This easy lemon chicken recipe is one of our most popular main dish chicken recipes. With simple flavor additions that don't overpower the dish, the natural flavor of the chicken is allowed to shine. The low ingredient list also makes for a level of ease that allows this dinner to come together in no time at all, which is perfect for a busy week night. Pair this dish with crisp veggies and a side of rice for a delicious dinner that your family is sure to love.
4 skinned and boned chicken breasts (about 1 1/2 lb.)
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil, divided
1/4 cup chicken broth
1/4 cup lemon juice
8 lemon slices
1/4 cup chopped fresh flat-leaf parsley
Garnish: lemon slices
How to Make It
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle chicken with salt and pepper. Lightly dredge chicken in flour, shaking off excess.
Melt 1 Tbsp. butter with 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Cook half of chicken in skillet 2 to 3 minutes on each side or until golden brown and done. Transfer chicken to a serving platter, and keep warm. Repeat procedure with 1 Tbsp. butter and remaining olive oil and chicken.
Add broth and lemon juice to skillet, and cook 1 to 2 minutes or until sauce is slightly thickened, stirring to loosen particles from bottom of skillet. Add 8 lemon slices.
Remove skillet from heat; add parsley and remaining 2 Tbsp. butter, and stir until butter melts. Pour sauce over chicken. Serve immediately. Garnish, if desired.
This chicken dish would pair well with sautéed asparagus, green beans (haricots verts), or even broccoli.
Just wanted to mention if you like to keep lemons for future use and no waste, submerge them (washed with peel on) in a bowl of water in the refrigerator. You will have fresh lemons for weeks on end. I currently have had a bowl in my frig for 2 months, and they are beautiful. Wow...what a money saver, and I always have a lemon or zest when needed.
I had a bunch of lemons I needed to use so tried this recipe. It was fast and extremely tasty. Husband loved it. Served it with green beans and couscous. Will definitely make again. However, I will double the sauce ingredients as there wasn't enough sauce to go with the green beans. Also, I forgot to add the butter at the end, but we didn't even miss it. So I think I will just skip that in the future and save on the calories/fat.
I always wanted to try and make this since I normally order it when out at a restaurant. It is super simple and requires ingredients that normally people already have at home. I served it over linguine. Just make sure to make extra sauce if you want your linguine nice a saucy! My picture shows the amount of sauce you get when following this recipe. I sprinkled it with Parmesan cheese once served!
I skipped out on the lemon slices and didn't use the plastic wrap or a meat mallet cuz I don't have that stuff so I just basically punched the chicken as flat as I could lol. I cooked for about 4-5 mins on both sides and it did not come out dry at all.Hubby loved it, gobbled down three pieces faster than I could make my plate. Lol no but it was delicious. Thanks for posting!