Lemon Chicken

A white plate with a serving of steamed broccoli, a portion of cooked rice, and a piece of seasoned baked chicken breast on a dark surface.

Course: Main Course

Cuisine: American

Keyword: 30 minute chicken, chicken with lemon sauce, dredged chicken, easy chicken dinner, easy skillet lemon chicken, easy weeknight dinner, golden brown chicken, lemon chicken recipe, lemon pan sauce, one pan chicken, skillet chicken, summer chicken recipe

Prep Time: 10

Cook Time: 20

Servings: people

Calories: 308kcal

This easy skillet lemon chicken is a weeknight staple that earns its place on the table all year long, but it truly shines in the summer months when you are craving something light and fresh. Chicken breasts are seasoned and dredged in flour spiced with onion powder and paprika, then seared until deeply golden. The paprika gives the chicken that beautiful golden brown color, and the onion powder adds a subtle savory depth that makes the whole dish taste like you worked harder than you did. A simple pan sauce made with chicken broth and fresh lemon juice comes together in minutes right in the same skillet. Bright, silky, and just a little tangy.

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Equipment

Ingredients

2 Chicken Breasts, cut in half lengthwise
3/4 cup all-purpose flour, can substitute GF Flour
1/2 tsp pepper
1/2 tsp salt
1 tsp Onion powder
2 tsp Paprika
1 egg, whisked until well combined
1 tbsp Olive oil
1 tbsp butter
1 cup low-sodium chicken stock
1 fresh lemon, cut in half

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Instructions

Cut chicken breast in half lengthwise so that you have four thin breast pieces
Heat oil in large fry pan on medium heat

Coating

Squeeze juice of 1/2 lemon into the egg mixture
Mix together the flour and spices (next four ingredients)
Coat chicken breat first with egg mixture and then with flour mixture

Cooking Chicken Breast

Place coated chicken breasts in hot oil in frying pan
Brown chicken breasts on both sides (about 3 minutes per side). Remove the chicken to a plate.
Pour chicken broth into the pan and deglaze the bottom. Add the breasts back in and squeeze the juice of the other half of the lemon over the breasts, cover the pan and lower heat to simmer.
Cook chicken on low/simmer for 10 minutes until cooked to an internal temperature of 150°. Serve using the sauce from the pan over the chicken breasts.

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