🍋 Lemon Chicken (Skillet Style)
🍽️ Serves: 4
⏱️ Ready in: ~30 minutes
📝 Ingredients:
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2 large chicken breasts, halved horizontally into cutlets (or use thighs)
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Salt & black pepper
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1/4 cup all-purpose flour (for dredging)
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2 tbsp olive oil
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1 tbsp butter (for richness)
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3–4 garlic cloves, minced
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1 cup chicken broth
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1/4 cup fresh lemon juice (about 1–2 lemons)
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1 tbsp lemon zest
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1–2 tsp honey or sugar (optional, to balance acidity)
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1 tbsp chopped parsley (for garnish)
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Lemon slices (for garnish, optional)
🔪 Instructions:
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Prep the Chicken:
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Season both sides with salt and pepper.
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Lightly dredge in flour and shake off the excess.
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Sear the Chicken:
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Heat olive oil in a large skillet over medium-high heat.
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Sear chicken 3–4 minutes per side, until golden and cooked through. Remove and set aside.
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Make the Sauce:
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In the same pan, lower heat and add butter.
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Sauté garlic for 30 seconds until fragrant.
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Add broth, lemon juice, zest, and honey (if using). Simmer for 3–4 minutes until slightly reduced.
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Finish:
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Return chicken to the pan and spoon sauce over it.
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Simmer for 2–3 more minutes to coat and reheat the chicken.
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Serve:
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Garnish with parsley and lemon slices.
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Serve over rice, mashed potatoes, pasta, or sautéed greens.
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🧠 Tips & Variations:
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Add capers for a piccata-style twist.
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Swap flour for cornstarch for a gluten-free option.
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Want it creamy? Stir in a splash of cream or a dollop of Greek yogurt at the end.
Would you like a baked version, Asian-style lemon chicken, or a meal prep-friendly twist?