Easy Lemon Chicken Recipe
Bright lemon juice and savory chicken broth are combined and layered with tender seasoned chicken breasts.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Diet: Low Fat
Servings: 4 servings
- 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
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.
- 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
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