Here’s a simple and flavorful Lemon Chicken recipe—tangy, juicy, and easy to make 🍋🍗
Lemon Chicken
Ingredients (serves 2–3)
- 2–3 boneless, skinless chicken breasts
- Salt & pepper, to taste
- 2 tbsp olive oil or butter
- 3 cloves garlic, minced
- Juice of 1–2 lemons (about ¼ cup)
- ½ cup chicken broth
- 1 tsp lemon zest (optional, for extra zing)
- 1–2 tsp honey or sugar (optional, balances acidity)
- Fresh parsley, chopped, for garnish
Instructions
- Prep chicken
- Pat chicken breasts dry and season with salt and pepper.
- Sear chicken
- Heat olive oil or butter in a skillet over medium-high heat.
- Cook chicken 5–7 minutes per side until golden brown and fully cooked (internal temp 165°F / 74°C). Remove from skillet and set aside.
- Make lemon sauce
- In the same skillet, add garlic and sauté 30 seconds until fragrant.
- Add chicken broth, lemon juice, lemon zest, and honey (if using).
- Simmer 2–3 minutes until slightly thickened.
- Combine & serve
- Return chicken to the skillet, spoon sauce over it, and heat 1–2 minutes.
- Garnish with chopped parsley. Serve with rice, potatoes, or vegetables.
Tips & Variations
- Crispy coating: Dredge chicken in flour before searing for a light crust.
- Herbs: Add thyme, rosemary, or oregano to the sauce for extra flavor.
- Chicken thighs: Work great instead of breasts; slightly longer cooking time.
- Creamy version: Add ¼ cup cream to the sauce for richness.
I can also give a baked lemon chicken version or a garlic lemon butter skillet chicken if you want.
