Suzannes Chicken
Suzanne’s Chicken is a delightful and easy-to-make weeknight dinner that packs vibrant flavors into every bite. Featuring tender, pan-seared chicken breasts coated in a perfectly seasoned flour mixture of oregano, paprika, and black pepper, this dish is elevated with a tangy and aromatic garlic lemon sauce. The combination of rich chicken broth and fresh lemon juice creates a luscious, zesty glaze that bathes the golden chicken, bringing out a perfect balance of savory and citrusy flavors. Garnished with fresh parsley and lemon slices, Suzanne's Chicken is a restaurant-quality meal that’s ready in just 40 minutes. Pair it with roasted vegetables, fluffy rice, or creamy mashed potatoes for a complete, satisfying dinner that’s sure to impress. Perfect for busy weeknights or a cozy family gathering, this recipe is packed with wholesome ingredients and bold flavors that shine!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic
- 3 tablespoons lemon juice
- 1 cup chicken broth
- 2 tablespoons all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 4 pieces lemon slices
Instructions
Place the chicken breasts between two pieces of plastic wrap and lightly pound them with a meat mallet or rolling pin until they are an even thickness, about 1/2 inch thick.
In a shallow dish, combine the flour, dried oregano, paprika, salt, and black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess, and set aside.
Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken breasts 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.
Lower the heat to medium-low. Add the remaining tablespoon of olive oil and 1 tablespoon of butter to the skillet. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and lemon juice, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes to let the flavors combine.
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Lower the heat and simmer for an additional 3-4 minutes to allow the chicken to reheat and absorb the flavors.
Garnish with freshly chopped parsley and lemon slices before serving. Serve hot with your choice of side dishes, such as roasted vegetables, rice, or mashed potatoes.
Nutrition Facts
Calories |
465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 757 mg | 33% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 1.8 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 635 mg | 14% | |
*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.
