Lemon Chicken Recipe

Rinse 1 cup rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 cups water in a small saucepan with a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes before fluffing with a fork.

Halve each chicken breast horizontally to make 4 thin cutlets (about 1/2-inch thick). If needed, gently pound between plastic wrap to even thickness.

Place flour in a shallow bowl and season with 1 tsp salt and 1 tsp black pepper. In a separate bowl, beat the 2 eggs until smooth.

Working with one cutlet at a time, dredge in flour to lightly coat, shake off excess, then dip into beaten egg until fully coated.

Heat a large skillet over medium-high heat. Add 3 tbsp olive oil. When oil is hot and shimmering (but not smoking), add the cutlets in a single layer without crowding. Sauté 2–3 minutes per side until golden-brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a plate and tent loosely with foil to keep warm.

In the same skillet over medium heat, reduce heat to medium and add 2 tbsp unsalted butter. Add the minced shallots and sauté 1–2 minutes until translucent and fragrant.

Add the minced garlic and cook 30 seconds more until aromatic, being careful not to brown.

Pour in 1 cup dry white wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes.

Add 1 cup chicken stock and bring to a simmer. Stir in 3 tbsp fresh lemon juice and 1 tsp lemon zest. Let the sauce simmer until slightly reduced and glossy, about 3–4 minutes. Taste and adjust seasoning with salt and pepper.

While the sauce reduces, bring a separate small pot of salted water to a boil. Blanch the baby broccoli for 1–2 minutes until bright green and just tender, then transfer immediately to an ice bath to stop cooking. Drain and pat dry.

Add the blanched baby broccoli to the skillet with the sauce and toss to coat. Add the reserved chicken cutlets back into the pan and spoon sauce over them to warm through for 1–2 minutes. Off heat, stir in 1 tbsp butter (optional) and 2 tbsp chopped parsley for gloss and freshness.

Fluff the cooked rice and divide between 4 plates (or 2–3 plates depending on portioning). Place 1–2 chicken cutlets over the rice on each plate, arrange baby broccoli beside or on top, and spoon remaining lemon-wine sauce over the chicken and rice.

Garnish with extra parsley and lemon wedges. Serve immediately.