Hey y’all! If you’re looking for a dish that’s equal parts vibrant, zesty, and comforting, you’ve just found your new favorite with this Lemon Chicken Recipe. Perfect for busy weeknights, cozy Sunday dinners, or when you simply crave something fresh and flavorful, this recipe is foolproof and guaranteed to impress. Let’s get cooking!
Why You’ll Love This Lemon Chicken Recipe
- Quick and easy to prepare—ready in under 40 minutes!
- Bursting with tangy lemon flavor and juicy, tender Chicken pieces.
- Great for meal prep and leftovers—flavors deepen overnight.
- Versatile enough for both casual meals and special occasions.
- Pairs beautifully with classic sides like rice, potatoes, or veggies.
Ingredients for the Best Lemon Chicken Recipe
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1/3 cup freshly squeezed lemon juice (about 2 lemons)
- 2 teaspoons lemon zest
- 1 tablespoon honey
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 1/4 cup chopped fresh parsley (optional, for garnish)
- Lemon slices (for garnish)
Step-by-Step Directions for Lemon Chicken Recipe
1. Prep and Season the Chicken
- Pat chicken breasts dry with paper towels. In a shallow dish, combine flour, salt, and black pepper. Dredge each chicken breast in the flour mixture, coating evenly and shaking off excess.
2. Sear the Chicken
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken and sear for 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Remove chicken from skillet and set aside, covered to keep warm.
3. Prepare the Lemon Sauce
- In the same pan, reduce heat to medium. Add remaining butter and minced garlic. Sauté for 1 minute, until fragrant.
- Pour in chicken broth, lemon juice, lemon zest, and honey. Stir to combine and bring to a simmer. Let sauce reduce by a third, simmering for about 5 minutes.
- Add the cornstarch slurry and whisk well, simmering another 2-3 minutes until the sauce thickens.
4. Combine and Finish
- Return chicken breasts (and any juices) to the skillet. Spoon sauce over the top. Simmer together for 2 minutes to allow flavors to meld.
- Garnish with parsley and lemon slices before serving.
Notes for Lemon Chicken Recipe Success
- For extra tender chicken, pound breasts to an even thickness before cooking.
- Use freshly squeezed lemon juice—bottled lemon juice just doesn’t compare (learn techniques here).
- Using a meat thermometer ensures perfectly cooked chicken every time (read more about checking doneness).
Lemon Chicken Recipe Variations
- Lemon Chicken Thighs: Substitute boneless, skinless thighs for a juicier, richer flavor.
- Spicy Lemon Chicken: Add 1/2 teaspoon of crushed red pepper flakes to the sauce for a kick.
- Gluten-Free Lemon Chicken: Use gluten-free flour and ensure broth is certified gluten-free.
Required Equipment for Lemon Chicken Recipe
- Large skillet or sauté pan
- Tongs
- Shallow dish for dredging
- Measuring cups and spoons
- Instant-read thermometer (optional but recommended)
Storage Instructions for Lemon Chicken Recipe
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat gently in the microwave or on the stovetop with a splash of broth to keep the chicken moist.
Serving Suggestions and Pairings for Lemon Chicken Recipe
- Serve over fluffy white rice, buttery mashed potatoes, or al dente pasta to soak up the delicious sauce.
- Pair with roasted asparagus, green beans, or a simple salad for a balanced meal.
Pro Tips for Best Lemon Chicken Recipe Results
- Don’t overcrowd the skillet; cook in batches for a perfect sear (see pan-searing tips).
- Let the cooked chicken rest for a couple minutes to keep it juicy.
- Adjust the lemon or honey to taste for a perfect sweet-tart balance.
Lemon Chicken Recipe FAQ
Can I use bottled lemon juice?
While you can, fresh lemon juice gives a more vibrant and authentic flavor. It’s highly recommended for best results.
Can I make Lemon Chicken ahead of time?
Yes! This dish reheats very well and the flavors actually improve after sitting overnight.
What if I don’t have cornstarch?
You can substitute arrowroot or simply simmer the sauce a bit longer to reduce and thicken naturally.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1/2 cup chicken broth
- 1 tablespoon honey
- 2 tablespoons chopped fresh parsley
Instructions
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1Season the chicken breasts with salt and black pepper on both sides.
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2Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden and cooked through. Remove and set aside.
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3In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.
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4Add lemon juice, lemon zest, chicken broth, and honey to the skillet. Stir to combine and bring to a simmer.
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5Return the chicken breasts to the skillet and cook for another 3-4 minutes, spooning the sauce over the chicken.
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6Garnish with chopped fresh parsley and serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320 caloriescal
Protein:
38 gg
Fat:
12 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
13 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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