If you’re looking for a quick yet elegant weeknight dinner, Lemon Chicken is the answer. This recipe strikes a perfect balance between bright, zesty citrus flavor and golden, savory chicken—all wrapped up in a silky, aromatic sauce. Bursting with fresh lemon and topped off with a sprinkle of fresh parsley, Lemon Chicken is a dish that manages to be both comfort food and restaurant-worthy all at once. It’s the kind of meal that will leave your kitchen smelling like warmth and sunshine, and your family asking for seconds every single time.

Ingredients You’ll Need

Gathering your ingredients for Lemon Chicken couldn’t be easier. Each one brings something unique to the table, whether it’s a burst of citrus, creamy richness, or that irresistible golden crust on the chicken. Here’s a closer look at what you’ll need—and why you don’t want to skip a thing:

Chicken Breasts: Go for boneless, skinless chicken breasts for quick cooking and easy slicing—pound them for even thickness for perfect results.
Salt and Pepper: Seasoning your chicken generously ensures every bite is flavorful and never bland.
All-Purpose Flour: A light dredge gives the chicken a beautiful crust and helps thicken the lemon sauce just a touch.
Olive Oil: Adds a robust, Mediterranean style flavor while helping the chicken brown evenly.
Butter: For extra richness and that classic, silky finish in the pan sauce.
Garlic: Four cloves might seem generous, but garlic brings depth and aroma you can’t skip.
Chicken Broth: This forms the tasty backbone of your sauce, tying all the flavors together.
Fresh Lemon Juice: Only fresh will do for that bright, unmistakable punch that defines Lemon Chicken!
Lemon Zest: Zest adds pure lemony fragrance without extra tartness—don’t forget to zest before you juice.
Honey (Optional): If you like your sauce a touch mellower, a drizzle of honey balances the tangy lemon beautifully.
Fresh Parsley: Chopped parsley adds a pop of color and a garden-fresh finish to your plate.
Lemon Slices: Totally optional, but nothing telegraphs “lemony goodness” quite like sunny wheels of lemon on top.

How to Make Lemon Chicken

Step 1: Prep and Season the Chicken

Start by placing each chicken breast between two pieces of plastic wrap and gently pound them with a meat mallet until they’re about half an inch thick and completely even. This helps them cook quickly and evenly, letting the lemony flavors shine all the way through. Season each side generously with salt and pepper so every bite is well seasoned.

Step 2: Dredge in Flour

Lightly dredge the chicken breasts in all-purpose flour, shaking off any excess. This step creates that crave-worthy golden crust while also giving the pan sauce something to cling to later. Trust me, the extra minute is worth it for the texture alone.

Step 3: Sear in Olive Oil and Butter

Heat a mix of olive oil and butter in a large skillet over medium heat. As soon as the butter melts and starts to foam, add the floured chicken. Cook each breast for 4 to 5 minutes per side, flipping just once, until the crust is golden brown and the inside is cooked through. Remove chicken from the skillet and set aside on a plate—don’t worry, you’ll return them to the party soon.

Step 4: Make the Lemon Sauce

In that same magical skillet (don’t bother wiping it!), add the minced garlic and sauté for 30 seconds until fragrant. Put in the chicken broth, fresh lemon juice, lemon zest, and if you like a gentle sweetness, the honey. Simmer the sauce for five minutes, scraping up all those delicious brown bits from the bottom. This step builds the backbone of your Lemon Chicken flavor.

Step 5: Simmer and Finish

Return your lovely chicken breasts to the skillet, nestling them into the lemon sauce. Spoon the sauce over top and let everything simmer together for another 2 to 3 minutes. This not only reheats the chicken but infuses it with another layer of lemony goodness.

How to Serve Lemon Chicken

Garnishes

Never underestimate the power of a good garnish! A generous shower of chopped parsley and a couple of lemon slices make this Lemon Chicken irresistible, adding both visual appeal and a final hit of freshness. If you feel extra fancy, try sprinkling on a touch of cracked black pepper or even a few capers for a briny contrast.

Side Dishes

For the perfect pairing, serve your Lemon Chicken alongside a mound of fluffy rice, buttery mashed potatoes, or a tangle of simple steamed vegetables. The sauce practically begs to be sopped up, so anything that can handle those bright, zesty juices will be right at home.

Creative Ways to Present

Get playful with your presentation: slice the chicken on the diagonal and fan it over lemon risotto, nestle pieces into pita bread with fresh greens for a Mediterranean sandwich, or top it with sautéed spinach and orzo for a complete one-bowl meal. No matter your style, Lemon Chicken is endlessly versatile and loves the spotlight!

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Chicken keeps beautifully in the fridge. Simply store cooled chicken and sauce together in an airtight container for up to three days. The flavors only deepen overnight, so tomorrow’s lunch is something to look forward to!

Freezing

If you want to tuck some away for later, Lemon Chicken freezes quite well. Cool the chicken and sauce completely before transferring to a freezer-safe container. Freeze for up to two months for best taste and texture. Thaw overnight in the fridge before reheating.

Reheating

Warm Lemon Chicken gently on the stovetop or in the microwave, adding a splash of extra chicken broth or water if the sauce has thickened. This way, you’ll get tender, juicy chicken and luscious sauce—almost as good as fresh!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work perfectly in this recipe. They tend to stay juicy and flavorful, making them a popular alternative for Lemon Chicken. You may need to cook them a minute or two longer depending on thickness.

How do I zest a lemon without getting the bitter pith?

A microplane or fine grater works best—gently drag it over the lemon, stopping as soon as you hit the white layer. The yellow zest is where all that sunny lemon oil lives, and it brings fragrance without bitterness.

Is the honey necessary?

No, the honey is totally optional! It just takes the edge off the tartness. If you love a zingy sauce, skip it; if you prefer a slightly mellower Lemon Chicken, give it a try.

What’s the best way to keep the chicken moist?

Pounding the chicken to an even thickness and not overcooking is key. Searing the outside quickly in a hot skillet helps lock in those juices—then finishing it in the sauce adds extra moisture and flavor.

Can this be made gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend for dredging, and this Lemon Chicken recipe becomes instantly gluten-free—no other modifications needed.

Final Thoughts

If you crave a dish that’s equal parts simple, vibrant, and family-friendly, give Lemon Chicken a spot at your table. With just a few fresh ingredients and a half hour in the kitchen, you’ll turn out a meal that’s bright, comforting, and sure to become a household favorite. I can’t wait for you to experience the magic of Lemon Chicken for yourself!

Lemon Chicken Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Lemon Chicken recipe is a delightful combination of tender chicken breasts cooked to golden perfection in a tangy lemon sauce. The dish is quick and easy to prepare, making it a perfect choice for a flavorful weeknight dinner.

Ingredients

Scale

Chicken:

4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging)

Lemon Sauce:

2 tablespoons olive oil
2 tablespoons butter
4 cloves garlic, minced
1 cup chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest
2 teaspoons honey (optional)

Garnish:

2 tablespoons chopped fresh parsley
Lemon slices

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Instructions

Pound and Season Chicken: Pound chicken breasts to an even thickness and season with salt and pepper.
Dredge Chicken: Dredge each piece in flour, shaking off excess.
Cook Chicken: Heat olive oil and butter in a skillet, cook chicken until golden brown and cooked through.
Make Lemon Sauce: In the same skillet, cook garlic, then add chicken broth, lemon juice, lemon zest, and honey. Simmer.
Finish Dish: Return chicken to the pan, spoon sauce over the top, simmer briefly. Garnish and serve.