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
- 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) oc 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
Calories: 244kcal | Carbohydrates: 14g | Protein: 26g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 139mg | Potassium: 583mg | Fiber: 3g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 46mg | Calcium: 45mg | Iron: 2mg