Lemon Chicken

5 from 1 vote

This delicious creamy lemon chicken is the perfect thirty minute dinner. If you love lemon flavor, this is the perfect fast dinner recipe for you.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 418kcal

Author: Lisa Longley

Ingredients

1/3 cup all purpose flour (40 grams)
2 lemons zested, and then cut into 1/4 inch sliced half moons, seeds and ends discarded
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 pound boneless skinless chicken breasts cut in half into cutlets, see photos in the post (453.6 grams)
2 tablespoons olive oil
4 tablespoons unsalted butter (56.5 grams)
1 small yellow onion diced
3 cloves garlic minced
1/4 cup all purpose flour (30 grams)
1/2 cup white wine (118.3 ml)
1 1/2 cups chicken broth (354.9 ml)
1 teaspoon kosher salt if using table salt, start with half
dash freshly ground black pepper
fresh parsley minced

Instructions

In a shallow dish, whisk together 1/3 cup all purpose flour, 2 tablespoons lemon zest, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper.
1/3 cup all purpose flour, 2 lemons, 1/4 teaspoon ground black pepper, 1 teaspoon kosher salt
Pat the chicken dry very well. Dredge the chicken cutlets in the flour mixture so they are well coated. It will be a thin layer, but the chicken should be totally coated.
1 pound boneless skinless chicken breasts
In a large skillet, heat the 2 tablespoons of olive oil over medium heat for a minute. Add the chicken and cook for 4 minutes on each side or until an instant read thermometer reaches 165 degrees Fahrenheit. Remove the chicken from the skillet and tent it to keep it warm. (There is no need to clean the skillet after this step.)
2 tablespoons olive oil
Add the butter to the skillet allowing it to melt. Then add the onion and garlic and sauté until the onion is translucent, about 5 to 7 minutes. Whisk in the flour, stirring until there are no streaks of white left. Slowly whisk in the white wine, scraping up the brown bits as you go.
4 tablespoons unsalted butter, 3 cloves garlic, 1/4 cup all purpose flour, 1/2 cup white wine, 1 small yellow onion
Whisk in the chicken broth, stir in the lemon slices, and then season with salt and pepper. Turn the heat high to bring the mixture to a quick simmer, then reduce the heat to low and continue cooking for 2 minutes. We are looking to infuse the lemon flavor into the sauce in this step without reducing the amount of liquid too much. Taste the sauce and add more salt or pepper if needed.
2 lemons, 1 1/2 cups chicken broth, 1 teaspoon kosher salt, dash freshly ground black pepper
Add the chicken back to the skillet and spoon the sauce over it. Top with fresh parsley, serve with rice or risotto and vegetables, and enjoy.
fresh parsley

Nutrition