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Lemon Chicken

Yields1 ServingPrep Time15 minsCook Time45 minsTotal Time1 hr

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!

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

Sprinkle salt and pepper, or seasoned salt, on the chicken as you prepare everything else. This dry brining time makes a difference every time you cook chicken. It's better with 5 minutes of it, and way better with an hour or more.


Mix Flour, Salt, Pepper and Italian Seasoning.


Take chicken pieces and roll in flour mixture.


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.


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


Return chicken to the hot broth. Squeeze 6 quarters of lemon juice into it. Leave some of the rinds in there - they add to the flavor and make the dish look way better. Sprinkle with parsley. Simmer. Turn every 5 minutes.


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


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.


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.

Nutrition Facts

Serving Size 3 Servings Per Pound