Lemon Chicken

By • March 26, 2010 21 Comments

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Author Notes: Had some chicken breast in the fridge. Didn't feel like breading them, so I made this.mrslarkin

Serves 2 to 3

  • 2 boneless, skinless chicken breast halves
  • 3 tablespoons unsalted butter, divided
  • 1 cup flour
  • sea salt
  • olive oil
  • juice of 1/4 to 1/2 lemon
  • 1/4 to 1/2 cups low-sodium chicken broth
  • freshly cracked black pepper
  • flat-leaf parsley for garnish
  • lemon slices for garnish
  1. Slice chicken breast thinly. I cut them in half first, separating the fat end from the skinny end. Slice the fat end into 3 or 4 thin slices and the skinny end in two, depending on the size of your breasts. Season lightly with salt.
  2. In a medium non-stick frying pan, melt 1 tablespoon butter over medium heat.
  3. In a shallow bowl, season the flour with some salt. Dredge the chicken in the flour.
  4. Add a few dashes of olive oil to the melted butter. Place chicken in pan and cook for 2 minutes per side, or until almost cooked through. Do this in a couple of batches, adding a bit of butter (reserving 1 tablespoon for step 5) and a dash of oil each time. Remove cooked chicken to a warm platter.
  5. Add lemon juice to the pan and deglaze. Move off the heat if it’s burning. Add 1/4 cup of the broth and bring pan back to the heat, stirring, until slightly thickened. Add more broth if too thick. Turn off heat and stir in 1 tablespoon butter.
  6. Dip chicken pieces into pan sauce, and return to warm platter. Pour remaining sauce over chicken. Grind a little black pepper over top. Garnish with parsley and a slice of lemon.
  7. Buon appetito!

More Great Recipes: Chicken|Entrees|Chicken Breasts

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Comments (21) Questions (0)


6 months ago Jesse726

Could it be made with no butter?


6 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I think so, yes.


7 months ago Heidi

This was very nice. I used organic chicken thighs and doubled the lemon/sauce ingredients. Served it with wild rice and rosemary carrots. Thank you!


7 months ago Craig

"depending on the size of your breasts" ??? My wife wears a 49D bra. With that size, she can slice chicken any way she wants to!!!


3 months ago suki



7 months ago Matt

Any idea how many calories this has? Looks great but all that butter and oil must make it a little fattening!


7 months ago Ky Smith

I have no idea.... I've never worried about that part. LOL


7 months ago Vanessa Reyes

what would go good as sides?


7 months ago Ky Smith

When I make it, I always serve it with some type of mashed or whipped potatoes and either English peas or green beans - depending on who I am cooking it for...


7 months ago glassgirl775

I am confused by the photo. The chicken doesn't look thinly sliced into fillets. I do like lemon chicken so will try this soon.


7 months ago Ky Smith

The recipe that I had called for the chicken breast to be pounded with a meat mallet - that's what I still do or buy the really thin breasts. You want them to be able to cook quickly and evenly...

It's a GREAT recipe!


7 months ago Ky Smith

I saw basically this same recipe DECADES ago in Seventeen magazine. It was the first thing I taught myself how to cook - I was around 15-16. It is now the favorite dish of SO MANY people who know me! Easy but looks and taste wonderfully fancy. :)

I really love lemon so often add much more lemon. Also, when making large amounts, just add more of each liquid. I let mine simmer in the lemon/broth mixture for a few minutes until it begins to thicken.


8 months ago lilroseglow

This was so simple and so good. I added a bit of cream to the sauce because it was going begging in my frig, but I think it would have been just as delish without that modification. I really liked the technique of slicing the chicken breasts into thin fillets and will use that elsewhere. Thanks for this post!


9 months ago Dina Moore-Tzouris

I just made this to give to a new mom--it looks and smells delish! Lucky her!


9 months ago AlohaHoya

Going to try it with some oranges...what do you think?


9 months ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

I don't know! But let us know if you try it.


9 months ago Susan W

Susan W is a trusted source on General Cooking.

I do love this. Cook's Illustrated published it many years ago and I've never changed a thing. My now grown daughter makes it. Good recipes stand the test of time.


over 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

This is great, the simpler the better for me. Breading is great but this is a really nice change. Gotta love a meal you can whip up in a flash.


over 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks sdebrango. Yes, the simpler the better!


over 5 years ago Lizthechef

I love recipes like this - simple, quick and delicious-sounding, not to mention "lemon-y"!


over 5 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, Liz! Yes, very easy and quick (and tasty!) Could I use Meyer lemons here?