I’m using 4 thin boneless skinless chicken breasts. If you can only get thicker breasts, just cut them in half and open it up like a book. Lemon, we’ll zest it first and then squeeze out the juice. ¼ cup of chopped yellow onion, fresh thyme leaves, 3 garlic cloves, about a teaspoon of chopped garlic, tbsp of butter, fresh flat leaf parsley, few tbsps of all purpose flour to coat the chicken, salt and pepper, vegetable oil or olive oil and ½ cup of broth – you can use chicken or vegetable broth.
Zest the lemon with a microplane. Salt and pepper the chicken on both sides, rub it in. Put salt and pepper in the flour. Coat each piece of chicken in the flour on both sides. Make sure it is completely covered. Shake the excess flour off and put it on a plate. Heat up a large pan and pour in a few tbsps of oil. You want a thin coating of oil, just enough to fry the chicken on both sides. Cook for a minute on each side just to get a little color on it. These breasts cook so fast because they are thin. We will also finish cooking them in the sauce later. Turn them over and cook for a minute on the other side. Remove them from the pan, I’ll cook the last breast.
Pour out most of this oil leaving a tbsp or two. I’ll put the chopped onions and garlic in, give it a stir and cook until soft, get all of the brown bits of flavor on the bottom.
The onions are soft, add 2 sprigs of thyme, ½ cup of broth, about a tsp of lemon zest and about 2 tbsps of fresh lemon juice, ½ tsp salt, ¼ tsp black pepper. Bring this up to a boil and simmer for 2 minutes. Taste and add more salt if you’d like. Now we’ll add the chicken back into the pan. I like to coat both sides with the sauce. Cover and simmer for just 2 minutes. Our chicken is cooked, move it over to the side and add a tbsp of butter. Swirl that around, Add 2 tbsps parsley, mix the chicken in the sauce and it’s ready to serve.
If you want more sauce, add more stock before putting the chicken in and cook for a few extra minutes.
This chicken looks and tastes like you’ve worked long and hard in the kitchen. It’s a restaurant style dish made in one pan, under 30 minutes.
I like to serve this lemon chicken with pasta, rice or mashed potatoes. The chicken is moist and has just the right amount of lemon, it’s not bitter or overpowering. Once you try this dish, I’m sure it’ll be a weekly favorite. Subscribe for more easy recipes and I’ll see you next time. Thanks for watching.