Lemon chicken breast recipes (Easy and delicious)

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Quick Overview

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Servings: 4 portions
  • Difficulty: Easy
  • Dietary Tags: Low-carb, Gluten-free

Recipe Introduction

Lemon chicken breast is a classic dish that combines the bright, citrusy flavors of lemon with the delicate taste of chicken. This recipe is perfect for a quick and easy weeknight meal, but it’s also elegant enough to serve at a dinner party. The juicy, tender chicken is infused with the zesty tang of lemon, creating a refreshing and satisfying dish that’s sure to become a family favorite.

This recipe draws inspiration from Mediterranean cuisine, where lemon is a staple ingredient used to add flavor and brightness to a variety of dishes. The combination of garlic, herbs, and lemon creates a flavorful and aromatic sauce that perfectly complements the chicken. Whether you’re looking for a healthy meal option or simply craving something delicious, this lemon chicken breast recipe is sure to hit the spot.

Ingredients

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1/4 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1/4 cup chicken broth
  • 1/4 cup fresh lemon juice (about 2 lemons)
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped (for garnish)
  • Lemon slices (for garnish)

Kitchen Equipment Needed

  • Large skillet or sauté pan
  • Tongs
  • Meat mallet or rolling pin (optional, for pounding chicken)
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Citrus juicer

Recipe Notes & Tips

For best results, choose chicken breasts that are similar in size to ensure even cooking. If the chicken breasts are particularly thick, you can use a meat mallet or rolling pin to gently pound them to an even thickness of about 1/2 inch. This will help the chicken cook more evenly and quickly.

When juicing the lemons, be sure to strain out any seeds or pulp to prevent them from ending up in the sauce. Fresh lemon juice is recommended for this recipe, as it provides the best flavor. However, if you don’t have fresh lemons on hand, you can use bottled lemon juice as a substitute.

Preparation Steps

  1. If necessary, pound the chicken breasts to an even thickness of about 1/2 inch.
  2. In a shallow dish, mix together the flour, salt, and black pepper.
  3. Dredge each chicken breast in the flour mixture, shaking off any excess.

Step-by-Step Cooking Instructions

Heat the olive oil in a large skillet or sauté pan over medium-high heat.

Once the oil is hot, add the floured chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.

Remove the cooked chicken breasts from the pan and set them aside on a plate. In the same pan, add the chicken broth, lemon juice, minced garlic, and dried oregano. Stir to combine and bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.

Reduce the heat to low and add the butter to the pan, stirring until it’s melted and incorporated into the sauce. Return the chicken breasts to the pan and spoon the sauce over the top. Simmer for an additional 2-3 minutes, or until the chicken is heated through and the sauce has thickened slightly.

Pro Tips & Techniques

  • To prevent the chicken from sticking to the pan, make sure the oil is hot before adding the chicken breasts.
  • Avoid overcrowding the pan when cooking the chicken, as this can lead to uneven cooking and steaming instead of browning.
  • For extra flavor, try adding some grated lemon zest to the flour mixture before dredging the chicken.
  • If you prefer a thicker sauce, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the sauce during the last few minutes of cooking.

Variations & Customizations

  • For a creamy lemon chicken version, stir in 1/4 cup of heavy cream or half-and-half to the sauce during the last few minutes of cooking.
  • To make this recipe dairy-free, simply omit the butter or replace it with additional olive oil.
  • For a spicier kick, add 1/4 teaspoon of red pepper flakes to the sauce along with the garlic and oregano.
  • You can also customize this recipe by adding your favorite herbs, such as thyme, rosemary, or basil, to the sauce for additional flavor.

Storage & Reheating

  • Store any leftover lemon chicken in an airtight container in the refrigerator for up to 3-4 days.
  • To reheat, place the chicken and sauce in a microwave-safe dish and heat in 30-second intervals, stirring in between, until heated through.
  • Alternatively, you can reheat the chicken and sauce in a skillet over medium-low heat, stirring occasionally, until warmed through.

Serving Suggestions

Serve the lemon chicken breasts hot, garnished with chopped fresh parsley and lemon slices. This dish pairs well with a variety of side dishes, such as steamed vegetables, rice, quinoa, or roasted potatoes. For a light and refreshing option, serve the chicken over a bed of mixed greens or with a simple side salad.

To elevate the presentation, arrange the chicken breasts on a platter and drizzle the sauce over the top. Garnish with additional lemon slices and sprigs of fresh herbs for a pop of color and flavor.

For a complete meal, pair the lemon chicken with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which will complement the bright, citrusy flavors of the dish.

Nutritional Information

Nutrient Amount per Serving:

  • Calories: 320
  • Protein: 36g
  • Carbs: 8g
  • Fat: 16g

Common Questions & Troubleshooting

Q: Can I use boneless, skinless chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs in this recipe. Keep in mind that thighs may require a slightly longer cooking time due to their higher fat content.

Q: How can I tell when the chicken is cooked through?
A: The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken breast; it should read 165°F (74°C) when the chicken is fully cooked.

Q: Can I make this recipe ahead of time?
A: While this dish is best served fresh, you can prepare the chicken and sauce ahead of time and reheat it when ready to serve. Keep in mind that the sauce may thicken upon cooling, so you may need to add a splash of chicken broth or water when reheating to thin it out.