This quick and easy lemon chicken starts with boneless, skinless chicken breasts and comes together quickly completely on the stove-top (no oven needed!).
My freezer is always full of boneless, skinless chicken breasts. Is yours? I pick them up when they are on sale and tuck them away. Inevitably though, I will find myself staring in to the freezer and wondering what I will make with them!
This one is for all the lemon chicken lovers and it's a twist on the usual, using charred lemons. Charring the lemon quickly in a hot skillet really intensified the lemon flavour in this dish. And there's capers too, for a bit of tangy bite. And it's ready in less than 30 minutes!
Cook's Notes
The sauce for this dish as written is not super thick, which is perfect for serving over pasta or rice, so the sauce with migrate to flavour underneath. If you aren't serving over or if you just want a thicker sauce to coat the chicken, simply add a bit more flour (2-3 tsp. total).
Capers are a lovely addition to lemon chicken, but not a deal-breaker if you don't have any on hand. Simply omit.
What wine to use for lemon chicken? Any decent dry white wine will work perfectly for lemon chicken. No need to buy a special bottle, just use any one you enjoy drinking.
Substitute for wine in lemon chicken If you don't have or want to use wine in this recipe, you could easily substitute it with white grape juice or simply use additional chicken stock. Since there is a lot of acidity in the dish already, with the lemons, adding additional acidity isn't necessary.
What vegetable to serve with lemon chicken? I love something green with lemon chicken - asparagus, broccoli, broccolini are all great. Quick sauteed greens like spinach, kale or chard would also be nice.
What to serve with lemon chicken? Lemon chicken is perfect paired with pasta. Angelhair spaghetti pasta makes an elegant dish. White rice is also a good choice. If you're avoiding carbs, try cauliflower rice!
Charred Lemon Chicken
Ingredients
- 2 small lemons, cut into thin rounds
- 1 1/2 tsp white sugar
- 4 cloves garlic, halved
- 4 skinless, boneless chicken breasts, cut in half lengthwise
- Salt and freshly ground pepper
- 1 Tbsp olive oil
- 2 Tbsp unsalted butter, DIVIDED
- 1 tsp shallot, minced or onion
- 1/2 tsp garlic, minced
- 1 thyme sprig
- 1/2 cup dry white wine, or additional 1/2 cup chicken stock
- 1 cup chicken stock
- 1 tsp all-purpose flour
- 2 Tbsp capers
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- In a medium bowl, add lemon slices and garlic halves. Sprinkle with sugar. Set aside.
- Season chicken pieces with salt and pepper. Heat a large skillet over medium-high heat. Add olive oil. Add chicken to pan and cook for about 4 minutes on each side or until golden and cooked through. Remove chicken to a plate.
- Add a splash more oil to the pan if it is dry. Add lemon slice mixture to the pan (keeping bowl handy) and cook, turning occasionally, for about 1 minute or until lemon slices are lightly browned. Return lemon mixture to the bowl.
- Wipe pan with paper towel and heat over medium heat. Melt 1 1/2 tsp of butter in the pan, then add shallot, 1/2 teaspoon minced garlic and thyme sprig. Cook for 30 seconds or so, then add wine to pan, scraping pan to loosen browned bits. Bring to a boil and cook for about 3 minutes or until liquid almost completely evaporates. Add chicken stock, and flour to the pan, stirring with a whisk. Bring to a boil, then reduce heat, and simmer 3 minutes or until liquid is reduced to about 2/3 cup.
- Remove pan from heat; discard thyme sprig. Stir in remaining 1 1/2 tablespoons butter and capers, stirring until butter melts. Taste sauce and add additional salt and pepper, as needed. Return chicken and any juices to pan and re-warm in sauce, turning to coat with sauce. Top chicken with lemon mixture and allow to warm with chicken slightly before serving. Garnish with parsley.
Nutrition
Nutritional information provided for general guidance only and should not be relied upon to make personal health decisions.
Don says
I am the cook since retiring and a bit of a slow learner. I was a hit with this recipe-used chicken thighs finished in the oven-served in the best sauce we have ever tasted . Next day I ruined 'French toast' (not your recipe). To all things there is a balance. You have an excellent site.
Jennifer says
So glad to hear, Don :) I have those #recipefail days, too, even after all these years of cooking. Thanks so much!
Irene (former Ontarian, now PEI) says
Thought this dish was absolutely DELICIOUS! Served with a fine pasta nest & broccoli. Didn't use the capers - not usually in our pantry.
Quick question - did you cut the chicken breast in half or slice making more of a cutlet style?
A definite repeat!
Jennifer says
So glad you enjoyed this, Irene :) I just cut mine in half, but they were quite small chicken breasts, which is probably why they look a bit small here.
Paula says
This was really delicious and I liked the unique technique to create it. It took longer than 3 to 4 minutes per side to fully cook the chicken though. Maybe mine were thicker or maybe it's my stove . I didn't use the capers and I don't think they're needed .
Jennifer says
So glad you enjoyed it, Paula :) Thanks so nuch!
Jenny | The Baking Skillet says
Loving the look of this ! Another winning dish perfect for quick weeknight suppers :-)
Jennifer says
Thanks so much, Jenny :)
Emily Fulfs says
My husband made this for dinner this past week, it was amazing!! We both wanted to lick our plates!
Jennifer says
So glad to hear, Emily! Thanks :)
Laura | Tutti Dolci says
This looks mouthwatering! I still have a few meyer lemons left on my tree, and now I know exactly how to use them :)
Jennifer says
Thanks Laura and yes, Meyers would be perfect for this one!
Chris Scheuer says
I'm like you, always stocked with lots of chicken but sometimes wondering what to do with it.Your chicken recipes are always winners Jennifer and this does not look like an exception. I love how easy it comes together too!
Jennifer says
Thanks so much, Chris. I hate meals on repeat too often, so I'm always looking for more chicken recipes :)
Susan says
Jennifer...made it last night with the thighs and it was sensationally delicious!
After browning the thighs, I put them in the oven @ 325 while I was making the sauce just to make sure that they were cooked through. It worked perfectly and gave me that little bit extra feeling of comfort that the poultry was cooked.
The sauce is divine and comes together creating a luxurious blend of perfect tastes. I used Vermouth for my wine as I always have some on hand.
Definitely company worthy with Uncle Ben's wild rice with mushrooms and perhaps fresh asparagus.
Jennifer says
So glad you enjoyed it Susan :) I know what you mean about wanting to know the chicken is cooked, so I don't blame you for the quick oven trip. I love my handy dandy instant read thermometer for my peace of mind. I always poke it in and make sure I've hit 165.
Robyn Gleason says
Love your ingredient list, Jennifer! I find capers are like cilantro - people either love them or hate them. I'm a big fan and combined with lemon, garlic, and lovely shallots and fresh herbs this is off the charts. I will make this very soon. Quick and easy too! Perfect )
Jennifer says
Thanks Robyn. I love capers. I don't think I always did. I think I just grew in to them :)
Bethany @ athletic avocado says
This chicken looks insanely delicious! Winner winner chicken dinner!
Jennifer says
Thanks Bethany :)
[email protected] says
Yep, boneless chicken is the most popular item in my freezer! I love chicken flavored with lemon! I saw this earlier on Instagram and loved how bright and beautiful the dish is. Made me hungry on the spot!
Jennifer says
Thanks so much, Annie :)
Ann says
I don't understand why you are wiping the pan after cooking the chicken and lemon. It seems to me that they would add to the sauce flavor. What would be the reason?
Jennifer says
Hi Ann, it really just provides a fresh (clean) start for the butter sauce. You could go either way :)
sue | theviewfromgreatisland says
You had me at charred lemon ~ sharing today!
Jennifer says
Thanks Sue :)
Karen @ Seasonal Cravings says
I can't get ever get enough chicken breast recipes and this one looks so delicious. Your photo is gorgeous!
Jennifer says
Thanks so much, Karen :)
Susan says
Hi Jennifer...I love your recipes. They speak my language and your photography showcases your mouth watering recipes superbly!
We are two now, and DH prefers dark meat, so I am buying more boneless thighs...so I think that by adapting my cooking time slightly(? time would you suggest) he would be humming tonight.
Jennifer says
Hi Susan and thanks! We eat a lot of thighs, too. I just can't seem to resist picking up the boneless breasts when they are on a good sale :) For boneless thighs, if you cook them flat (un-folded), the cooking time should be quite similar the the halved breasts, I would think.
Milena | Craft Beering says
Very cool! I am loving the sauce for this dish, any sauce with butter and white wine or lager in seems to agree with me instantly:) Charred lemons are so great as an addition to a number of dishes, I really like how you have these thin slices immersed in the sauce. Pinned!
Jennifer says
Thanks so much, Milena and I agree - butter and wine in a sauce is always good :)
Mary Ann | The Beach House Kitchen says
I've always got an overabundance of boneless skinless chicken breasts in my freezer too Jennifer. Love the sound of this recipe, So easy and so flavorful!
Jennifer says
Thanks Mary Ann! I love that this one is a little different from the usual lemon chicken. That bit of char really does lovely things to the lemon flavour :)
Tricia @ Saving Room for Dessert says
Lovely chicken recipe Jennifer! Lemon and chicken is great together and "easy: makes it that much better. My freezer always has boneless chicken in it too - thanks for the great ways to use it up! Have a lovely weekend.
Jennifer says
Thanks so much, Tricia! This is one of my favourite quick and easy dinners, since I always have a lemon around, so I'm always prepared :)