Easy Lemon Chicken Recipe
324kcal
Equipment
- a large skillet (12 inch or larger)
- a spatula
Ingredients
- 2 large chicken breast (slice in half horizontally) pat dry with paper towels.
- 1½ tablespoons all-purpose flour (or more as needed)
- 2 tablespoons olive oil (or more as needed)
- 2 garlic cloves (minced)
- 4 tablespoons unsalted butter
- ¼ cup dry white wine
- ½ cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- zest from one lemon
- ½ teaspoon kosher salt (or more to taste)
- black pepper (to taste)
Method
- Season the chicken with salt and black pepper, then lightly coat it in flour, shaking off the excess.
- Heat oil in a skillet over medium-high heat. Once hot, cook the chicken for 4 minutes on each side, or until golden brown and almost cooked through. Transfer to a plate and set aside.
- In the same skillet, melt butter over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Pour in the white wine, scraping up any chicken bits from the pan. Let the wine cook off for 2-3 minutes over medium-high heat.
- Add the chicken broth, lemon juice, and lemon zest to the pan. Stir well and simmer for 2-3 minutes over medium heat, allowing the sauce to reduce and thicken slightly.
- Return the chicken breasts to the skillet, spooning some sauce over the top. Simmer for an additional 2-3 minutes or until the chicken is cooked through.
- Season with salt and black pepper if needed. Serve with chopped parsley.
Nutrition
Calories324kcalCarbohydrates4gProtein25gFat22gSaturated Fat9gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.5gCholesterol103mgSodium433mgPotassium474mgFiber0.1gSugar0.4gVitamin A389IUVitamin C5mgCalcium15mgIron1mg
Notes
Don’t overcrowd the pan – When cooking the chicken, make sure there’s enough space in the skillet for each piece. Cook the chicken in batches if necessary. Over crowding can cause the chicken to steam rather than sear, leading to less crispy results.
Refrigerate – Store the container in the refrigerator for up to 3-4 days.
Freezing (optional) – If you want to store it for longer, you can freeze the chicken. Place the chicken and sauce in a freezer-safe container or bag, ensuring it's sealed well. It can be frozen for up to 2-3 months.