Lemon Chicken Recipe
Make delicious lemon chicken by cooking chicken with lemon juice, garlic, and herbs. It's zesty, tangy, and ready in no time!
Servings: 4
Calories: 302kcal
Ingredients
- 2-3 large chicken breasts tenderised
- 2 tablespoon olive oil for sautéing
- 50 g unsalted butter about 3.5 tbsp
- 2 garlic cloves minced
- ¼ cup lemon juice
- 1 cup chicken broth made with ½ chicken stock cube dissolved in 1 cup hot water
- 1 tablespoon flour
- ½ teaspoon ground black pepper
- Salt to taste
- ½ lemon sliced (optional, for garnish)
- 2 tablespoon chopped parsley optional, for garnish
Instructions
- Start by adding the chicken breast to a bowl. Sprinkle with some olive oil and lemon juice, and season with salt and pepper. Cover with cling film and place it in the refrigerator for 30 minutes.2-3 large chicken breasts, 2 tablespoon olive oil, ½ teaspoon ground black pepper, Salt to taste, ¼ cup lemon juice
- Once marinated, add each piece of chicken between two layers of cling film and, using a meat mallet, slightly tenderise it.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook with the lid on for about 10 minutes on each side, or until they're fully cooked and have a golden-brown exterior. Add a splash of water if the liquid evaporates too quickly.
- Once the chicken is cooked, remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the butter, minced garlic, lemon juice, chicken broth, and flour. Mix until a creamy sauce forms, without lumps. Use a balloon whisk if available, otherwise, a wooden spoon will work.50 g unsalted butter, 2 garlic cloves, 1 cup chicken broth, 1 tablespoon flour
- Cook the sauce over low-medium heat. If the sauce is too thick, add a splash of water. If it's too thin, add a bit more flour.
- Once the sauce thickens, add the cooked chicken back into the pan. Garnish with chopped parsley and decorate with sliced lemon.2 tablespoon chopped parsley, ½ lemon
- Serve the Lemon Chicken hot, alongside your favourite side dishes like rice, pasta, or vegetables.
- Note: Adjust the amount of lemon juice and black pepper in the sauce according to your taste preferences.
Video
Notes
Step-by-Step Guide: You'll find a helpful step-by-step guide with photos to make this recipe on my blog. The photos make it easier to follow along.
Substitutions & Twists: I've listed some great substitutions and variations in the post above, so you can customize the dish to your liking.
Storage: This Lemon Chicken Recipe can be stored in the refrigerator in an airtight container for up to 3 days.
Tip 1: Marinate the chicken - for at least 30 minutes, this will make the meat more tender and juicy.
Tip 2: Mix the sauce - Use a balloon whisk when stirring the sauce ingredients, the flour will be easily dissolved and the sauce will be very smooth.
Tip 3: Remove the pan from the heat - When the Lemon Chicken is finished cooking, remove the pan from the heat, this way you'll avoid reducing the sauce and making it thicker than you want it or even burning it.
Nutrition
Calories: 302kcal | Carbohydrates: 5g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 352mg | Potassium: 489mg | Fiber: 1g | Sugar: 1g | Vitamin A: 521IU | Vitamin C: 18mg | Calcium: 22mg | Iron: 1mg
