by Olena

Lemon Chicken

Olena's image
Olena Osipov
4.9 from 15 votes

This Lemon Chicken is coated in your flour of choice, quickly pan seared until crispy and then drizzled with the best ever lemon butter sauce. It is 30 minute restaurant quality lemon chicken recipe that is perfect for a weeknight!

Chicken Parmesan or Almond Chicken is another dish that will make your family swoon at its sight.

Lemon Chicken

Lemon chicken! Whenever I see crispy coated thin chicken breast cutlets, smothered in sauce and dotted with garlic bits, caper or lemon wedges, I think of a luxurious Italian Restaurant. Are you the same? Well, friends, you can make this easy lemon chicken recipe at home.

Just like spaghetti with tomato sauce, healthy chicken Parmesan or chicken Caprese with zucchini, all these Italian inspired dishes look impressive but are so easy to make at home. No need for fancy take out and spending money!

All there is to a delicious lemon chicken breast is to quickly coat it in a flour of your choice (we love-love almond flour!), then pan sear thin (not pounded – yes!) chicken cutlets, make sauce by deglazing the pan and garnish with lemon slices. Then serve for dinner – see lots pairing suggestions below. Or keep a container in the fridge for easy meal prep and lunches. Slice and serve on top of salad, it tastes amazing cold!!!

Ingredients for Healthy Buttery Lemon Chicken Recipe

Literally just 6 ingredients, besides oil, salt and pepper, and 30 minutes separate you and the best lemon chicken! Please see more variations in tips section below.

  • Chicken: Boneless and skinless chicken breasts is default. Thighs will work and depending on their size, you might or not have to cut them thinner and cook longer. Chicken tenders are great too!
  • Flour: Any flour works. I used almond flour for a healthy lemon chicken variation. It did crisp up in oil on the non-stick skillet. It might soak more oil than regular one though, so be sure to use non-stick skillet.
  • Lemon: Amount of lemon depends on how tart you like your lemon chicken. Not sure? Start with less. I always use 1 tbsp when baking lemon muffins or lemon bread, so I did the same for chicken.
  • Butter and oil: I use olive oil for searing chicken and butter is to “sweeten” the sauce and offset lemon tartness.
  • Chicken stock: Low sodium chicken stock/broth creates volume for the sauce. Worst case scenario, you can use water. I would not use a lot of white wine, if any, because we have acidic lemon here.
  • Garlic, salt and pepper: Garlic sauteed in a bit of butter is always a good idea for any sauce.
Lemon Butter Chicken garnished with lemon slices and dill

How to Make Lemon Chicken

Our easy lemon chicken breast recipe is healthy, fast and uber delicious. The key is having chicken sliced, dredging station prepped and garlic minced before you begin to fry chicken cutlets. After that it is literally 15 minutes until lemon chicken dinner is ready!

  • Prep chicken: Slice chicken breasts into thin cutlets lengthwise. This step eliminates messy pounding, however you can do that as well if you like really thin cutlets.
  • Season chicken: Sprinkle with salt and pepper generously on both sides. That’s all lemon chicken breasts need for seasoning now because it will be coated in the best lemon buttery sauce later.
  • Pan sear chicken: Pre-heat ceramic non-stick skillet until hot and oil sizzles. Dredge each cutlet in flour, then pan sear for about 4-5 minutes per side. You can pack them tightly and add a bit more oil as chicken soaks it up. Add a bit of butter and garlic and saute until fragrant.
  • Deglaze: Add stock, lemon juice and zest, and more butter. Let mixture boil for 2 minutes to make luscious sauce.
  • Pour lemon butter sauce over chicken and that is all to scrumptious best lemon chicken recipe in the world!

More Tips and Variations

This lemon chicken recipe ticks all the boxes for a busy home cook. Use what you have on hand and to suit your family’s taste buds.

  • Other meat: Chicken tenders would work. Also boneless chicken thighs can be used, however cook time might be a tad bit longer.
  • Lemon size: My lemon was from Costco, so giant. You can use less lemon juice if you don’t like very tart lemon chicken.
  • For lemon garlic chicken: Add more garlic. Especially, if you grate garlic, dish will be more garlicky. If you mince it – more lemony.
  • Add white wine: You can replace some of chicken stock with a bit white wine. I wouldn’t use only wine because dish is already acidic from lemon.
  • Make less: Feel free to cut recipe in half to feed 2-3 people. Leftovers taste cold very good though and last for days. Just sayin’. 🙂

Serving Suggestions

Eat cold. As a kid growing up in Ukraine, deli meat was expensive and no microwaves. We often ate leftover chicken patties and cutlets cold on a slice of bread as a sandwich. I still enjoy chicken dishes this way besides freshly cooked, of course.

Serve warm with:

How to Store and Make Ahead

Store: Refrigerate leftovers in an airtight container for up to 5 days. It tastes very-very good cold but you can reheat it by simmering on the stove with a splash of water or chicken stock covered.

Make ahead: You can refrigerate seasoned chicken in a container covered for up to 2 days. Also store lemon zest and juice in another container. Get ingredients ready while skillet is preheating and voila.

Freeze: In an airtight container for up to 3 months. Thaw completely on a counter for a few hours or in the fridge overnight before reheating.

Enjoy, friends and bea healthy!

More Favorite Chicken Recipes

Lemon Chicken Recipe in serving dish garnished with sauce, garlic and lemon
Lemon Chicken

Buttery Lemon Chicken {Healthy 30 Minute Recipe}

This Lemon Chicken is coated in your flour of choice, quickly pan seared until crispy and then drizzled with the best ever lemon butter sauce. It is 30 minute restaurant quality lemon chicken recipe that is perfect for a weeknight!
4.94 from 15 votes
Print Save Rate
Course: Dinner
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 259kcal
Author: Olena Osipov

Ingredients

  • 2 lbs 4 large chicken breasts, boneless and skinless
  • 1 large lemon zested
  • 4 tbsp lemon juice approx. from 1 large lemon
  • 1 tsp salt
  • Ground black pepper to taste
  • 3/4 cup any flour I used almond flour
  • 3 tbsp olive oil
  • 3/4 cup chicken stock low sodium
  • 2 large garlic cloves minced or grated
  • 3 tbsp butter unsalted
  • Parsley or basil lemon wedges, for garnish

Instructions

  • Slice each chicken breast in half lengthwise. Thicker parts can be sliced one more time. This step eliminates the need to pound the meat. Sprinkle chicken on both sides with salt and pepper and transfer to a plate.
    Lemon Chicken
  • In a shallow plate add flour. Prep other ingredients. Everything has to be ready before you start cooking. Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil to coat.
    Lemon Chicken
  • Dredge chicken in flour on both sides and add to the skillet as many as you can fit.
    Lemon Chicken
  • Cook chicken for 4-5 minutes on each side and transfer onto a plate. Repeat with remaining chicken, adding more oil as necessary and reducing heat as skillet gets hotter.
    Lemon Chicken
  • Add 1 tbsp butter and garlic, saute for 20 seconds, stirring often.
    Lemon Chicken
  • Add chicken stock, lemon zest and juice, 2 more tbsp of butter and bring to a boil while scraping the bottom. It is called deglazing. 🙂 Cook for 2 minutes.
    Lemon Chicken
  • Add chicken back to the skillet and spoon lemon butter sauce over it. Alternatively, if you placed chicken in a serving dish after pan searing, you can pour sauce over it right there.
    Lemon Chicken
  • Sprinkle with parsley or basil and garnish with lemon slices, if desired.

Store: Refrigerate leftovers in an airtight container for up to 5 days. It tastes very-very good cold but you can reheat it by simmering on the stove with a splash of water or chicken stock covered.

    Make ahead: You can refrigerate seasoned chicken in a container covered for up to 2 days. Also store lemon zest and juice in another container. Get ingredients ready while skillet is preheating and voila.

      Freeze: In an airtight container for up to 3 months. Thaw completely on a counter for a few hours or in the fridge overnight before reheating.

        Video

        Notes

        • Other meat: Chicken tenders would work. Also boneless chicken thighs can be used, however cook time might be a tad bit longer.
        • Lemon size: My lemon was from Costco, so giant. You can use less lemon juice if you don’t like very tart lemon chicken.
        • For lemon garlic chicken: Add more garlic. Especially, if you grate garlic, dish will be more garlicky. If you mince it – more lemony.
        • Add white wine: You can replace some of chicken stock with a bit white wine. I wouldn’t use only wine because dish is already acidic from lemon.
        • Make less: Feel free to cut recipe in half to feed 2-3 people. Leftovers taste cold very good though and last for days. Just sayin’. 🙂
        See Recipe Post for more Tips.

        Nutrition

        Serving: 2cutlets | Calories: 259kcal | Carbohydrates: 10g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 461mg | Potassium: 487mg | Fiber: 2g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 12mg | Calcium: 16mg | Iron: 1mg
        Join today and start saving your favorite recipes

        Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

        Did you try this recipe?

        Follow @ifoodreal on Instagram, snap a photo, and tag it #ifoodreal. Show me what you are making!

        olena osipov in the studio

        Hello and welcome to iFOODreal.

        My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

        27 comments on “Lemon Chicken

        Our “happiness” software automatically deletes any comments of racial, politicial, religious or any offensive nature without publishing, so we can keep on happily cooking delicious recipes for you. For substitutions please refer to extensive recipe post and recipe card notes. If you don't see an answer, you are welcome to try your version and let us know how it went as recipes are posted only as tested. Comments may take up to 24-48 hours to reply. Please see our full comment policy.:).

        Leave a Reply

        Your email address will not be published. Required fields are marked *

        Recipe Rating




        This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. 5 stars
          My wife and I recently came across your site and tried this lemon chicken recipe last night. Absolutely amazing!! Honestly, it was better tasting than anything we’d be able to find around here, and it’s awesome knowing we’re eating fresh and healthy. Thank you, and we’re looking forward to trying more of your recipes!

        2. Hi I love your recipes. Though I’m not using butter to be healthier. Would this receipe work with just olive oil instead?

          1. Yes, you would have to pan sear it though, then pressure cook for 10 mins but coating will be soggy-ish, but will work technically.

        3. 5 stars
          I made this last night, and it was delicious! I tried it with chicken tenders and added capers for a piccata; thickening the sauce with a cornstarch slurry. I belong to a small cooking group, and this received my most ‘likes’!!! Plenty of flavorful sauce! We’ll be having leftovers over angel hair with a small side salad tomorrow! I am so happy I found your website!!! I’m excited to try your recipes!

        4. 5 stars
          Oh my gosh. I needed a quick recipe to meal prep for the week so I landed on this one….I have to go buy more chicken because I ate most of what I cooked. It was THAT good. I served with brown rice and steamed veggies. Really great and easy recipe.

        5. 5 stars
          Loved it, very easy to do and my husband loved it as well.
          I added garlic/onion seasoning on the chicken.
          Im definitively making this dish again, side mashed potato and avocado/tomato/corn salad.

        6. 5 stars
          Loved this. I have never sliced the chicken breast in half lengthwise before. Also, I had an open jar of capers in my refrigerator so threw a few into the sauce.

        The information on this website is for educational purposes only. It has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. You assume full responsibility and liability for your own actions.

        This page may contain affiliate links. ifoodrealcom.bigscoots-staging.com is a participant of Amazon Services LLC Associates Program. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!