Quick Lemon Chicken
Juicy lemon chicken breasts coated in flour and pan-fried to perfection, with a tangy lemon sauce that adds bright flavor, ideal for quick weeknight dinners.
Ingredients
Instructions
- Pat chicken dry with a paper towel.
- Heat butter and oil in a skillet over medium-high heat.
- Coat chicken with flour and season with salt and pepper.
- Sprinkle with a few drops of lemon juice.
- Cook chicken until browned on each side, about 15 minutes.
- Remove chicken from skillet and set aside.
- Add the remaining lemon juice to the pan juices.
- Simmer about 5 minutes, then pour over chicken.
Tips & Substitutions
For a crispier chicken, let the coated breasts sit for a few minutes before cooking, allowing the flour to adhere better. If you don't have margarine, butter is a perfect substitute for flavor. You can also add minced garlic or herbs like thyme for extra depth. To brighten the dish, consider using fresh herbs like parsley or basil when serving.
Serving Suggestions
Serve the Quick Lemon Chicken with a side of steamed vegetables or a fresh garden salad for a light meal. It pairs beautifully with rice or quinoa to soak up the delicious lemon sauce. For a heartier option, consider serving alongside roasted potatoes or a slice of Homemade Chicken Pie to complement the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a skillet over low heat with a splash of water or lemon juice to prevent drying out. Cover with a lid for even heating, or microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Lemon Chicken contains roughly 531 calories, with 4g protein, 8g carbohydrates, and 55g fat. It is an excellent source of vitamin C (28% of the Daily Value). Note that it is relatively high in sodium, at 523mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can definitely use boneless skinless chicken thighs instead of breasts. They will add more moisture and flavor to the dish, but adjust cooking time if needed, as thighs may take a bit longer to cook through.
What can I use instead of flour for coating?
If you're looking for a gluten-free option, almond flour or cornstarch works well as a substitute for regular flour. They will give a slightly different texture, but will still yield a deliciously crispy result.
How can I make this dish spicier?
To add some heat, consider incorporating red pepper flakes into the flour mixture or adding a pinch of cayenne pepper to the lemon juice before pouring it over the chicken. This will enhance the flavor without overpowering the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).