How to make Lemon Chicken
You have to try this Easy Lemon Chicken—simple to make with just a few basic ingredients. This tender chicken with lemon sauce pairs perfectly with rice, quinoa, bread, or pasta.
If you’ve been following my recipes for a while, you’ve probably noticed a variety of ways to cook chicken on my website. That’s because Mediterranean dishes are at the core of my cooking! From my tomato chicken to this creamy Boursin cheese chicken, baked cornflake chicken tenders , and a reader favorite—Chicken with Spinach and Peppers.
You have to try this Easy Lemon Chicken. It’s simple to make and uses just a few basic ingredients. This tender chicken with fresh lemon sauce is perfect with steamed rice or quinoa. You can also enjoy it on its own, with bread, or even with pasta..
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Why this recipe works
This Lemon Chicken Recipe is perfect when you’re craving something delicious, nutritious, and easy to prepare. The recipe uses simple ingredients, easily found at your nearby store. It requires only beginner-level cooking skills. This comfort food combines zesty lemon and tender chicken into a meal your taste buds will love!
Ingredients to make Lemon Chicken
- Chicken breast: Choose a good quality chicken breast, organic or corn-fed, for the best results and taste.
- Olive oil: Only buy olive oil that is packed in dark green bottles, as this prevents the oil from deteriorating and losing its nutrients.
- Chopped parsley: I love this herb because it adds freshness and color to the dish. Recently, I started buying 2 or 3 bunches of parsley at a time. I wash them thoroughly, chop them, and store them in small zip-lock bags in the freezer. It’s a great trick to always have fresh herbs on hand.
- Sliced Lemon (optional): I used thinly sliced lemons for the aesthetic of the dish before serving it.
INGREDIENTS FOR LEMON BUTTER SAUCE
- Butter: It is used to balance the acidity of the lemon and adds richness and a creamy texture to the sauce.
- Garlic cloves: It can be added in slices or grated. Either way, this ingredient adds a savory, aromatic element.
- Lemon juice: A few lemon drops will add a lot of freshness to the sauce.
- Chicken broth: Made with 1/2 a chicken stock cube dissolved in 1 cup hot water, making the sauce richer in flavour.
- Flour: In this recipe, I used flour but cornflour works as well. I tend to add a tablespoon to all my sauces and stews as I don’t like watery textures in my dishes.
- Ground pepper: A basic seasoning which brings a bit of heat to the dish, providing a gentle kick.
Substitutions
- Chicken Breast – This is ideal for this recipe but boneless chicken thighs work as well. You can even cut the meat into smaller pieces so it’s easier when serving the dish.
- Garlic Cloves – Fresh garlic is the best choice for any recipe. It has a much stronger flavor than substitutes like garlic powder.
- Ground pepper – This can be replaced by chilli powder or flakes.
- Flour – Cornflour is often used to thicken sauces, so use the same amount.
- Parsley – A mixture of fresh (or dry) thyme and rosemary can be used instead.
Variations
A Mediterranean Twist – You can add olives, capers and cherry tomatoes to the recipe and serve it over couscous or quinoa for a Mediterranean-inspired flavour.
Dijon Flavour – By adding Dijon Mustard to the sauce, you will get a mild spicy kick.
How to make this Lemon Chicken
Start by preparing the chicken breast. Place it in a bowl and drizzle with olive oil, salt, pepper, and the juice of half a lemon, ensuring it’s well-coated. Cover and refrigerate for 30 minutes.
Next, place each chicken breast between two layers of cling film or parchment paper and tenderize with a meat mallet. Set aside in the same bowl and repeat with the remaining pieces.
Heat a deep pan over medium heat, add olive oil and chicken, and cook with the lid on until tender and golden brown. When the liquid evaporates, add half a cup of water to keep the meat moist.
Once cooked, transfer the chicken to a plate. Add the sauce ingredients—butter, minced garlic, lemon juice, chicken broth, flour, ground pepper, and salt—to the pan. Stir well to dissolve the flour, then return the chicken to the pan and cook for a few minutes until the sauce thickens.
Once the sauce is thickened, remove the pan from the stove and set it aside. I like to season with chopped fresh parsley and garnish with some lemon slices. You can serve with your desired side: couscous, Turkish bulgur, Lebanese rice, quinoa, freshly baked bread to dip in the sauce, pasta, etc.
A full list of ingredients and instructions can be found in the recipe card below.
Leftovers
Refrigerate: Store any lemon chicken leftovers in an airtight container for up to 3 days to preserve it in the best condition. When reheating it, pop it in the microwave for up to 1 minute or use a small pan on low-medium heat.
Freezing: If you’ve made a larger batch, consider freezing individual portions and labelling them with the date for easy tracking.
Recipe FAQs
Side dishes you can pair your Lemon Chicken with
- How to make Turkish Bulgur Pilav
- Lebanese Rice and Broken Vermicelli
- Roasted Cauliflower Steaks with Creamy Tahini Sauce
- Rosemary Focaccia
Looking for more? Check out +61 Best Mains Easy Recipes!
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Quick and Easy Lemon Chicken Recipe
Equipment
- Cutting board
- Knife
- Frying Pan or Skillet
- Spatula or Tongs
- Stove
Ingredients
- 2-3 large chicken breasts tenderised
- 2 tablespoons olive oil for sautéing
- 2 tablespoons chopped parsley optional, for garnish
- 1/2 lemon sliced (optional, for garnish)
Ingredients for Lemon Butter Sauce:
- 50g unsalted butter about 3.5 tbsp
- 2 garlic cloves minced
- 1/4 cup lemon juice
- 1 cup chicken broth made with 1/2 chicken stock cube dissolved in 1 cup hot water
- 1 tablespoon flour
- 1/2 teaspoon ground black pepper
- Salt to taste
Instructions
- Start by adding the chicken breast to a bowl. Sprinkle with some olive oil and lemon juice, and season with salt and pepper. Cover with cling film and place it in the refrigerator for 30 minutes.
- Once marinated, add each piece of chicken between two layers of cling film and, using a meat mallet, slightly tenderise it.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook with the lid on for about 10 minutes on each side, or until they're fully cooked and have a golden-brown exterior. Add a splash of water if the liquid evaporates too quickly.
- Once the chicken is cooked, remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the butter, minced garlic, lemon juice, chicken broth, and flour. Mix until a creamy sauce forms, without lumps. Use a balloon whisk if available, otherwise, a wooden spoon will work.
- Cook the sauce over low-medium heat. If the sauce is too thick, add a splash of water. If it’s too thin, add a bit more flour.
- Once the sauce thickens, add the cooked chicken back into the pan. Garnish with chopped parsley and decorate with sliced lemon.
- Serve the Lemon Chicken hot, alongside your favourite side dishes like rice, pasta, or vegetables.
- Enjoy your delicious homemade Lemon Chicken!
- Note: Adjust the amount of lemon juice and black pepper in the sauce according to your taste preferences.
