Why You’ll Love This Recipe

Lemon Chicken is the perfect balance of tangy, zesty, and savory flavors. The lemon juice and zest brighten up the chicken, while the garlic and herbs add depth and aroma. This recipe is incredibly versatile and can be paired with a variety of sides, from steamed vegetables to rice or potatoes. It’s light, yet satisfying, and can be easily made in under 30 minutes, making it a great option for a quick, healthy dinner. Plus, it’s naturally gluten-free and dairy-free, so it’s perfect for various dietary needs.

Ingredients

4 boneless, skinless chicken breasts (or thighs)
2 tablespoons olive oil
1 tablespoon butter (optional for extra richness)
3 garlic cloves, minced
Zest and juice of 2 lemons
1/2 cup chicken broth (or white wine for extra flavor)
1 tablespoon fresh thyme or dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides.
Cook the chicken: In a large skillet, heat olive oil (and butter, if using) over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate.
Make the lemon sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant, but not browned. Add the lemon zest, lemon juice, chicken broth (or white wine), and thyme to the skillet. Stir to combine, scraping up any brown bits from the bottom of the skillet for extra flavor. Let the sauce simmer for about 3-4 minutes, reducing slightly.
Return the chicken: Once the sauce has thickened slightly, return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer for another 2-3 minutes, allowing the chicken to soak up the flavors of the lemon sauce.
Serve: Garnish the lemon chicken with fresh chopped parsley and additional lemon slices, if desired. Serve immediately with your favorite sides, such as rice, roasted vegetables, or a fresh salad.

Servings and Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes

Variations

Lemon Garlic Chicken Thighs: Use chicken thighs instead of chicken breasts for a richer, juicier option. They’ll take a little longer to cook, so make sure they reach an internal temperature of 165°F (74°C).
Lemon Herb Chicken: Add extra herbs such as rosemary, oregano, or basil to the sauce for an added depth of flavor.
Spicy Lemon Chicken: Add a pinch of red pepper flakes or some chopped fresh chili for a spicy kick.
Creamy Lemon Chicken: For a creamier sauce, add 1/4 cup of heavy cream or coconut cream to the sauce, stirring it in after the broth. Simmer for 2-3 minutes to thicken.

Storage/Reheating

Storage: Store leftover Lemon Chicken in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a skillet over low heat, adding a little extra chicken broth or water to keep the sauce from drying out. You can also reheat it in the microwave.

FAQs

Can I use chicken thighs instead of breasts?

Yes, you can use chicken thighs instead of breasts. Chicken thighs will be juicier and a little richer in flavor, and they will cook a bit longer than breasts. Just be sure they reach an internal temperature of 165°F (74°C).

Can I make this recipe with bone-in chicken?

Yes, you can make this recipe with bone-in chicken, though the cooking time will be longer. You may need to cook the chicken for 10-12 minutes per side or until the internal temperature reaches 165°F (74°C). You may also want to cover the skillet to help cook the chicken evenly.

Can I add other vegetables to the dish?

Absolutely! You can add vegetables like spinach, asparagus, zucchini, or even broccoli to the pan after cooking the chicken. Just sauté the vegetables in the lemon sauce until they’re tender.

Can I make this recipe ahead of time?

While this dish is best served fresh, you can make the sauce ahead of time and store it in the refrigerator. When you’re ready to serve, just cook the chicken and reheat the sauce.

Can I use bottled lemon juice?

For the freshest flavor, it’s best to use fresh lemons for both the zest and juice. However, if you don’t have fresh lemons, bottled lemon juice will work as a substitute.

Can I use white wine instead of chicken broth?

Yes! White wine adds a delicious depth of flavor to the lemon sauce. Use about 1/2 cup of dry white wine in place of the chicken broth, and simmer it to reduce slightly.

Conclusion

Lemon Chicken is a bright and delicious dish that’s bursting with flavor but requires minimal effort. The tangy lemon sauce perfectly complements the savory chicken, creating a dish that feels light yet satisfying. Whether you’re making it for a weeknight dinner or serving it at a special gathering, this recipe is sure to impress. With a few simple ingredients, you can create a flavorful, healthy meal that everyone will love! Enjoy your zesty, lemony chicken!

Lemon Chicken

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Lemon Chicken is a bright, flavorful dish that combines the tanginess of fresh lemon with the savory goodness of tender, juicy chicken. This recipe delivers a light yet satisfying meal that’s perfect for any occasion.

Author: Catherine
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 25-30 minutes
Yield: undefined
Category: Main Dish
Method: Pan-fried
Cuisine: American

Instructions

Prepare the chicken: Season the chicken breasts with salt and pepper on both sides.
Cook the chicken: In a large skillet, heat olive oil (and butter, if using) over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and set it aside on a plate.
Make the lemon sauce: In the same skillet, add the minced garlic and sauté for 1-2 minutes, until fragrant, but not browned. Add the lemon zest, lemon juice, chicken broth (or white wine), and thyme to the skillet. Stir to combine, scraping up any brown bits from the bottom of the skillet for extra flavor. Let the sauce simmer for about 3-4 minutes, reducing slightly.
Return the chicken: Once the sauce has thickened slightly, return the cooked chicken to the skillet. Spoon the sauce over the chicken and let it simmer for another 2-3 minutes, allowing the chicken to soak up the flavors of the lemon sauce.
Serve: Garnish the lemon chicken with fresh chopped parsley and additional lemon slices, if desired. Serve immediately with your favorite sides, such as rice, roasted vegetables, or a fresh salad.

Notes

Lemon Garlic Chicken Thighs: Use chicken thighs instead of chicken breasts for a richer, juicier option. They’ll take a little longer to cook, so make sure they reach an internal temperature of 165°F (74°C).Lemon Herb Chicken: Add extra herbs such as rosemary, oregano, or basil to the sauce for an added depth of flavor.Spicy Lemon Chicken: Add a pinch of red pepper flakes or some chopped fresh chili for a spicy kick.Creamy Lemon Chicken: For a creamier sauce, add 1/4 cup of heavy cream or coconut cream to the sauce, stirring it in after the broth. Simmer for 2-3 minutes to thicken.

Nutrition

Serving Size: 1 chicken breast
Calories: Varies
Sugar: Varies
Sodium: Varies
Fat: Varies
Saturated Fat: Varies
Unsaturated Fat: Varies
Trans Fat: Varies
Carbohydrates: Varies
Fiber: Varies
Protein: Varies
Cholesterol: Varies