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.

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.

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.


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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.

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.


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

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Sounds delicious. You may want to reword so that you specify the dredging in flour step 🙂