Healthy Lemon Chicken Recipe

4.97 from 31 votes

This Healthy Lemon Chicken Recipe is coated in almond flour, fried until crispy, then drizzled with the best lemon butter sauce.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: North American

Servings: servings

Calories: 259kcal

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.
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.
Dredge chicken in flour on both sides and add to the skillet as many as you can fit.
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.
Add 1 tbsp butter and garlic, saute for 20 seconds, stirring often. Add chicken broth, lemon zest and juice, 2 more tbsp of butter and bring to a boil while scraping the bottom. Cook for 2 minutes.
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.
Sprinkle with parsley or basil and garnish with lemon slices, if desired. Serve warm with mashed potatoes, Instant Pot quinoa or cauliflower mashed potatoes and garlic green beans or cucumber and tomato salad.

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 broth covered.
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.
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 broth 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'. :)