Description
Lemon Chicken glides from your kitchen to the table with zesty Mediterranean charm, bringing fresh herbs and tangy brightness to your dinner plate. Tender chicken breasts soak up lemon’s citrus magic, creating a simple yet spectacular meal that feels like a quick vacation to Greece.
Ingredients
Scale
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup chicken broth
- ¼ cup fresh lemon juice
Coating and Seasoning:
- ¼ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper
Finishing Ingredients:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 1 tablespoon lemon zest
- 1 tablespoon capers
- Fresh parsley
Instructions
- Sandwich 4 chicken breasts between plastic wrap and gently pound to 1-inch thickness using a meat mallet.
- Generously sprinkle ½ teaspoon salt and ¼ teaspoon black pepper over both sides of the chicken.
- Dust each chicken breast with 1 tablespoon all-purpose flour, carefully shaking off excess coating.
- Warm 2 tablespoons olive oil and 1 tablespoon butter in a large skillet at medium-high heat (375°F) until butter melts and begins to sizzle.
- Carefully place floured chicken breasts into hot skillet, cooking 6 minutes on first side until deep golden brown.
- Flip chicken and cook additional 5-6 minutes until internal temperature reaches 165°F, ensuring no pink remains in center.
- Transfer cooked chicken to a clean plate and tent loosely with aluminum foil to maintain warmth.
- Reduce skillet heat to medium and add remaining 1 tablespoon butter, quickly sautéing 4 minced garlic cloves for 30 seconds.
- Pour 1 cup chicken broth into skillet, scraping browned bits from bottom with wooden spoon.
- Stir in ¼ cup fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon thyme, and 1 teaspoon oregano.
- Simmer sauce for 4 minutes until slightly reduced, adding 1 tablespoon capers if desired.
- Return chicken to skillet, spooning sauce over each breast and warming for 2 minutes.
- Taste sauce and adjust seasoning with additional salt and pepper as needed.
- Plate chicken and drizzle generously with pan sauce.
- Sprinkle fresh chopped parsley over top before serving alongside steamed vegetables or rice.
Notes
- Pounding chicken to an even thickness ensures uniform cooking and prevents dry or undercooked spots.
- Dredging chicken in flour creates a delicate golden crust that helps seal in moisture and adds texture.
- For a gluten-free version, swap wheat flour with almond flour or cornstarch to maintain the crispy exterior.
- Fresh herbs make a significant difference, so using fresh thyme and oregano will elevate the sauce’s flavor compared to dried herbs.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 254 kcal
- Sugar: 1 g
- Sodium: 240 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 29 g
- Cholesterol: 85 mg