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Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken Recipe

Flexible 4-Step Chicken for Family and Company - Rustic Lemon-Onion Chicken

Melissa d'Arabian

Recipe courtesy Melissa d'Arabian

Show: Food Network StarEpisode: FN Star - Finale

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (398)

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Average Rating:

Total Reviews: 398

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  • on April 11, 2012

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    I have served this dish three times to rave reviews, one of those times to company. Everyone from child to adult loves this dish. I use about 2 lemons which comes to 1/4 cup and I believe that is the perfect amount of lemon. The only things I do different from the recipe is that I do add some flour when I am sauteing the onions in butter to thicken the sauce and I also add about a tablespoon of Dijon mustard and I also probably add more chicken broth than the recipe calls for since we really love our sauce. I serve it over rice.

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  • on March 12, 2012

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    I love how flexible this recipe is, and how my picky eater eats this (I don't give her the onions, but she does love the sauce. Listening to other reviewers, I reduced the lemon juice (I used bottled, I used extra chicken broth because I was out of wine, added some artichoke hearts and black olives, and served it with frozen spinach and whole wheat penne. I even used dried thyme. Even with my changes, this dish was fantastic, it will become one of my 'go to' dinners, so easy and quick!

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  • on December 30, 2011

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    Wonderful recipe! I used the 3 lemons per the recipe and did find it a little too much, next time I will only use 2. I only had yellow onions so subsituted those for the red and thought it worked out fine. I did find the sauce needed to be thickened so I whisked in some flour. My family loved this and I will definitely make it again.

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  • on December 28, 2011

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    Excellent dish you CAN dress up or serve simple. I did a couple of things different, I served the chicken and sauce over a bed of fettuchini and used yellow instead of red onions. The sauce didn't realy thicken up but with the pasta it worked out just fine. It was a hit, people were asking for seconds and it was lemony but delicious!

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  • on November 26, 2011

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    So good - and so healthy! The flavors in this dish go go so nicely together - I leave out one of the lemons and it still has a great tangy taste to it. This has definitely become one of my go-to dishes! I use the thin-slice chicken breasts.

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  • on October 27, 2011

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    Didn't care for it. I thought the sauce was bitter. I added a little honey to salvage it. My family said it was okay, but when I asked if they wanted it again, they said, "Not really".

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  • on August 31, 2011

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    This dish turns out perfect every time. I have added it to our regular rotation. The sauce is wonderful!

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  • on August 30, 2011

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    A-MAZ-ING! I have made this chicken since I watched Melissa win Food Network Star with it! It is now such a common menu item we have it once a week and never get tired of it! Thanks, Melissa!

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  • on August 17, 2011

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    I really liked this dish and I am not a huge fan of chicken. I used all 3 lemons, and added 3 small cloves of garlic and a sliced mushroom to the sauce, but skipped the wine. Very good! I didn't have any spinach, but had some left-over stuffing and scalloped potatoes so used them as a bed instead. I think the spinach would have made it light and refreshing. I also sprinkled some parsley and romano cheese on top when I served it.

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  • on July 31, 2011

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    This is so good! My kids love it.

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