Lemon Chicken

This easy lemon chicken is bright, fresh, and packed with flavor. Tender chicken breasts are cooked with a tangy lemon sauce for a quick weeknight dinner.

Amanda

Prep Time 15

Cook Time 20

Total Time 35

Serving Size servings

Equipment

Large skillet or frying pan
cutting board
sharp knife
Measuring cups and spoons
Mixing bowl
Tongs or spatula
Small whisk
Serving plate

Ingredients

4 boneless, skinless chicken breasts or thighs
salt and black pepper to taste
0.25 cup all-purpose flour
2 tbsp olive oil
3 tbsp butter
3 cloves garlic minced
1 cup chicken broth low sodium preferred
0.33 cup fresh lemon juice about 2 lemons
1 tbsp lemon zest
1 tsp honey optional
2 tbsp chopped parsley for garnish

Instructions

Pat chicken dry and season both sides with salt and pepper.
Lightly coat each piece with flour, shaking off extra.
Heat olive oil and 1 tablespoon butter in a skillet over medium heat.
Cook chicken for 4–5 minutes per side until golden brown and cooked through. Remove chicken and set aside.
In the same pan, melt remaining butter and sauté garlic for 30 seconds.
Add chicken broth, lemon juice, and zest. Scrape up any browned bits. Simmer for 3–4 minutes until slightly thickened.
Stir in honey if using, then return chicken to the pan. Spoon sauce over chicken and cook for 1–2 minutes more.
Garnish with parsley before serving.

Notes

Serve with rice, roasted vegetables, or pasta. Add more honey or butter if sauce is too sharp. Leftovers keep in fridge up to 3 days.

Nutrition