Easy Lemon Chicken
Easy Lemon Chicken is a totally satisfying comfort food. The delicate flavors of shallots, lemon, butter, and white wine make this a dish everyone will love. And as a thirty minute dish, this makes for a perfect weekday meal that will fit in with your busy schedule!
Lemon Chicken Made Easy!
Buttery, lemony, delicious! For me, you can stop there. This dish, however, offers more than that! One of my mother’s favorite dishes is Chicken Piccata, which is very similar to Lemon Chicken. However, Chicken Piccata has capers. Capers are flower buds that are pickled in a salty brine. My wife hates them. But, like my mother, she really likes Chicken Piccata.
My challenge was to make dish that had the same flavor as Chicken Piccata, but without the capers. That wasn’t as easy as it sounds. You see, capers provide a unique flavor. However, it took only 1 try. My first time making this, my wife drank the sauce, it was so good. Victory! Right? Wrong! I didn’t write down the recipe. The brilliance of the new dish I had at first was gone. However, I finally got it right . . . again.
Easy Lemon Chicken
While I sometimes love a challenge and am thrilled to push my culinary skills, my favorite recipes are one that use common ingredients and that you can throw together quickly and easily. This recipe is super simple and all the ingredients are readily found in just about any grocery store. There is nothing exotic here, but it has exquisite taste!
Serving Suggestion. Serve this with mixed steamed vegetables and pasta. Drizzle some of the lemon sauce over them and sprinkle some Parmesan cheese if desired.
What Ingredients Are in Easy Lemon Chicken?
- Boneless Skinless Chicken Breast
- All-Purpose Flour
- Olive Oil
- Shallot
- Garlic
- White Wine
- Lemon Juice
- Chicken Stock
- Lemon Zest
- Butter
- Salt and Pepper
- Fresh Parsley
Ingredient Notes and Substitutions
White Wine – I use Chardonnay. You can use any dry white wine such as a Blanc, Pinot Grigio, etc.
Chicken Stock – I use Better Than Bullion brand chicken stock. You can sub your favorite or use a homemade stock.
How Is Easy Lemon Chicken Made?
- Heat the oven to 400° F.
- Trim the chicken breast and cut them in half lengthwise. Pound the pieces flat to 1/4 inch thick.
- Heat the olive oil in a large skillet over medium heat.
- Put the flour in a shallow dish.
- Season with salt and pepper and coat the chicken pieces in the flour. Shake off the excess flour and place in the skillet. Cook for 3 minutes on both sides and place in a baking pan. You may need to cook in batches.
- In the same skillet, heat 1 tablespoon olive oil and add the shallots and garlic. Season with salt and stir. Cook for 1-2 minutes.
- Add the wine and lemon juice and let them come to a slight boil.
- Pour in the chicken stock and add the lemon zest. Let the chicken stock come to a boil and reduce by half. Finish off with the butter.
- Pour the sauce over the chicken. Cover with foil and put it in the oven. Cook for 10 minutes.
- Garish with fresh parsley.
What Can I Do with the Leftovers?
Leftovers?!? What?!? There should be any leftovers! Just teasing. Any leftovers can be kept in the fridge for 2-3 days. To reheat, I recommend doing so in a skillet on medium heat. Add a tablespoon of water because you will lose some as the food heats up.
Can I Freeze Easy Lemon Chicken?
Yes, you can. You can freeze them for 3-4 months in an airtight container. To thaw, remove the lid from the container and place it on the counter. Cover with a paper towel and let thaw for 1-2 hours. To reheat it, use the same method as above.
Additionally, you can thaw and reheat it in your microwave, but the stovetop method offers the best quality.
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Easy Lemon Chicken
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 1/4 cup All-Purpose Flour
- 3 Tablespoons Olive Oil, divided
- 1/4 cup Shallot, diced
- 1 Tablespoon Garlic, minced (about 3 cloves)
- 1/4 cup White Wine (I use Chardonnay)
- 3 Tablespoons Lemon Juice
- 1 cup Chicken Stock
- 1/2 teaspoon Lemon Zest
- 2 Tablespoons Butter
- Salt and Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
-
Heat the oven to 375° F.
-
Trim the chicken breast and cut them in half lengthwise. Pound the pieces flat to 1/4 inch thick.
-
Heat the olive oil in a large skillet over medium heat.
-
Put the flour in a shallow dish.
-
Season with salt and pepper and coat the chicken pieces in the flour. Shake off the excess flour and place in the skillet. Cook for 3 minutes on both sides and place in a baking pan. You may need to cook in batches.
-
In the same skillet, heat 1 tablespoon olive oil and add the shallots and garlic. Season with salt and stir. Cook for 1-2 minutes.
-
Add the wine and lemon juice and let them come to a slight boil.
-
Pour in the chicken stock and add the lemon zest. Let the chicken stock come to a boil and reduce by half. Finish off with the butter.
-
Pour the sauce over the chicken. Cover with foil and put it in the oven. Cook for 10 minutes.
-
Garish with fresh parsley.
Easy Lemon Chicken
Ingredients
- 1 1/2 pounds Boneless Skinless Chicken Breast
- 1/4 cup All-Purpose Flour
- 3 Tablespoons Olive Oil, divided
- 1/4 cup Shallot, diced
- 1 Tablespoon Garlic, minced (about 3 cloves)
- 1/4 cup White Wine (I use Chardonnay)
- 3 Tablespoons Lemon Juice
- 1 cup Chicken Stock
- 1/2 teaspoon Lemon Zest
- 2 Tablespoons Butter
- Salt and Pepper to taste
- Fresh Parsley, chopped (for garnish)
Instructions
-
Heat the oven to 375° F.
-
Trim the chicken breast and cut them in half lengthwise. Pound the pieces flat to 1/4 inch thick.
-
Heat the olive oil in a large skillet over medium heat.
-
Put the flour in a shallow dish.
-
Season with salt and pepper and coat the chicken pieces in the flour. Shake off the excess flour and place in the skillet. Cook for 3 minutes on both sides and place in a baking pan. You may need to cook in batches.
-
In the same skillet, heat 1 tablespoon olive oil and add the shallots and garlic. Season with salt and stir. Cook for 1-2 minutes.
-
Add the wine and lemon juice and let them come to a slight boil.
-
Pour in the chicken stock and add the lemon zest. Let the chicken stock come to a boil and reduce by half. Finish off with the butter.
-
Pour the sauce over the chicken. Cover with foil and put it in the oven. Cook for 10 minutes.
-
Garish with fresh parsley.
Very good and we’ll make it again. I might use just a little less lemon juice next time I make it.
Awesome! This is one of my wife’s favorites. She likes a lot of lemon. I actually had more lemon juice in it, but I scaled it back to where it is now. But your comment is very helpful. Thank you!