Lemon Chicken
Elevate your dinner with this easy lemon chicken recipe; it's not only healthy but packed with flavor. Classic and delicious!
Ingredients
- 2 boneless skinless chicken breast large, about 1 pound
- 1 teaspoon Kosher salt divided
- 1/4 teaspoon ground black pepper
- 2 Tablespoons all purpose flour
- 1 Tablespoons extra virgin olive oil
- 3/4 cup chicken broth
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- 2 Tablespoons lemon juice
- 1/4 cup heavy cream (you can sub coconut cream, if desired)
- 2 Tablespoons unsalted butter
- Lemon zest as garnish
- Chopped parsley as garnish
Instructions
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Cut each chicken breast in half lengthwise to create two thinner pieces of chicken. If the chicken tenders are still attached, remove them and you can use them in this recipe. Alternatively, you can just buy split chicken breasts, if your grocery store carries them.
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In a medium shallow bowl, mix together the flour, 1⁄2 teaspoon salt and pepper. Dip each piece of chicken into the flour mixture, coating on each side.
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Heat a skillet over medium-high heat and add olive oil. Once oil is hot, add the chicken pieces and cook for 4 minutes per side. Transfer the semi-cooked chicken pieces to a plate & set aside.
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Keep the flame on medium heat and deglaze the pan with the chicken broth. Mix and use your spoon to scrape off any browned bits into the liquid.
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Reduce the heat to medium-low, and mix in the minced garlic, italian seasoning, lemon juice, remaining 1⁄4 teaspoon salt, and heavy cream. Simmer for 2 minutes, then mix in the butter.
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Add the chicken back to the pan and nestle it into the sauce. Spoon sauce over the chicken. Allow the chicken to simmer over low heat in the sauce for 3 minutes, then flip each piece of chicken in the sauce. Cover the pan and simmer for 6-8 minutes, or until the chicken has reached at least 165°F on a meat thermometer.
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Uncover the pan & turn off the heat. Allow the chicken to cool for 5 minutes in the pan, which will help the sauce thicken too.
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Serve chicken in the skillet with the sauce spooned over it, or on a platter. Serve with lemon zest & chopped parsley.
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator. Each serving is one half of the large split chicken breast.
Feel free to use another type of broth such as vegetable broth instead of chicken broth.
If your store has split chicken breasts (sometimes labeled thin chicken breasts), I suggest using those for convenience.