Lemon Chicken Recipe

Craving a dish that’s bursting with flavor and easy to whip up? This lemon chicken recipe delivers tender, juicy chicken infused with a vibrant, citrusy zing that’ll brighten any meal. Perfect for weeknight dinners or special gatherings, its fresh, tangy sauce and golden crust make it a crowd-pleaser you’ll want to make again and again!

Recipe Overview

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This lemon chicken recipe is all about bold, bright flavors with a tender, juicy texture. The zesty lemon sauce, enriched with garlic and herbs, coats perfectly seared chicken. It’s quick to prepare, uses simple ingredients, and offers a restaurant-quality result that’s ideal for beginners and seasoned cooks alike.

Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients List

• 4 boneless, skinless chicken breasts (about 1.5 pounds): Thinly pounded for even cooking and maximum juiciness.
• 1/3 cup all-purpose flour: Creates a light, crispy coating; helps the sauce cling to the chicken.
• 1 teaspoon salt: Enhances flavors; use kosher or sea salt for even distribution.
• 1/2 teaspoon black pepper: Adds a mild kick; freshly ground for best flavor.
• 2 tablespoons olive oil: Ensures a golden sear; extra-virgin adds a subtle fruity note.
• 2 tablespoons unsalted butter: Adds richness to the sauce and balances lemon’s acidity.
• 3 cloves garlic (minced): Infuses a warm, savory depth; fresh garlic is essential.
• 1 cup low-sodium chicken broth: Forms the base of the sauce; low-sodium allows seasoning control.
• 1/4 cup fresh lemon juice (about 2 lemons): Provides bright, tangy flavor; fresh is non-negotiable for vibrancy.
• Zest of 1 lemon: Amplifies citrusy aroma without extra acidity; zest before juicing.
• 1 teaspoon dried oregano: Adds earthy, herbaceous notes; fresh oregano (1 tablespoon) works too.
• 2 tablespoons fresh parsley (chopped): Brings a fresh, vibrant garnish; flat-leaf parsley is ideal.
• Lemon slices (for garnish): Enhances presentation and adds extra citrus flair.

Note: Use fresh lemons for the brightest flavor; bottled juice lacks the same zing.

Step-by-Step Instructions

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1. Prepare Chicken: Pat chicken breasts dry with paper towels. Place between plastic wrap and pound to 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
2. Coat Chicken: Spread flour on a plate. Dredge each chicken breast in flour, shaking off excess to ensure a light coating.
3. Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
4. Make Lemon Sauce: In the same skillet, lower heat to medium. Add butter and garlic, stirring for 30 seconds until fragrant. Pour in chicken broth, lemon juice, lemon zest, and oregano. Scrape up browned bits from the pan for extra flavor. Simmer for 5-7 minutes until slightly thickened.
5. Combine and Heat: Return chicken to the skillet, spooning sauce over each piece. Cook for 2-3 minutes to warm through and coat the chicken.
6. Garnish and Serve: Sprinkle with parsley and garnish with lemon slices. Serve hot with sauce drizzled over the top.

Tips for Success

• Pound Chicken Evenly: Uniform thickness ensures consistent cooking and prevents dry spots.
• Don’t Overcrowd the Pan: Sear in batches if needed to maintain a hot skillet for a golden crust.
• Use Fresh Lemon: Fresh juice and zest provide unmatched brightness; avoid bottled substitutes.
• Check Doneness: Use a meat thermometer to confirm 165°F for perfectly cooked chicken.
• Reduce Sauce Properly: Simmer until the sauce coats a spoon lightly for the best texture.

Serving Suggestions

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Serve lemon chicken hot, drizzled with its glossy sauce, alongside fluffy rice or creamy mashed potatoes to soak up the citrusy goodness. Pair with roasted asparagus or a crisp arugula salad for a balanced meal. For a stunning presentation, arrange chicken on a platter with lemon slices and parsley sprigs, evoking a fresh, summery vibe.

Storage Tips

• Room Temperature: Keep cooked chicken at room temperature for no more than 2 hours to ensure safety.
• Refrigeration: Store in an airtight container with sauce for up to 3 days in the fridge. Reheat gently in a skillet with a splash of broth to revive the sauce.
• Freezing: Freeze cooked chicken and sauce in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat slowly to maintain juiciness.

FAQs

Can I use chicken thighs instead?
Yes, boneless thighs work; adjust cooking time to 6-7 minutes per side for proper doneness.

Can I make this gluten-free?
Substitute flour with a 1:1 gluten-free flour blend or cornstarch for a crispy coating.

Why is my sauce too thin?
Simmer longer to reduce, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon water.

Can I add other herbs?
Try thyme or rosemary for a different flavor profile; use sparingly to complement the lemon.

How do I avoid tough chicken?
Don’t overcook; use a thermometer and remove from heat at 165°F for juicy results.

Conclusion

This lemon chicken recipe is a burst of sunshine on your plate, with its juicy texture and vibrant flavors. It’s quick, simple, and sure to impress. Give it a try, share your results, and enjoy the citrusy magic! Happy cooking!