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This super easy, lemon chicken breast recipe is made on the stovetop within minutes and will satisfy anyone’s craving. Tender and juicy chicken with each bite in a delicious garlic lemon broth.
You may also like my pesto chicken breast or my baked honey mustard chicken.
This lemon chicken breast dish is so tasty and is perfect for busy weeknights when you want a warm hearty dinner. Made in very few steps in a skillet over medium heat, this chicken recipe will wow yourself and others. My kids love it served with simple simple spaghetti on the side while I like serving mine porting with my lemon herb couscous.
If you are looking for a quick chicken dinner recipe, then this meal will be ideal for family dinners because it is so kid-friendly; anyone will love it! I love it because it comes together so quickly and it needs minimal ingredients. It’s great for those nights when you don’t really know what to prepare.
Quick summary
You will not have any other lemon chicken breast like this recipe. It’s so good!
- Quick and simple: This chicken recipe is so easy to make and doesn’t take many steps at all! You will love how quickly this recipe comes together. Great for those nights when you don’t have a lot of time to prepare dinner.
- Delicious and filled with flavor: Bright citrus and garlic are absorbed into the chicken and savory lemon dill sauce sauce to create the ultimate flavors. The chicken is ultra-tender and cooked until perfection.
- Ready on the stovetop: This recipe is perfect because it’s made on the stovetop in one skillet. Forget all the other pans and preheating the oven. You can make this in your favorite single pan.
Ingredients needed
Here is a list of ingredients you will need to make this recipe. Full measurements are listed further down below in the recipe card.
Chicken cutlets: I used thin chicken cutlets for a quick cook time. You can also use chicken breasts but be sure to butterfly them.
Italian seasoning: You can use store-bought Italian seasoning or make a homemade Italian Seasoning.
Salt and pepper
Flour: All-purpose flour covers the chicken as it cooks in the oil to give it a golden crunch.
Oil: or you can use avocado oil.
Garlic: I like using fresh garlic. Garlic powder can be used, but I feel like the flavor is just so much better when you use fresh garlic.
Lemon: I recommend using fresh lemons if possible instead of bottles lemon juice. Unless thats all you have on hand.
Chicken broth: This will add so much flavor. You can use vegetable broth as well.
Fresh dill: If you do not like dill, you can use fresh parsley.
Green onions: Sliced green onions bring all the flavors together and provide additional fresh flavors.
How to Make Lemon Chicken
This recipe is so easy; I can’t get enough of it. The family will love it and so will you!
First, separate all of the ingredients so they are easy to grab when you need them. Be sure to measure everything.
Next, season the chicken cutlets with Italian seasoning, salt, and pepper. Dredge each chicken cutlet into a bowl of flour. Be sure to evenly coat the chicken.
Heat the olive oil in a large, non-stick skillet over medium heat. Make sure the oil gets hot enough. Next, cook the chicken in small batches until each culet is golden and cooked on both sides.
Set the chicken cutlets aside on a plate while you prepare the creamy sauce.
Next, add the lemon juice and chicken broth to the pan. Be sure to scrape off the brown pieces from the bottom of the skillet with a spatula.
As soon as the broth starts to bubble, stir in the freshly chopped dill and return the chicken back to the pan. Coat the chicken with the sauce.
Sprinkle the cooked chicken with green onions and remove it from heat. Garnish with lemon wedges if desired.
Enjoy! Serve warm for the best flavors.
Recipe Notes and Tips
- Be sure to cook the chicken until golden and done. The internal temperature should reach 165 degrees Fahrenheit.
- Store the leftovers in an airtight container in the refrigerator for up to four days.
- Meal prep this meal for lunches during the week.
- Use fresh dill if accessible. Dried dill does not have the same flavors fresh dill has.
What to Serve With Lemon Chicken Breast
You can serve this lemon chicken with so many different side dishes and options. This recipe is versatile and tasty with all sorts of foods! Here are some of my favorite selections.
- Italian Pasta Salad
- Oven Roasted Veggies
- Lebanese Garlic Sauce
- Cucumber Onion Salad Recipe
- Greek Quinoa Salad Bowl
- Italian Focaccia Recipe
- Easy Three-Bean Salad Recipe
- Cheesy Garlic Bread
Frequently asked questions
Yes. You can marinate chicken in lemon juice for up to 2 hours. It is not recommended to marinate chicken in lemon juice for longer because the acidity will break down the protein/texture of the chicken and you end up with tough and rubbery chicken when cooked.
It is recommended to always marinate the chicken if you can for at least 30 minutes. The key is not to cook the chicken over high heat and too quickly. Overcooking the chicken will result in a tough and rubbery chicken. After you cook the chicken on one side over medium-high heat for 3 minutes or so, flip on the other side and reduce the heat. Let it cook slowly for another 3 minutes. Depending on the thickness of the chicken.
Depending on the thickness and size of the chicken breast, you can cook the chicken breast anywhere between 3-5 minutes per side. The best way to check for doneness is to use a thermometer and check the internal temperature until it reaches 165F.
You can store leftovers in a lidded container in the fridge for up to 4 days.
You may also like
If you love this chicken recipe, then you will love the easy chicken recipes below!
- Cilantro Lime Chicken and Rice Recipe
- Boneless BBQ Chicken Breast
- Creamy Pesto chicken recipe
- Asian Chopped Chicken Salad
- Baked Buffalo Chicken Breast
- Crispy Baked Chicken Thighs
Also, if you try a recipe and you like it, leave me some feedback in the comment section below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
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Easy Lemon Chicken Recipe
Ingredients
- 1 pound chicken cutlets
- 1 teaspoon Italian seasoning
- Kosher sea salt, to taste
- Kosher black pepper, to taste
- 2 tablespoons flour, any flour would work
- 2 tablespoons olive oil, divided, or avocado oil
- 3-4 garlic cloves, chopped
- 3 lemons, juiced; 1 for serving
- ¼ cup chicken broth, or vegetable broth
- 2 tablespoons fresh dill, chopped
- 2 green onions, sliced
Instructions
- Season the chicken cutlets with Italian seasoning, salt, and pepper, then dredge them into the flour.
- Heat the oil in a large non-stick skillet over medium heat. Cook the chicken in batches until golden and cooked through on both sides. Set aside.
- To the same pan add the remaining oil and quickly saute the garlic for 30 seconds.
- Add the lemon juice and chicken broth and scrape off the brown bits from the bottom of the pan.
- As soon as it starts to bubble, stir in the dill and return the chicken back into the pan.
- Sprinkle with green onions and remove from heat. Garnish with lemon wedges.
Notes
- You may use boneless and skinless chicken thighs
- Use another protein like salmon or shrimp
- Any other oil works, try avocado oil in place of olive oil.
- If you don’t have chicken broth, use vegetable broth
- For a KETO approved meal, skip the flour or use arrow root powder
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Juicy and flavorful.
can I use milk mixed with a bit of cornstarch and flour instead of chicken broth?
Yes you can
Delicious and so quick and easy. I had everything here except for fresh dill. Just used the green onion and garlic and it was so fresh and yummy. The lemon flavor really comes through. Great over pasta.
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