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- Meat and poultry
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- Chicken breast
- Pan fried chicken breasts
Here is a quick and easy recipe for lemon chicken! Ready in less than 30 minutes. Season with fresh or dried thyme, parsley or rosemary - whatever you have will work.
34 people made this
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 4 chicken breasts
- 2 organic lemons, sliced
- 1 teaspoon fresh thyme leaves
MethodPrep:5min ›Cook:15min ›Ready in:20min
- Heat olive oil in a frying pan over medium heat, add onion and cook for 5 minutes.
- Add the chicken breasts and cook until brown, about 10 minutes.
- Add lemon slices and cook for 3 more minutes.
- Serve immediately.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Considering there are only 5 ingredients this was amazing. I added a bit of black pepper & could have eaten it all day.-30 Jan 2015
The chicken bursts with flavor thanks to fresh lemon, oregano, thyme, garlic, and mustard. We’re showing the recipe with chicken thighs, but you can swap them for chicken breast or even drumsticks.
There’s so much flavor in this recipe (read the reviews, everyone loves it). We prefer making this with bone-in, skin-on chicken thighs, but as we mentioned above, you can use chicken breast or drumsticks. We love cooking with chicken thighs so much, we use them to make chicken noodle soup as well as this Indian-inspired chicken curry.
There are two steps to make the chicken,
- First, sear spice rubbed chicken thighs, skin-side-down in a hot pan until the skin is brown, which renders some of the fat and makes sure that the skin won’t be flabby.
- Second, we flip the chicken, add chicken stock and lemon juice to the pan and then slide everything into the oven to finish cooking. We do this with other cuts of meat, too. Take a look at this pork tenderloin recipe with apples. In that recipe, we sear the pork on all sides and then slide it into the oven to finish. This method makes sure that the pork or in our case, the chicken is ultra flavorful on the outside and perfectly cooked on the inside.
Just before serving, we make a quick sauce by simmering the juices left in the pan with a bit of flour and butter. The flour and butter thicken the juices and makes a delicious pan gravy for spooning over the chicken. I especially love spooning lots of the gravy over creamy mashed potatoes.
After sharing this recipe, many of you asked for a slow cooker version. Our slow cooker lemon chicken makes melt-in-your-mouth tender chicken cooked in a lemon chicken gravy. Wow is it good!
Recipe updated, originally posted December 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
How to make baked lemon chicken
Chicken leg portions are ideal for baking as they don’t dry out easily, however feel free to use any chicken portions you have/like. Place chicken in an oven-proof dish and season generously with salt and pepper on both sides. Add chopped garlic, fresh thyme and lemon slices to the chicken. Mix together lemon juice, wine/stock and season the liquid with salt and pepper then pour into the pan. Bake the chicken in a hot oven until golden brown and juicy with the sauce reduced.
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How to make lemon garlic Chicken
PREP CHICKEN. Cut the chicken breasts in half horizontally to make them thinner. This helps them cook faster. Sprinkle each with salt and pepper to taste then dredge each in flour. Melt the butter in a large skillet and brown the chicken breasts. About 3 minutes on each side.
While the chicken is browning prepare your remaining ingredients. This is important because the recipe goes fast and you don’t want to burn the garlic while measuring the other ingredients.
GARLIC SAUCE. Remove the chicken and set aside. Add the garlic to the pan and stir constantly for 30 seconds. Add remaining ingredients stirring well to combine.
COMBINE. Add chicken back to the pan and turn the chicken to coat in the sauce.
Tips, Tricks + SERving suggestions
Make Extras. You can easily make a few extra chicken breasts and use them in various other recipes throughout the week. Take a look at some of the serving suggestions above!
Store. Keep any leftovers or extras in an airtight container and store in the fridge for up to three days.
What to serve it with? Here are a few suggestions….
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 skinless, boneless chicken breast halves (about 4 ounces each), tenderloins removed and pounded to an even thickness (see below)
- 1 tablespoon olive oil
- 4 tablespoons butter (divided)
- 2/3 cup chicken broth or dry white wine
- 1/4 cup fresh lemon juice
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh parsley (plus more for garnish)
- 1 lemon (thinly sliced)
On a sheet of waxed paper or in a shallow dish, mix the flour, salt and pepper. Coat each breast with the mixture, shaking off the excess.
In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the chicken and cook for about 3 minutes on each side, or until lightly browned and no longer pink in the center. Remove to a serving platter and place in oven at about 200 F to keep it warm.
Add the chicken broth or white wine and lemon juice to the skillet. Cook over medium-high heat, stirring to scrape up any browned bits in the pan, for 2 to 3 minutes, or until the sauce is reduced slightly. Stir in the capers and parsley. Stir in the remaining butter.
Pour the sauce over the chicken and serve right away with lemon slices and a sprinkling of fresh parsley.
• The tenderloin runs just beneath the chicken breast meat. It's a tender piece of meat, but it's removed for this recipe so the chicken breasts will be even thickness and will cook quickly. To remove the tenderloins, just pull or cut them from the breast. Remove the tendons if desired and reserve for another use.
• To pound the chicken breasts to an even thickness, place them between two sheets of waxed paper or plastic wrap and using the flat bottom of a meat pounder or the handle of a chef's knife (wrap the blade in a kitchen towel), pound meat to an even thickness. For this recipe, around 1/3- to 1/2-inch thick is fine.
• When buying lemons, look for those that are brightly colored with a glossy sheen. Lemons that feel heavy and are slightly soft with thin skins are fresh and full of juice. If you're looking for zest, thicker-skinned lemons have more flavorful zest and will also be easier to grate.
• Store lemons at cool room temperature for up to one week or in the refrigerator for up to six weeks. For juicing, let lemons come to room temperature before using.
2 bell peppers, chopped
1 whole chicken breast, boneless and skinless
1 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. olive oil
1/3 cup chicken broth
2 Tbsp. lemon juice
1 Tbsp. parsley, chopped
2 cups pasta, cooked
In a skillet, saute bell peppers over medium heat in a small amount of oil. Cut chicken into strips. Mix flour, salt and pepper in a bowl. Coat chicken with flour mixture. Remove peppers. Heat oil in the skillet, still on medium heat. Add chicken and cook 6-8 minutes, until brown. Add peppers and warm. Put pasta on a serving dish. Place chicken and peppers on pasta. Add chicken broth and lemon juice to skillet. Stir over medium heat 2-3 minutes. Scrape brown bits on the bottom of the pan and cook until reduced. Stir in parsley. Pour over chicken. Serves 2.
This easy pan fried lemon chicken recipe is from our cookbook:
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ADD YOUR FAVORITE VEGGIES TO MAKE THIS LEMON CHICKEN RECIPE YOUR OWN!
These lemon garlic chicken thighs are ultra-forgiving and easy to customize: add diced potatoes, asparagus, broccoli, kale, or carrots to make it a little heartier. Serve with pasta (we love ravioli or tortellini!), rice, quinoa, farro, or a pile of zucchini noodles.
You can also use whatever cut of chicken you have on hand – this recipe is equally delicious with boneless, skinless chicken breasts (just make sure to add a few minutes to the cook time if you’re using a larger cut).
Easy Lemon Chicken Piccata
Yield: 4 servings
prep time: 15 minutes
cook time: 15 minutes
total time: 30 minutes
You won’t believe how quick and simple this is with ingredients you already have on hand! Serve with pasta and you’re set!
- 1 pound spaghetti
- 1 pound boneless, skinless chicken breasts, cut crosswise in half
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 1/4 cup diced shallots
- 3/4 cup chicken broth
- 1/4 cup dry white wine*
- Juice of 1 lemon
- 1/2 cup heavy cream
- 1/4 cup capers, drained
- 2 tablespoons chopped fresh parsley leaves
- In a large pot of boiling salted water, cook pasta according to package instructions drain well.
- Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken and cook, flipping once, until cooked through, about 4-5 minutes on each side. Set aside and keep warm.
- Melt remaining 2 tablespoons butter in the skillet. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
- Stir in chicken broth, wine and lemon juice. Cook, stirring occasionally, until slightly reduced, about 5 minutes.
- Gradually whisk in heavy cream until slightly thickened, about 3-4 minutes season with salt and pepper, to taste. Stir in capers.
- Serve immediately with pasta and chicken, garnished with parsley, if desired.
*Additional chicken broth can be used for white wine as a non-alcoholic substitute.
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Skewered chicken marinated in lemon, parsley and garlic recipe
The perfect way to spruce up an ordinary chicken dish Credit: Haarala Hamilton
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T he key things here are to marinate the chicken for long enough and not to overcook it – chicken breast can be dry. It only takes eight minutes to cook these through on a griddle pan. Surprising how a dish this simple can taste so good. You’ll need eight skewers for this. And if you are using wooden skewers, soak them in water first to prevent them from burning.
Prep time: 10 minutes, plus 1 hour marinating | Cooking time: 8 minutes