Sliced Lemon Chicken Recipe

Pound and season

If chicken breasts are uneven, halve horizontally or place between plastic wrap and gently pound to 1/2-inch thickness. Pat dry with paper towels.

Combine 1 tbsp olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1 tsp garlic powder in a small bowl. Brush or rub the mixture over both sides of the chicken breasts. Let rest 10 minutes at room temperature while you prepare other ingredients (or cover and refrigerate up to 2 hours).

Brown the chicken

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When shimmering, add the chicken breasts and cook 4–5 minutes per side until golden-brown and nearly cooked through (internal temp ~155–160°F / 68–71°C). Transfer chicken to a plate and tent with foil to rest.

Sauté lemon slices and garlic

Reduce heat to medium. Add 2 tbsp butter to the same skillet. When butter melts, add the thin lemon slices and cook 1–2 minutes per side until lightly caramelized. Remove lemon slices to a plate. Add minced garlic (3 cloves) to pan and sauté 30–45 seconds until fragrant, stirring constantly so it doesn’t burn.

Deglaze and build sauce

Pour 1 tbsp dry white wine (or broth) into the pan to deglaze, scraping up browned bits with a wooden spoon. Let alcohol reduce about 30 seconds. Add 1 cup chicken broth, 3 tbsp fresh lemon juice, 1 tsp honey (or maple syrup), and 1 tsp red pepper flakes. Stir and bring to a gentle simmer.

Thicken sauce

Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Slowly whisk the slurry into the simmering sauce. Cook 1–2 minutes until sauce has thickened slightly to coat the back of a spoon. Taste and adjust seasoning with more salt/pepper or lemon if needed.

Finish chicken in sauce

Return the chicken and the caramelized lemon slices to the skillet, spooning sauce over the breasts. Simmer gently 3–5 minutes until chicken reaches 165°F (74°C) and is glazed with sauce.

Finish and garnish

Remove from heat and stir in any remaining 1 tbsp butter to give the sauce a glossy finish. Sprinkle chopped parsley over the chicken. Serve chicken sliced or whole with reserved lemon slices on top.

Serve the sliced lemon chicken over 2 cups cooked rice, mashed potatoes or pasta. Spoon additional sauce over the top. Offer extra lemon wedges and chopped parsley at the table.