Lemon Chicken

AuthorMikeCategoryCooking MethodDifficultyIntermediate

This is another recipe I grew up with. I remember watching Mom make it all in the pan, and it was soft and buttery chicken that was filling and wonderful.   She would serve it with her brown rice recipe, making quite a meal. I was a pretty lucky kid. This is now my son Dawson's favorite chicken recipe.  He asks for it when he has friends over for dinner!  I could not ask for higher praise!

Yields1 Serving
Prep Time15 minsCook Time45 minsTotal Time1 hr
 1 cup White Flour
 1 tsp Salt
 1 tsp Black Pepper
 2 tbsp Italian Seasoning
 1 lb Boneless chicken breasts or cutlets
 2 Chicken Broth
 3 Lemons, quartered
 Olive Oil and Butter
 2 tbsp Parsley
1

Mix Flour, Salt, Pepper and Italian Seasoning.

2

Take chicken pieces and roll in flour mixture.

3

Heat large skillet, add 2 Tbsp Butter and 2 Tbsp Olive Oil. Add chicken to hot oil/butter. Saute until brown on each side - about 5 minutes on each side. Remove and set aside.

4

Deglaze pan by adding all broth and stirring, scraping all chicken pieces off the bottom. Heat the mixture.

5

Return chicken to the hot broth. Squeeze 6 quarters of lemon juice into it. Sprinkle with parsley. Simmer. Turn every 5 minutes.

6

The chicken is ready when the chicken reaches 165 degrees. Use a Thermapen or other meat thermometer.

7

Take the chicken out. If you want to thicken the broth, take out a cup and mix in 1 Tbsp of Corn Starch, mix well and return to broth.

8

Serve the chicken on a plate, spoon some broth over it, and squeeze a little more lemon on it. Dawson likes to have it with a "sidecar" of the thickened broth.

Ingredients

 1 cup White Flour
 1 tsp Salt
 1 tsp Black Pepper
 2 tbsp Italian Seasoning
 1 lb Boneless chicken breasts or cutlets
 2 Chicken Broth
 3 Lemons, quartered
 Olive Oil and Butter
 2 tbsp Parsley

Directions

1

Mix Flour, Salt, Pepper and Italian Seasoning.

2

Take chicken pieces and roll in flour mixture.

3

Heat large skillet, add 2 Tbsp Butter and 2 Tbsp Olive Oil. Add chicken to hot oil/butter. Saute until brown on each side - about 5 minutes on each side. Remove and set aside.

4

Deglaze pan by adding all broth and stirring, scraping all chicken pieces off the bottom. Heat the mixture.

5

Return chicken to the hot broth. Squeeze 6 quarters of lemon juice into it. Sprinkle with parsley. Simmer. Turn every 5 minutes.

6

The chicken is ready when the chicken reaches 165 degrees. Use a Thermapen or other meat thermometer.

7

Take the chicken out. If you want to thicken the broth, take out a cup and mix in 1 Tbsp of Corn Starch, mix well and return to broth.

8

Serve the chicken on a plate, spoon some broth over it, and squeeze a little more lemon on it. Dawson likes to have it with a "sidecar" of the thickened broth.

Lemon Chicken

1 thought on “Lemon Chicken

  1. My husband joins Dawson as this becomes his latest “favorite chicken recipe EVER” … even without the sidecar! Great recipe to serve when you’re not quite sure when they’ll be home for dinner … chicken simmers nicely and just gets juicier ’til it’s ready to serve.

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