Lemon Chicken Done My Way
Elevate your weeknight dinner game with "Lemon Chicken Done My Way," a vibrant and flavorful dish that combines tender, pan-seared chicken breasts with a buttery, zesty lemon sauce. This recipe features juicy chicken coated in a light flour dredge, cooked to golden perfection, and bathed in a rich garlic-infused broth enhanced by fresh lemon zest and a touch of honey for balance. Finished with fragrant thyme and parsley, this easy-to-make dish is ready in just 40 minutes, making it perfect for busy evenings. Serve it alongside fluffy rice, creamy mashed potatoes, or roasted vegetables for a complete meal that's bursting with freshness and irresistible citrusy notes. Perfect for lovers of quick yet gourmet-inspired meals, this lemon chicken recipe is a surefire crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 4 cloves Garlic (minced)
- 1 cup Chicken broth
- 2 pieces Lemons (zested and juiced)
- 1 tablespoon Honey
- 2 teaspoons Fresh thyme leaves (for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch.
Season both sides of the chicken with salt and black pepper.
Dredge the chicken in the flour, shaking off any excess, and set aside.
In a large skillet, heat the olive oil over medium heat. Add 2 tablespoons of butter and allow it to melt.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate, tenting with foil to keep warm.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and sauté for about 1 minute, or until fragrant.
Pour in the chicken broth, lemon juice, and zest. Stir well, scraping up any brown bits from the bottom of the skillet.
Stir in the honey and let the sauce simmer for 5-7 minutes, or until slightly reduced.
Return the chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to warm the chicken through.
Remove the skillet from heat and garnish the chicken with fresh thyme leaves and chopped parsley.
Serve the lemon chicken hot with your favorite side dishes, such as rice, mashed potatoes, or roasted vegetables. Enjoy!
Nutrition Facts
Calories |
541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.9 g | 32% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 758 mg | 33% | |
| Total Carbohydrate | 20.5 g | 7% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 5.3 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 46 mg | 4% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 585 mg | 12% | |
*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.
