Description
This lemon chicken transforms ordinary dinner into extraordinary with just one secret ingredient – fresh lemon juice that creates a sauce so good, you’ll be sopping up every last drop.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts (about 4 medium breasts)
- 3 tablespoons (45ml) olive oil, divided
- 1 teaspoon (5g) kosher salt
- ½ teaspoon (2g) freshly ground black pepper
- ½ teaspoon (1g) dried oregano
- ¼ teaspoon (0.5g) garlic powder
- 2 tablespoons (30g) all-purpose flour
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) chicken broth, low sodium preferred
- ⅓ cup (80ml) fresh lemon juice (from approximately 2–3 lemons)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons fresh parsley, chopped
- 1 lemon, thinly sliced for garnish
- 2 teaspoons lemon zest (from about 1 lemon)
Instructions
- Pat chicken breasts dry and pound to even ½-inch thickness if needed. Season with salt, pepper, oregano, and garlic powder.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Lightly dust chicken with flour on both sides, shaking off excess.
- Cook chicken for 4-5 minutes per side until golden brown and internal temperature reaches 165°F. Remove to a plate and cover loosely with foil.
- In the same skillet, add remaining tablespoon of olive oil and reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, scraping up browned bits from the bottom of the pan. Add lemon juice and simmer for 3-4 minutes to reduce.
- Stir in butter until melted and sauce becomes slightly thickened. Add 1 teaspoon of lemon zest.
- Return chicken to skillet, spooning sauce over top. Simmer gently for 1-2 minutes.
- Sprinkle with fresh parsley, arrange lemon slices around chicken, and finish with remaining lemon zest before serving.