This quick and easy lemon chicken recipe brings together juicy chicken with a simple buttery lemon sauce. Perfect for busy weeknights, it’s ready in just 20 minutes with minimal effort, yet it’s packed with fresh, vibrant flavors.
Why You’ll Love This Recipe
- Simple and Fast: With only 20 minutes from start to finish, this recipe is perfect for busy weeknights.
- Flavorful: The combination of lemon juice, zest, and garlic powder infuses the chicken with incredible flavor.
- Low-Effort: You only need a few ingredients to make this juicy chicken, making it an affordable yet impressive meal.
- Versatile: Serve it with a variety of sides such as rice, roasted veggies, or pasta to suit your preferences.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- ½ cup chicken broth
- 2 tablespoons lemon juice
- Zest of ½ lemon
- Chopped fresh parsley (optional)
How to Make Easy Lemon Chicken
- Prepare the Chicken
- Cut your chicken breasts in half lengthwise to create thinner cutlets. Season both sides with salt, pepper, and garlic powder. Dredge the chicken in flour, ensuring each piece is well-coated.
- Pan Fry the Chicken
- Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the chicken cutlets to the pan and cook for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
- Make the Lemon Sauce
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Let it bubble for a couple of minutes, scraping up any flavorful bits from the bottom of the pan.
- Finish Cooking
- Add the chicken back into the skillet, spooning some of the sauce over it. Let it simmer for a few more minutes until the chicken is cooked through and the sauce has reduced. Taste and adjust seasoning with salt and pepper if necessary.
- Garnish and Serve
- Sprinkle with fresh parsley (if desired) and serve the lemon chicken with your favorite sides, such as rice or vegetables.
What to Serve with Easy Lemon Chicken
- Rice: Serve with hot steamed rice or even rice pilaf for a comforting meal.
- Vegetables: Try pairing with Garlic Butter Broccolini, Roasted Green Beans, or Roasted Potatoes and Carrots for a well-rounded dinner.
- Salad: A simple spring mix salad with homemade dressing is a great side.
Storage and Reheating Tips
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat in a skillet over low heat to maintain the chicken’s tenderness, or in the microwave for a quicker option.
Tips to Make
- Chicken Thickness: If you don’t want to cut your chicken, you can use small chicken breasts that cook faster.
- Adjust Lemon Flavor: Add more lemon zest if you want an even stronger citrus kick.
Variations
- Use Chicken Thighs: Chicken thighs can be used instead of breasts if you prefer dark meat.
- Add Veggies to the Sauce: Sautéed spinach or mushrooms would pair beautifully with the lemon sauce.
- Creamy Lemon Chicken: Add a splash of cream or use heavy cream instead of chicken broth for a richer sauce.
FAQs
- Can I use chicken thighs instead of breasts?
- Yes, chicken thighs work great! They’ll need a little longer to cook, but they’ll be just as tender.
- Can I bake this chicken instead of frying it?
- Yes, bake the chicken at 375°F for 25-30 minutes, then top with the lemon sauce.
- How do I know when the chicken is done?
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Enjoy this easy Lemon Chicken for a quick, delicious, and refreshing dinner!
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Easy Lemon Chicken
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Poultry
Description
A quick and easy recipe bringing together juicy chicken with a buttery lemon sauce, ready in just 20 minutes.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt & pepper to taste
- ¼ teaspoon garlic powder
- Flour (for dredging)
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- ½ cup chicken broth
- 2 tablespoons lemon juice
- Zest of ½ lemon
- Chopped fresh parsley (optional)
Instructions
- Cut chicken breasts in half lengthwise to create thin cutlets. Season with salt, pepper, and garlic powder. Dredge in flour, ensuring each piece is well-coated.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes on each side until golden brown, then remove and set aside.
- In the same skillet, add chicken broth, lemon juice, and lemon zest. Let it bubble for a couple of minutes, scraping up flavorful bits from the bottom.
- Add chicken back to the skillet, spooning sauce over it. Simmer until chicken is cooked through and sauce has reduced. Adjust seasoning with salt and pepper if needed.
- Sprinkle with fresh parsley (if desired) and serve with preferred sides.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to maintain tenderness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American