Chicken Lemon Sauce

[Ara Kistner]

For a few years now we have been looking for a recipe to replicate something we had a restaurant. Well this is it. The flavours are fantastic. We add some freshly cut avocado and asparagus to it and it is perfect. This is now on our rotation.

Absolutely fabulous!! So, I kind of did a hybrid of your chicken parm and this recipe. Panko and fried the chicken like the parm then followed the rest of this recipe. When I served the chicken I cut in slices and laid on top of saute spinach. Ladled the sauce over so all the sauce shimmied down the sliced chicken. Family LOVED it. I just discovered your sight and have tried 4 recipes and all have been so fabulous. Thank you and keep up the wonderful recipes!!

Could this be made ahead and reheated? .

FYI, I noticed when I changed the number of servings the pounds changed but not quantity of breasts. Stayed at 2 large breasts for all different quantities.

My husband is not a fan of boring chicken. Well this recipe has changed his mind! While it was cooking he commented several times how good is smelled. And then after eating just a few bites he declared this recipe is a keeper! And to think I just wanted to order in pizza ? Thanks Nagi!

I love this recipe!!? I use half of the sauce for 2 people, try to save the rest for another night, but have trouble restraining myself from eating it by the spoonful before it makes it to the fridge! So very yummy!

This parmesan-crusted Lemon Chicken Recipe is so EASY to make and completely ready in 30 minutes! The quick garlic and lemon butter sauce enhances the flavor of the chicken and adds so much flavor to the dish!

This dish is going to become a favorite chicken dinner recipe for BUSY evenings. The chicken breast is generously coated in parmesan and pan-fried to give it a crispy crust. The chicken is then smothered in a lemon butter sauce with garlic that adds so much flavor to the chicken.

For a quicker dinner, prepare the lemon sauce in a separate saucepan or skillet while the chicken is cooking. Then just pour the sauce over the chicken once it is cooked. Or, you can just cook the chicken, remove it from the skillet (cover to keep warm) and prepare the sauce in the same skillet, then add the chicken back.

If you like to prep dinner in advance, slice the chicken and add it to the egg mixture, cover and refrigerate until you are ready for dinner. Allowing the chicken to marinate will result in a juicier and more tender chicken breast. Then, just continue with the remaining recipe instructions.

Yes! For a healthier option, completely omit the egg mixture and parmesan mixture. Slice the chicken breast and season with salt, pepper, and Italian seasoning. Then, continue with the preparation of the sauce.

This lemon chicken will work with chicken breast, chicken thighs, and even chicken tenderloins. You will want to prepare the recipe according to the instructions, the only difference will be in the cooking time. The cook time will depend on the size of the thighs, you want the internal temperature to reach 165F on an instant-read thermometer.

How many of you are over 40? Well if you're not there yet, let me tell you that once you pass that milestone the brain goes. I don't know where it goes, but information is cycled in and out on a daily basis and you only get to keep what's happening in the near future in the forefront.

That is until you wake up in the middle of the night remembering something that was funneled in at one point and you forgot all about it. Now, these can be REALLY important things or things that in the grand scheme of things aren't as important but they matter nonetheless.

At the time, all I had was a Chicken Francaise recipe (which is in the cookbook), but she said that wasn't it as it wasn't battered in egg. So I told her I'd make it soon and gone it went into the abyss!

Gradually add the chicken broth, whisking as you're pouring so as not to form lumps. Next, add in the lemon zest and juice, chives, and thyme. Bring to a boil then allow to simmer for 5 minutes until slightly thickened. Season with salt and pepper.

Seriously, this is one of the best lemon sauces for chicken I've ever tasted! Since posting recipe my aunt tried it and said it was spot on! In fact, she has made this recipe over and over again since its first posting.

Hi Carrie,

I just found this recipe in my search for an easy, tasty lemon sauce for some leftover chicken and will try today.

I have a question that I didn't see above in the comments..... have you ever tried using some dry white wine (or maybe dry sherry) for part of the chicken broth?

Thanks so much for your website and this recipe.

Karen

You can certainly use a combination of white wine and chicken broth; which I do for my Chicken Francaise recipe. I made this recipe without the alcohol as some people don't like it, but I'm sure it would taste amazing! Enjoy!

I made this dish in a mad rush as my husband and son had limited time before heading out the door. I love that the ingredients aren't complicated and neither is the technique. Because of it's simplicity and my haste, I really didn't have high hopes that I'd be wowed. I ended up having seconds. I never have seconds. And I had the left overs for lunch the next day. I'll be making this again soon for sure. Thank you for sharing such a tasty, easy recipe.

Thank you so much for your kind words Kristin! I'm so glad you and your family enjoyed it and it's one of my favorites as well. I'm a firm believer that dinner should be made with as little ingredients and as simple as possible. Thanks for trying the recipe. ?

Not sure what to make for dinner? The ingredients for a quick and easy family-friendly home cooked meal are right in front of you. Join me as experiment with new recipes sourced by local, fresh ingredients. Enjoy!

Cut the chicken into four cutlets. Season them with salt & pepper and garlic powder, then dredge in flour. Pan fry until golden in the oil and some of the butter, then transfer to a plate. To the skillet add the broth, lemon juice and zest, and remaining butter.

Note: Cutting the chicken breasts in half was a great tip! Not only did it make cooking faster, it doubled the servings. I served the leftover chicken cold on a spinach salad with strawberries, blueberries, feta and poppyseed vinaigrette for lunch the following day. Very versatile chicken.

I have been looking for a dairy free lemon chicken and this recipe did not disappoint! I used a vegan butter and it turned out great. All 3 of my boys loved it and asked for this to be in our weekly rotation again.

Say hello to your new favorite one skillet chicken dinner that's topped with a lemon garlic butter cream sauce! I used thin chicken breasts but this recipe would be delicious with boneless chicken thighs too!

Very yummy. The sauce was but runny. So i added a 1/8 c cold water w 1 tbsp corn starch after I pulled it out of the oven. It thickend very nicely. This will be added to our usual dinner rotation for sure. Thanks for posts.

Just made this tonight and OMG I am in love! So easy, and that cream sauce is heavenly! I let the chicken cook all the way through on the stovetop, and did not put it in the oven. It was still amazing Great recipe!

I made this tonight and it was fabulous. I sliced my chicken breast thin rather than pounding it. When I got to the part about putting everything in the oven I did so only for the purpose of keeping everything warm while I finished the linguini and green beans that were going with it. My husband and I give it 4 thumbs up!

This was really good! Made a few changes. Cooked the garlic with the shallots. Used rosemary for the herb and forgot the red pepper. Thanks for the tip on keeping the sauce from curdling. Company worthy dish.

Made this for Sunday lunch yesterday with tri-color quinoa with onions and celery and roasted asparagus. Awesome recipe!! My hubby and MIL really liked it. I will definitely be adding this to my rotation of meals! Thanks for a great recipe ?

Hmm.. thats a tough one as it would be unsafe to leave the chicken cooked halfway through. You could however prepare the recipe all the way through then add just a few tablespoons of water or broth to the sauce before reheating/serving. The sauce will thicken a bit as it sits so the additional liquid brings it back to the original consistency. Hope that helps!

This was amazing!! I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus. Will make this many many times to come! ?

Oh my goodness, this recipe is amazing!! I have made it twice now already and my husband loves it! We actually just put the leftovers on top of a salad tonight which was fantastic as well. I think the red pepper flakes really make this dish!

Hi! Had a query about the portion size. When you say 4 chicken breasts, do you mean 4 chicken breast halves or 4 whole chicken breasts (which means 8 pieces)? I am planning to make this for about 6 people so was wondering if I should double the recipe or not?

Just did a quick search on Pinterest for a low-carb chicken recipe with FLAVOR! Found this recipe in less than 30 seconds and am on my way to the kitchen to make it right now! LOVE these flavors and that I always have the ingredients on hand!

It was so easy and good. I added cilantro and parsley and a little more heavy cream for a little more thickness Thank you for sharing ? I also made some minute rice that called for pretty much ingredients like your recipe

This was amazing!! I did have to use a tiny bit of corn starch because i was about to loose all my liquid and that worked perfectly to thicken just enough! The sauce was was the best part and so great drizzled on some roasted red potatoes and asparagus.

Fantastic recipe. I added mushrooms and doubled the chili flakes as we like a bit more kick, and it turned out great with mashed potatoes and steamed broccoli. I would cook this for other people outside of myself and the lady. May attempt it with prawns and make a pasta out of it in the future.

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