Chicken Lemonada
Brighten up your dinner table with this zesty and flavorful Chicken Lemonada recipe, a refreshing twist on classic skillet chicken. Tender, golden-brown chicken breasts are smothered in a rich lemon-garlic butter sauce infused with fresh parsley and hints of thyme for a vibrant, citrusy punch. Perfectly balanced with savory chicken stock and a touch of silky melted butter, this dish comes together in just 40 minutes, making it an excellent choice for weeknight meals or special occasions. Serve it alongside roasted vegetables, fluffy rice, or creamy mashed potatoes to soak up every drop of the luscious sauce. Ideal for lemon lovers, this easy, one-pan recipe brings bold, fresh flavors straight to your plate.
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Recipe Information
Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 3 tablespoons olive oil
- 2 whole lemons
- 4 pieces garlic cloves (minced)
- 1 cup chicken stock
- 2 tablespoons fresh parsley (chopped)
- 1 teaspoon fresh thyme (optional)
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons butter
Instructions
Place the chicken breasts on a cutting board and season both sides with salt and black pepper.
Lightly coat the chicken breasts with the all-purpose flour, shaking off any excess.
Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
In the same skillet, add the remaining tablespoon of olive oil and melt 1 tablespoon of butter.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Zest one of the lemons and add the zest to the skillet. Slice both lemons in half and squeeze their juice into the pan, removing any seeds.
Pour in the chicken stock and stir to combine. Let the sauce simmer for 2-3 minutes to reduce slightly.
Stir in the chopped parsley and thyme (if using), and then add the remaining tablespoon of butter to the sauce.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat. Let them cook in the sauce for 2-3 minutes to absorb the flavors.
Transfer the chicken to a serving platter, pour the sauce over the top, and garnish with additional parsley if desired.
Serve warm with your choice of sides such as roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.2 g | 121% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 679 mg | 226% | |
| Sodium | 3158 mg | 137% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 233.0 g | 466% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2098 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
