Easy Lemon Chicken Recipe
Bright lemon juice and savory chicken broth are combined and layered with tender seasoned chicken breasts.
Servings: 4 servings
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
Calories: 237kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 581mg | Fiber: 3g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 1mg