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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.
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 it needs minimal ingredients. It’s great for those nights when you don’t really know what to prepare.
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 internal temperature of the chicken 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 to use dill if accessible. Dried dill does not have the same flavor as fresh dill.
- Fresh lemons are a must: I highly recommend you use fresh lemons instead of lemon juice. The taste will be much better. If you’d like, add some zest for an extra flavor.
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. Boneless and skinless chicken breasts will also work.
- 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. You may any flour you have on hand like oat flour 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: 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! This is just a step-by-step layout that you can also find in the recipe card.
1️⃣ Season and prepare the chicken
Season the chicken cutlets with Italian seasoning, salt, and pepper. Dredge each chicken cutlet in a bowl of 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.
2️⃣ 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.
3️⃣ 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.
4️⃣ Add the chicken, cook, and serve
Return the chicken to the pan with the sauce. Coat the chicken with the sauce well and let it 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 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.
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.
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 reheat this in the microwave. 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.
You may also like
If you love this chicken recipe, then you will love the easy chicken recipes below!
Easy Lemon Chicken Recipe
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.
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.
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