Lemon Chicken Recipe

Prepare and marinate

Pat the chicken dry with paper towels. If pieces are thick, butterfly or pound to an even thickness of about 1/2 inch. Season both sides with 1 tsp kosher salt and 1/2 tsp black pepper.

In a medium bowl combine 1/4 cup Greek yogurt, 1 tablespoon lemon zest, 3 tablespoons lemon juice, and the minced garlic. Stir until smooth. Add the chicken to the bowl and coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (yogurt tenderizes and keeps chicken moist).

When ready to cook, remove chicken from refrigerator 10 minutes ahead to take off chill.

Dust and sear

Place 3 tablespoons flour on a plate and lightly dredge each chicken piece, shaking off excess. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil and 1 tablespoon butter. Once shimmering, add the chicken (work in two batches if needed) and sear 3-4 minutes per side until golden brown and just cooked through (internal temperature 160-165°F / 71-74°C depending on thickness). Transfer chicken to a plate and tent loosely with foil.

Reduce heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add capers (if using) and cook 30 seconds to release flavor.

Pour in 1 cup chicken stock and scrape up browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer and let reduce 3-4 minutes until slightly thickened.

Stir in 1 tablespoon honey (or maple syrup) and the reserved lemon juice from the finishing section (1 tablespoon). Taste the sauce and season with additional salt and pepper as needed. If you prefer a brighter lemon flavor, add another tablespoon lemon juice.

Return the seared chicken to the skillet, spoon sauce over the pieces, and simmer 2 minutes to rewarm and allow flavors to meld. Spoon sauce over chicken once more and remove from heat.

Sprinkle chopped parsley over the chicken and garnish with lemon slices. Let rest 2 minutes before serving so juices settle. Serve the chicken with pan sauce spooned on top.

Serve suggestion: pairs well with steamed rice, mashed potatoes, or a simple green salad.