Lemon Chicken Recipe

I’ve always loved how easy and bright this lemon chicken turns out. The mix of tangy lemon and tender chicken just works—it’s fresh, balanced, and honestly, it fits in with pretty much any meal.

This recipe breaks down exactly how I make juicy, flavorful lemon chicken with steps that aren’t fussy or complicated.

With just a few basic ingredients, you can whip up something that feels special. I’ll go through the equipment, the ingredients in simple amounts, and the step-by-step instructions that make this dish come together quickly.

Lemon Chicken Recipe

I usually make this lemon chicken when I want something bright, easy, and packed with flavor.

The dish balances tender chicken with a lemon sauce that’s clean and light, and it comes together with just a few tools and fresh ingredients.

Equipment

I like to gather everything before I start, just to keep things moving. The right tools make the process a lot smoother.

• Large skillet or frying pan – for browning and cooking the chicken evenly
• Cutting board – for prepping chicken and slicing lemons
• Sharp knife – to trim chicken and mince garlic
• Measuring cups and spoons – for accurate ingredient portions
• Mixing bowl – to combine flour or seasoning
• Tongs or spatula – for flipping chicken pieces safely
• Small whisk – to blend lemon juice and broth into a smooth sauce
• Serving plate – to rest the cooked chicken before pouring the sauce

I also keep some paper towels nearby to pat the chicken dry—helps it brown better, in my opinion.

Ingredients

I stick with fresh, simple ingredients to keep the flavor bright and natural. You should be able to find everything at most grocery stores, no problem.

• 4 boneless, skinless chicken breasts (or thighs if you want it juicier)
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour, for light coating
• 2 tablespoons olive oil
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 cup chicken broth (low sodium is best)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 tablespoon lemon zest
• 1 teaspoon honey (optional, for a touch of sweetness)
• 2 tablespoons chopped parsley, for garnish

I always go for fresh lemon juice instead of bottled—it really does make a difference in flavor.

Instructions

Here’s how I make sure the chicken stays juicy and the sauce comes out balanced.

• Pat the chicken dry, then season both sides with salt and pepper.
• Lightly coat each piece with flour and shake off any extra.
• Heat olive oil and 1 tablespoon butter in a skillet over medium heat.
• Cook chicken for about 4–5 minutes per side until it’s golden brown and cooked through.
• Take the chicken out and set it aside on a plate.
• In the same pan, melt the rest of the butter and sauté the garlic for about 30 seconds.
• Add chicken broth, lemon juice, and zest. Scrape up any browned bits from the bottom.
• Let it simmer for 3–4 minutes until it thickens a bit.
• If you’re using honey, stir it in now, then put the chicken back in the pan.
• Spoon the sauce over the chicken and cook for 1–2 minutes more.
• Finish with parsley before serving.

I usually taste the sauce near the end—it should be tangy but not too sharp.

Notes

I like serving this lemon chicken with rice, roasted veggies, or pasta. The sauce soaks right in and makes everything taste better.

If the sauce feels a little too tart, I’ll stir in a bit of butter or honey to mellow it out. Sometimes I’ll throw in thin lemon slices while it’s simmering for extra aroma.

Leftovers keep well in the fridge for up to three days. I reheat them gently in a covered pan with a splash of broth so the chicken stays moist.

Tasting Notes

The first bite? It hits with this bright, clean flavor. Lemon brings in a gentle tang that wakes up my taste buds, but thankfully, it’s not sour at all.

The chicken stays really tender and juicy—honestly, that’s what makes each bite so satisfying. I love when the sauce feels light but still manages to cling to the chicken just right.

There’s this balance between the citrus and the savory notes from garlic and herbs. It’s subtle, but you can definitely tell it’s there.

The lemon aroma lingers after each forkful, which I actually enjoy. That fresh, simple finish just makes me want to go back for more.

If you serve it with rice or maybe some vegetables, the flavors still hold up. A little saltiness and a hint of pepper round everything out, but they don’t overpower the lemon at all.

---