bacon: Trust me, you won’t have to fight with your kids to get them to eat these veggies. In fact, they may even like them! These green beans are rich, savory and, best of all, they’re full of crispy bacon.
  • Zucchini Fries: Yes, you can absolutely make crispy, yummy fries from zucchini strips. They’re a fun way to get some veggies in your diet and they’re wonderfully delicious. You can make them for your own family or gatherings of friends.
  • Chocolate Cheesecake Bites: For dessert, try these super easy and super delicious Chocolate Cheesecake Bites. They’re simple, no-bake, and fun for sharing in a large group.
  • Chocolate Cake Mix Cookies: You don’t have to just make cake from cake mix. You can also make rich, chocolatey cookies that are the perfect treat to follow a hearty Lemon Chicken dinner.
Lemon Chicken cut on serving plate

HOW TO STORE

  • Serve: Don’t leave your Lemon Chicken out for longer than about 2 hours or you can get sick from eating it.
  • Store: Wrap up any Lemon Chicken leftovers you have in plastic wrap or put them into an airtight container or sealable bag. You can keep them in the fridge for up to 3 days before it’s time to make some more. 
  • Freeze: You can freeze your Lemon Chicken for up to 2 months. Make sure that you let the chicken cool completely to room temperature before you seal it up and store it to keep it from making you sick later.

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Dinner, then Dessert

Lemon Chicken

Lemon Chicken is yummy and easy to make, with olive oil, lemons, kosher salt, chicken broth and black pepper.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American-Italian
Author Sabrina Snyder
Lemon Chicken with sauce in pan 1x1
PrintRate

Ingredients
 

  • 2 chicken breasts , boneless skinless
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 cup flour
  • 3 tablespoons unsalted butter , divided
  • 2 tablespoons olive oil
  • 1/2 cup chicken broth
  • 2 lemons , zested and juiced

Instructions

  • Butterfly the chicken breasts to make 4 thin pieces total.
  • Season with the salt and pepper before dredging in the flour.
  • Add two tablespoons of butter and the olive oil to the pan.
  • Cook chicken until browned and cooked through on medium heat, 3-4 minutes on each side.
  • Remove the chicken.
  • Add the remaining butter and 1 teaspoon of the leftover flour to the pan and whisk well. Then add the broth, lemon juice, and zest and cook for 5-6 minutes or until slightly thickened.
  • Pour the sauce over the chicken pieces and serve. Garnish with additional lemon wedges.

Nutrition

Calories: 341kcal | Carbohydrates: 17g | Protein: 26g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 823mg | Potassium: 539mg | Fiber: 2g | Sugar: 1g | Vitamin A: 310IU | Vitamin C: 32mg | Calcium: 28mg | Iron: 2mg
Keyword: Lemon Chicken

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Lemon Chicken collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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