Lemon Chicken Recipe
Make Lemon Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken
Lemon Sauce
Method
Chicken
- 1
Prepare and pound
Pat the 4 chicken breasts dry with paper towels. If breasts are thick, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness about 1/2 inch. This promotes even cooking.
- 2
Season and flour
Season both sides of each breast with 1.5 tsp kosher salt and 1 tsp black pepper (divide evenly). Spread 1/2 cup all-purpose flour on a plate and lightly dredge each breast, shaking off excess flour.
- 3
Sear the chicken
Heat a large skillet over medium-high heat and add 3 tbs olive oil. When oil shimmers, add the chicken breasts (work in two batches if necessary so they aren't crowded). Cook until golden brown, about 4 minutes per side, until an instant-read thermometer reads 155-160°F (they will finish cooking in the sauce). Transfer seared chicken to a plate and tent with foil to keep warm.
Lemon Sauce
- 4
Sauté aromatics
Reduce heat to medium. In the same skillet used for the chicken, add 3 tbs unsalted butter. Once melted, add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned, scraping up brown bits from the pan.
- 5
Deglaze and combine liquids
Pour in 1 cup chicken stock and 3/4 cup fresh lemon juice, stirring to deglaze the pan and dissolve browned bits. Add 1 tbs honey, 1 tsp lemon zest, and 2 tbs capers (if using). Bring mixture to a gentle simmer.
- 6
Thicken the sauce
In a small bowl, whisk together 1 tsp cornstarch and 1 tbs cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Continue to simmer for 1–2 minutes until sauce thickens slightly and coats the back of a spoon. Taste and adjust seasoning with additional salt and pepper if needed.
- 7
Finish and return chicken
Reduce heat to low and stir in the remaining 1 tbs butter to enrich the sauce. Return the seared chicken breasts to the skillet, spooning sauce over them. Simmer gently for 3–5 minutes more, or until the chicken reaches 165°F and is cooked through. Spoon sauce over the chicken to glaze.
- 8
Garnish and serve
Sprinkle 2 tbs chopped fresh parsley over the chicken. Serve the lemon chicken hot, spooning extra sauce from the pan over each portion. Recommended accompaniments: steamed rice, roasted potatoes, or sautéed greens.
