Lemon Chicken

Like many families, I rotate through different chicken breast recipes and chicken thigh recipes, like my grilled marinated chicken kebabs, shish tawook, and oven fried chicken weekly. However, this lemon chicken breast recipe is one I turn to when I need a crowd-pleasing option that’s foolproof. It’s my go-to for a quick and easy dinner on busy weeknights, but also a favorite to make and serve when we have family or company for dinner.

The chicken always turns out moist, tender, and loaded with flavor. Not always the case with skinless boneless chicken breast! We get the deep lemon flavor we love here, three ways: with fresh lemon juice, lemon zest, and lemon slices. You get juicy chicken every time with just a few simple ingredients and a couple of tricks to ensure even, tender cooking.

Recipe Ingredients

These are just a few notes about the key components. Please be sure to scroll down to the recipe card for the complete details! 

• Boneless, Skinless Chicken Breasts – You can substitute with boneless, skinless chicken thighs, but avoid skin-on, bone-in chicken for this recipe (those require a different method).
• Spices – Salt, black pepper, and garlic powder add a delicious savory flavor without overwhelming the lemon, which I find can happen when using garlic cloves.
• Extra Virgin Olive Oil – Use this to sear the chicken, adding healthy fats while locking in moisture and flavor and creating a crisp, golden exterior.
• Lemons – We’re using lemon zest, lemon juice, and sliced lemons for the best citrusy taste.
• Liquid – Use water, white wine, chicken stock, or chicken broth to deglaze the pan after searing the chicken. This adds so much flavor!
• Butter – A little bit goes a long way to thicken and enrich the lemon sauce. I love to use homemade butter, but store-bought is fine, too.

How to Make Lemon Chicken

Follow these few simple steps to make the best lemon chicken recipe in less than 30 minutes using just a handful of ingredients to create tender chicken and a delicious sauce: 

Step 1. Pat the raw chicken breasts dry with a paper towel, and slice the chicken lengthwise to make two thinner cutlets out of each, for four total. This promotes quick, even cooking, preventing the chicken from becoming dry! Skip this step if using chicken cutlets. 

Step 2. Starting with a blank canvas, season the chicken in a large bowl all over with salt, pepper, and garlic powder. 

Step 3. Heat olive oil in a large sauté pan over medium-high heat. Once hot and shimmering (but not smoking), add the chicken in a single layer, and cook for a few minutes per side or until golden brown. The exact cooking time will vary. You’ll know the chicken is done when it reaches an internal temperature of 165°F when measured with an instant-read thermometer. Take care not to overcook the chicken, which leads to dryness.

Step 4. Transfer the chicken to a plate, shaking off any excess juices, while you make the pan sauce. Add the sauce ingredients, and cook over medium heat to thicken. Scrape up any brown bits from the bottom of the pan. These add so much flavor! For a creamy sauce, feel free to add a splash of heavy cream, too. 

Step 5. Turn the heat off and add the butter, giving a quick toss until melted. Place the pieces of chicken back into the melted butter sauce and warm through on low heat. Tuck the lemon slices around the chicken, and dust with lemon zest and fresh parsley. Serve immediately.

Serving Suggestions 

Lemon chicken is a delicious recipe that is incredibly versatile! Serve it with Lebanese rice, angel hair pasta, roasted new potatoes, or sumac roasted sweet potatoes to soak up all the sauce.

Then, add cooked green beans, sautéed spinach, and your favorite salad (such as Lebanese Salata or a Greek salad with my Greek dressing) for a veggie option, creating a well-rounded meal.

Storing Leftovers

Leftover lemon chicken is a delicious dinner the next day. Store it in an airtight container in the refrigerator for up to 3 days, or freeze for up to 6 months.

Thaw frozen chicken in the fridge overnight. Then, warm it gently in a skillet over medium heat, in an air fryer, in a baking dish in the oven, or in the microwave for a small amount of time. It’s also delicious cold on salads or in sandwiches!

More Easy Chicken Recipes

• Apricot Chicken
• Chicken Shawarma
• Braised Chicken with Lemon and Olives
• Yogurt Marinated Chicken