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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, juicy chicken with each bite, in a delicious garlic-lemon broth. If you’ve struggled with dry chicken in the past, this method guarantees moist results every time.
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 you and others. My kids love it served with simple spaghetti on the side, while I like serving my portion with my lemon-herb couscous.
Recipe Overview
Juicy Lemon Chicken in 20 minutes
If you are looking for a quick chicken dinner recipe you can cook in a pan on your stove-top, then this meal will be ideal for family dinners because it is so kid-friendly; everyone will love it! I love it because it comes together so quickly and requires minimal ingredients. It’s great for those nights when you don’t really know what to prepare. Here’s why I love it:
- Simple pantry ingredients
- High protein, low carb
- Ready in under 30 minutes
- Great for meal prep
- Naturally gluten-free
You may also like my pesto chicken breast or my baked honey mustard chicken.
Tips before you get started
- Be sure to cook the chicken until golden and done. The chicken’s internal temperature should reach 165°F. If you have a food thermometer, use it to make sure.
- Pound the chicken evenly. If you’re using chicken breasts, lightly pound them so they cook evenly and stay juicy. I like to slice it in half longways to get them thinner.
- Meal prep this meal for lunches during the week. Make a double batch if needed.
- Use fresh Herbs: Try fresh dill if available. Dried dill does not have the same flavor as fresh dill.
- Fresh lemons are a must: I highly recommend using them instead of lemon juice. The taste will be much better. If you’d like, add some zest for an extra flavor.
Key Ingredients
Here is a list of ingredients you will need to make this recipe. Full measurements are listed in the recipe card below.
- Chicken cutlets: I used thin chicken cutlets for a quick cook time. You can also use chicken breasts, but be sure to butterfly them. Boneless and skinless chicken breasts will also work.
- Italian seasoning: You can use store-bought Italian seasoning or make a homemade Italian Seasoning.
- Flour: All-purpose flour coats the chicken as it cooks in the oil, giving it a golden, crunchy crust. You may use any flour you have on hand, such as oat or whole wheat flour.
- Oil: I used Olive 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 bottled lemon juice. Unless that’s all you have on hand.
- Chicken broth: It adds so much flavor. You can also use vegetable broth.
- Fresh dill: If you do not like dill, you can use fresh parsley.
- Green onions: Sliced green onions bring all the flavors together and add a fresh touch.
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! This is just a step-by-step layout that you can also find in the recipe card.
Season and prepare the chicken: Season the chicken cutlets with Italian seasoning, salt, and pepper. Dredge each chicken cutlet in flour. Be sure to evenly coat the chicken.
✏️ You can make cutlets out of chicken breasts. Slice them in half longways or You can pound them with a meat mallet if you have one.
Cook 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.
Make the 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 in 2-3 minutes, stir in the freshly chopped dill.
Add the chicken, cook, and serve: Return the chicken to the pan with the sauce. Coat the chicken well with the sauce, then simmer for another minute on low.
Sprinkle the cooked chicken with green onions and remove it from the heat. Garnish with lemon wedges if desired. Enjoy! Serve warm for the best flavors.
What to Serve With Lemon Chicken Breast
You can serve it with so many different side dishes. This recipe is versatile and tasty with all sorts of foods! Here are some of my favorite selections.
Common 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 too long, as the acidity can break down the protein and texture, leaving you with tough, rubbery chicken when cooked.
It is recommended to marinate the chicken for at least 30 minutes, if possible. The key is not to cook the chicken over high heat or too quickly. Overcooking the chicken will result in tough, rubbery meat. After you cook the chicken on one side over medium-high heat for 3 minutes or so, flip it 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, it can take 3 to 5 minutes per side to cook. The best way to check for doneness is to use a thermometer and check the internal temperature until it reaches 165F.
Yes. If you would like to use boneless and skinless chicken thighs instead, you can. Keep in mind that chicken thighs take longer to cook than chicken breast.
Storage and Reheating
- To Store: If you have leftovers, place them in an airtight container in the fridge for up to 4 days.
- Freezing: You can freeze a batch of these in a freeze-safe bag or container for up to 3 months.
- Reheating: I find it best and easiest to microwave this. Reheat at 20-30 second increments. You can also reheat in a saucepan covered over low heat. If it is too dry, you can add 1/4 cup of broth over the chicken and let it simmer for a few minutes until it is heated through.
Variation Ideas
- Add honey for sweet lemon chicken
- Add capers for Mediterranean flavor
- Add parmesan for lemon parmesan chicken
- Use butter for a richer flavor
You may also like
If you love this chicken recipe, then you will love the easy chicken recipes below!
Also, if you try a recipe and like it, leave me some feedback in the comments below. Don’t forget to rate the recipe, too! I would love it if you shared it with friends and family.
Lemon Chicken Breast Recipe
Video
Ingredients
- 1 pound chicken cutlets
- 1 teaspoon Italian seasoning
- Kosher sea salt, to taste
- Kosher black pepper, to taste
- 3 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 1 pound chicken cutlets with 1 teaspoon Italian seasoning, Kosher sea salt, and Kosher black pepper, then dredge them in the 3 tablespoons flour.
- Heat (one tablespoon of the 2 tablespoons olive oil) or cooking oil spray 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, quickly saute the 3-4 garlic cloves (minced) for 30 seconds.
- Add the lemon juice from the 3 lemons and ¼ cup chicken broth, and scrape off the brown bits from the bottom of the pan.
- As soon as it starts to bubble, stir in the 2 tablespoons fresh dill and return the chicken to the pan.
- Sprinkle with 2 green onions and remove from the heat. Garnish with lemon wedges.
Notes
- You may use boneless and skinless chicken thighs. Don’t like chicken? Use shrimp or salmon.
- Any other oil works; try avocado oil in place of olive oil. Cooking oil spray also works.
- If you don’t have chicken broth, use vegetable broth.
- For a KETO-approved meal, skip the flour or use arrowroot powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I definitely loved it 👍looks yummy
This is a wonderful tasty dish! Just made it for our lunches. Serving with veggie quinoa. Very easy to make.
Thanks, Rhonda. Glad you loved it, and thanks for the review and feedback.
What does oc mean?
Hi Gloria. That was a typo. It was supposed to be “or” not oc
This has become a meal prep staple for me. A simple and tasty way to make chicken breast!
So glad. Yay. Thanks for the feedback.
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.
I’d like to receive your recipes on Facebook.